Hash Brown Quiche
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten milk
- 1 cup milk
- 1/3 cup crisp bacon
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
- Preheat oven to 450 degrees F.
- Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
- Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
- Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.