Thursday, October 2, 2008

Hashbrown Quiche

I am posting this for Kelli, since she has been shirking her duty as a Hold The Onions contributor, and since she was the one who discovered this recipe in the first place, and since she makes the very best version of this. :)

(The original recipe didn't call for broccoli, but the kids gobble this up with or without the broccoli- so may as well.)

Hashbrown Quiche

16 oz. frozen shredded potatoes
1/3 C. olive oil or butter
1 C. shredded cheddar cheese
1 C. diced ham
1/2 c. whole milk
6 eggs
1/4 tsp. salt
few grinds of black pepper
1 head of broccoli, if using

Grease casserole pan. Mix hashbrowns and olive oil, and press in pan to form a crust. Bake at 425 for 20 minutes. Meanwhile, steam and roughly chop the broccoli. Don't overcook it, as it will continue to soften in the oven. On top of the hasbrowns, layer on broccoli, ham and cheese. Beat eggs, milk, salt and pepper. Pour over all. Bake at 350 for 30 minutes or until eggs are set.

Perfect for conference weekend!

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muth said...

Oh my word that looks good!!!! Next Sunday dinner, o.k?

muth said...

I would like to contribute to this food blog, Candice.

Krispy Kreme Donuts

approx. $6 cash
1 car
1 driver
15 minutes

The driver will get into the car with $6, drive east on the U.S. 60, get off on Superstition Springs Blvd., turn right, follow the curve around until you see Krispy Kreme Donuts on the left hand side of the street. Turn in, walk inside and purchase this melt-in-your-mouth treat. You may regret it tomorrow, but you'll enjoy it today!