This is a very rich quiche, very cheesy and decadent.
It was a big hit at Sunday School.
Hash Brown Ham Quiche
3 C frozen shredded hash brown potatoes, thawed
1/4 C butter, melted, divided
1 C (4 oz) shredded pepper jack cheese
1 C (4 oz) shredded swiss cheese
1 C diced fully cooked ham
1/2 C heavy whipping cream
1/4 t. seasoned salt
Press hash browns between paper towels to remove excess moisture. Grease a 9-in pie plate with 2 t. butter. Press hash browns onto bottom and up the sides of the plate. Drizzle with remaining butter. Bake uncovered at 425 degrees for 20-25 minutes or until edges are browned.
Combine cheeses and ham; spoon into the crust. In a bowl, beat the eggs, cream and seasoned salt; pour over ham and cheeses.
Reduce heat to 350 degrees. Bake uncovered for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 10 min before cutting.
Recipe Given By: Anne Hayes
Hint: I double the recipe and put it in a 9x13 dish.
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