I have mixed it up a little as well since I started making this. I've added mushrooms, switched out different kinds of cheese, etc. So you can add your own personal twist to cater to your family's tastebuds.
This dish is also toddler approved (though you may have to tell them it's "cheese" or else they won't eat it).
Hash Brown Quiche (slightly adapted from Paula Deen)
3 cups shredded hash brown (either freshly shredded potatoes or thawed from frozen)
4 tbsp (1/2 stick) melted butter
3 large eggs
1 cup half-and-half
1/4 cup diced scallions
1 cup shredded cheddar cheese
- Preheat oven to 450 degrees, F
- In a colander, gently press potatoes with a paper towel to squeeze out excess water.
- In a greased 9in pie plate, toss potatoes with the melted butter until well combined. Then press the potato into the bottom and sides of the plate to form the crust.
- Bake for 20-25 minutes until it starts to turn golden brown and starting to crisp. When you remove it from the oven, lower the temperature to 350 degrees F.
- In a mixing bowl, whisk together the egg and half-and-half. Then stir in the scallions, cheese, and salt and pepper to taste.
- Once the potato crust is out of the oven, pour the egg mixture into the center of the crust. Use a spoon or spatula to spread out the cheese and scallions.
- Bake for 30-40 min (at 350) until the center is puffy and light golden brown.
hash brown crust, ready for the oven