Hash Brown Quiche

Holy cow this is good stuff! It's a perfect fall dinner with green salad and some kind of veggie on the side and PB inhaled the leftovers. I found the recipe on the Jamie Cooks It Up blog. 

Hash Brown Quiche

1 (24 ounce) bag frozen shredded hash brown potatoes
2 T butter
1/2 t smoked paprika, divided
1/4 t seasoned salt
salt and pepper
4 sliced bacon
1/3 C red onion, chopped
1/3 C green pepper, chopped (I used red pepper)
5 eggs
1 1/3 C half and half
1 C sharp cheddar cheese, shredded

Put the hash browns into the microwave for a couple of minutes to help them begin to defrost.  Heat a large, deep skillet up over medium high heat. Add the butter and let it melt. Add the potatoes, 1/4 teaspoon smoked paprika and seasoned salt. Add a little salt and pepper and allow the potatoes to cook through. While your potatoes are cooking, in a separate skillet, brown the bacon until crisp. Discard all but 1 teaspoon of the bacon grease from your pan.

Add green pepper and onion to the skillet you cooked the bacon in. Allow them to saute over medium high heat, stirring occasionally. You want them to be nice and tender. Pour the cooked hash browns into a 9" deep dish pie plate and press them into the bottom and up the sides of the dish.

In a medium-sized mixing bowl place eggs and  half and half. Whisk them together with a fork. Crumble up the bacon and add it and the sautéed green pepper and red onion to the bowl. Add remaining 1/4 teaspoon of smoked paprika, a bit of salt and pepper and 1 cup shredded cheddar cheese. Stir it around to incorporate. Pour the mixture over the top of the potatoes and bake at 375 degrees for 45-55 minutes or until the center is set and top is golden.

Comments

[Lil Sis]

Mmmm...looks super tasty!

[JulieP]

Looks yummy!