Sunday, May 10, 2009

Potato Crust Quiche

Looking for a crowd pleaser ‘brunch style’ a couple years ago, I defaulted to my younger sister – who is a fabulous cook (hope she joins the blog!) and who always has the perfect recipe. This is a family fav. We’ve made it for tail gaiting, company, Easter brunch or today – for Mother’s Day brunch... Potato Crust Quiche
32 oz frozen hash browns
1 onion grated or diced (preference)
1 t salt
1 t pepper
2/3 c butter
8 eggs
2 c ham, bacon or sausage (preference)
2 c grated cheddar cheese
1 c milk

Mix hash browns and onion with salt and pepper. Melt butter and pour over mixture. Press into greased 9x13 casserole dish. Bake at 425° for 25 minutes. Beat eggs with milk until foamy. Add cheese and cooked meat. Stir well. Pour over potatoes and bake again at 400° for 25 minutes.

Happy munching on this Happy Mother’s Day!!

P.S. I made Krystal's Teriyaki Lime Chicken for our BBQ last night - it was delicious!!

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