I made this Paula Dean recipe for Justin a couple weeks ago and he rated it about an 8.5/10. It was a very satisfying meal. We had it for dinner but it would be great for a brunch. The great thing is that it reheats really well so you can make it in advance and warm it up in the oven. Make sure to get all of the water out of the hasbrowns though...I ended up putting the hashbrowns between two paper towels on a plate and squeezing them. Also, if you are using bacon that isn't precooked, the easiest thing to do is put it on a baking sheet (with edges) and cook it in the oven on 450 for about 10-15 min. depending on the thinckness of the bacon...you just have to watch it and flip it over about midway through, but it turns out perfectly every time. Enjoy!
SERVINGS:6
CATEGORY:Brunch
METHOD:Baking
TIME:1hr. 15 min. (including prep)
INGREDIENTS:
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup crumbled bacon (or substitute other breakfast meat)
1/2 cup diced green onions (omit if you don't like veggies)
1 cup shredded Cheddar
Salt and freshly ground black pepper
DIRECTIONS:
Preheat oven to 450 degrees F. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
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