Welp, it was my turn at work again for Breakfast Tuesday, and after the casserole I made last time, I knew the stakes were high.
You see, the casserole from last time…my oh my, was it good. I mean, I seriously struck gold when I found that little recipe on AllRecipes. And this one? Honestly, it was pretty darn good itself. It’s also wayyy healthier. Because there’s veggies in there. And eggs (protein). Oh, and copious amounts of pancetta and cheese. But that’s protein too, so that doesn’t even count. And these things together surely cancel out the full stick of butter I threw in.
Hey, you gottta add the love. “Love” being the butter. Obviously.
So I doubled the original recipe in order to fill and 9″ x 13″ pan, but you can totally halve the ingredients below in order to serve it as a true quiche in a pie plate. However you serve it, I guarantee people will love it.
You can thank me later.
- 6 cups, shredded frozen hash browns, thawed and drained (to save time, buy fresh hash browns)
- 8 tablespoons (1 stick) butter, melted
- 8 large eggs, beaten
- 2 cups half-and-half
- 1 1/2 cup diced cooked ham, bacon, or pancetta
- 1/2 cup diced green onions
- 1 cup raw spinach
- 1/2 cup chopped mushrooms
- 1/2 cup chopped red bell pepper
- 1 cup shredded Cheddar, 1 cup Pepper Jack (or any other type of cheese you may prefer)
- Salt and freshly ground black pepper
- 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 x 13 inch pan, toss the hash browns with the melted butter. Press them into the bottom and up the sides to form a crust. Bake for 25 to 35 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 35-40 minutes, or until the quiche is light golden brown on top and puffed.
Recipe from: Paula Deen