I haven't been here in awhile, but lately I have been finding some great recipes and I promise to be here more often to share them with you.
First up this morning, a recipe for a quick and easy quiche. Normally, this would not be something I would prepare for my "manly" husband and finicky child, but the recipe beckoned me, a friend prompted me to try it and it is a definite hit on our family's table.
The recipe came from Beth Moore's blog - I am enclosing the link here. Try this recipe!
My Favorite Hash Brown Quiche
(adapted quite a bit from “Stop and Smell the Rosemary” cookbook)
Serves 6 to 8
24 ounces frozen uncooked shredded hash browns, thawed
5 1/3 tablespoons unsalted butter, melted
2 large eggs, beaten
½ cup half and half
½ teaspoon seasoned salt
4 ounces PepperJack cheese, shredded (1 cup)
4 ounces Gruyere cheese, shredded (1 cup)
1 Large Shallot, finely diced
1 cup diced ham
Fresh or dried parsley for garnish
Preheat oven to 425 degrees. Press hash browns into quiche pan. Blot with paper towel to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from oven. Reduce oven to 350 degrees. Combine eggs, half and half, and salt. Mix the cheeses, ham, and the diced shallot and place mixture in hash brown shell. Pour egg mixture over top. Bake 40 to 50 minutes. Garnish with parsley.
Beverly
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