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Mexican Quiche Recipe

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This recipe for Mexican Quiche, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Atherton per Shannon Bounds
Added: Tuesday, February 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
24 oz shredded hash browns (squeeze all moisture out)
1/3 cup melted margarine
2 cups shredded cheddar cheese
2 cups shredded monterey jack, colby or swiss cheese (your preference)
1 cup sliced mushrooms
1 cup chopped ham
cup chopped green pepper
cup medium salsa (use hot if you prefer)
tsp salt
4 eggs
1 cup &

Directions:
Directions:
Spray 9 x 13 pan or baking dish with Pam or other cooking spray. Squeeze moisture out of potatoes spread evenly in pan and pat down. Melt margarine and brush over potatoes. Bake at 425 degrees for 20 minutes.
Spread one half of cheese (combined) over hash browns, followed by mushrooms, ham and green pepper. Spread remaining cheese. Mix together salsa, salt, eggs and & . Pour evenly over cheese. Bake at 350 degrees for 45 minutes to one hour. Test middle to make sure eggs are set.

(Recipe may be doubled and baked in a 16 x 20 pan to feed a larger group.)

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
Approx. 1 1/2 hours
Personal Notes:
Personal Notes:
I got this recipe from a co-worker, Shannon Bounds, who said that her family has a tradition of making mexican quiche every Christmas.

 

 

 

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