"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

QUICHE ~ MAINE HASH BROWN QUICHE Recipe

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This recipe for QUICHE ~ MAINE HASH BROWN QUICHE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
24 oz. frozen hash browns or grated raw potatoes
3 - 4 T. butter, melted
3 eggs, slightly beaten
1 c. cheddar cheese, grated
3/4 c. milk
2 c. ham, diced; or fried, crumbled bacon
1/4 tsp. pepper

Directions:
Directions:
Preheat oven to 425, then reduce to 325 when eggs are added.

Defrost frozen potatoes. Press out extra moisture by placing potatoes between paper towels. If using raw potatoes, grate in food processor and press out moisture. Butter 10" pie plate or quiche dish and press hash browns into dish, building up the sides. Brush potatoes with melted butter. Bake at 425 ten minutes or until golden brown. Reduce heat to 325 and pour egg filling into the baked potato shell. Bake until the egg custard is set, about 25 minutes. Serve with salsa or ketchup.

To Make Egg Filling:
Mix eggs, cheese, milk and pepper together with a wire whisk. Stir in meat. Pour into potato shell and bake. Different cheeses can be substituted for cheddar, such as Gruyere or Baby Swiss. Replace meat with sauteed vegetables to make vegetarian.

 

 

 

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