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Ham and Cheese Quiche with Hash Brown Crust Recipe

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This recipe for Ham and Cheese Quiche with Hash Brown Crust, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Dimiceli
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups peeled and grated Idaho potatoes, squeezed dry in towels or frozen hash brown potatoes, thawed and squeezed dry in towels
1 tablespoon melted butter
1/2 plus 1/8 teaspoon teaspoon salt
1/4 cup finely grated Parmesan cheese
4 large eggs
1 1/2 cups half-and-half
1/4 teaspoon freshly ground black pepper
1 cup grated Gruyere or Swiss cheese
4 ounces baked ham, chopped

Directions:
Directions:
Preheat oven 425
Lightly grease a 9-inch round glass pie pan and set aside
In a medium bowl, combine the potatoes, butter, 1/8 teaspoon salt and parmesan; toss to combine
Press the potato mixture into the prepared pan, spreading with your fingertips to evenly cover the bottom and up the sides
Bake until the potatoes are set and browned, 22 to 25 minutes
Remove from oven and let cool on a wire rack
Reduce the oven temperature to 350
In a medium bowl, beat the eggs, add the half-and-half, remaining 1/2 teaspoon salt, and pepper and whisk to combine
Add the Gruyere and ham, stir, and pour into the prepared potato crust
Bake until the center of the custard is set but still slightly soft, puffed, and golden brown, about 30 minutes
Transfer to a wire rack and let cool 20 minutes before serving

 

 

 

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