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

Kate Philabaum
Added: Saturday, September 20, 2008


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

Preheat oven to 425º, then reduce to 325º.

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 425º
ten minutes or until golden brown. Reduce heat to 325º and
pour egg filling into the baked potato shell. Bake until the egg
custard is set, about 25 minutes.

Egg Filling:
Mix eggs, cheese, milk and pepper together with a wire whisk.
Stir in meat. Pour into potato shell and bake.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can add sautéed vegetables to the egg mixture: green
onions, peppers, broccoli, etc.




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