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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hash Brown Crust (Gluten Free) Recipe

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This recipe for Hash Brown Crust (Gluten Free) is from Denise's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. shredded hash brown potatoes
3 Tbsp. melted butter
5 eggs
1 Cup Half & Half
1/2 tsp. salt
Directions:
Directions:
Press potatoes into a deep dish pie plate, pressing up the sides to for a crust. Drizzle with the melted butter. Bake at 425 degrees for 25 minutes.
Meanwhile, decide what items you want in your quiche: browned sausage or bacon or diced ham (prepared), chopped vegetables such as onions, mushrooms, peppers, tomatoes sauteed in olive oil, garlic, chives, parsley, rosemary or thyme, any other herbs of interest.
Whisk the remaining ingredients together; pour into crust. Bake uncovered at 350 degrees for 50 minutes or until a knife inserted into the center comes out clean. Remove from oven. Sprinkle 1 Cup of shredded cheddar cheese over top of quiche to melt while cooling for 10 minutes.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
As you can see, one can make this quiche many different ways-experiment. Great for Gluten Free and tastes (I think) much better than a regular crust. Great for a lighter dinner also with a salad.

 

 

 

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