Hash Brown Quiche

By srumbel

The Hash Brown bottom incorporated so nicely with the egg and cheese filling. My family loved it. Smiles all around. It would make a great addition to any holiday breakfast/brunch line up.
from jamiecooksitup

Ingredients

• NOTE: This recipe can be made up to 1 day in advance (from start to finish, including the baking) and kept in the refrigerator. When you are ready to servie it, cover it with tin foil and pop it into a 375 degree oven for about 20 minutes. ***
• 1 (24 ounce) bag frozen shredded hash brown potatoes
• 2 T butter
• 1/2 t smoked paprika, divided
• 1/4 t seasoned salt (I like Lawrys)
• salt and pepper
• 4 sliced bacon
• 1/3 C red onion, chopped
• 1/3 C green pepper, chopped
• 5 eggs
• 1 1/3 C half and half
• 1 C sharp cheddar cheese, shredded

Preparation

Step 1

1. Grab a bag of shredded hash browns. Pop them into the microwave for a couple of minutes to help them begin to defrost.
2. Heat a large, deep skillet up over medium high heat. Add 2 tablespoon of butter and let it melt. Add the potatoes, 1/4 teaspoon smoked paprika and 1/4 teaspoon seasoned salt. Hit it with a bit of salt and pepper and allow the potatoes to cook through. You want to be sure they get a nice golden brown crispness to them. This will boost the flavor quite a lot.
3. While your potatoes are cooking, in a separate skillet, fry up your bacon over medium high heat. I opted to cut 4 slices in half so they would cook more easily. When they are crisp, set them on a plate covered with a paper towel. Discard all but 1 teaspoon of the bacon grease from your pan.
4. Add 1/3 cup chopped green pepper and 1/3 cup chopped red onion to the skillet you cooked the bacon in. Allow them to saute over medium high heat, stirring occasionally. You want them to be nice and tender.
5. Grab a 9 inch, deep dish pie plate. Pour the cooked harsh browns into it and press them into the bottom and up the sides of the dish. It helps to use a measuring cup.
6. In a medium-sized mixing bowl place 5 eggs and 1 1/3 cup half and half. Whisk them together with a fork.
7. Crumble up the bacon and add it and the sautéed green pepper and red onion to the bowl. Add 1/4 teaspoon of smoked paprika, a bit of salt and pepper and 1 cup shredded cheddar cheese. Stir it around to incorporate. Pour the mixture over the top of the potatoes.
8. Bake at 375 degrees for 45-55 minutes or until the center is set and top is golden.
9. Allow it to sit for 10 minutes, then serve and enjoy!