Ham & Cheese Quiche w/ a Hash Brown Crust

Breakfast-Brunch
Temps de cuisson: 1 hr
Portions: 8

Ingrédients

  • 3 cups Idaho potatoes, peeled, grated, and squeezed dry
  • 1 tablespoon Butter, melted
  • 1 teaspoon Creole seasoning
  • Salt
  • 1/4 cup Parmesean cheese, finely grated
  • 4 Eggs, large
  • 1 1/2 cups Half-n-half cream
  • 1/4 teaspoon Black pepper, fresh ground
  • 1 cup Gruyere or Swiss cheese
  • 4 oz Baked ham, chopped

  1. Preheat oven to 425 degrees. Lightly grease 9-inch round glass pie pan.
  2. In medium bowl - Combine potatoes, butter, Creole seasoning, and 1/8 tsp of salt. Toss and combine. - Add the parmasean cheese and toss. - Press the potato mixture into the prepared pan, spreading with fingertips to evenly cover the bottom and up the sides. - Bake until the potatoes are set and golden brown, 20-25 minutes. - Remove from the oven and let cool. - Reduce oven temp to 350 degrees.
  3. In medium bowl - Beat eggs. Add half-n-half, the 1/2 teaspoon of salt, and black pepper. Whisk and combine. - Add the Gruyere or Swiss cheese, 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.
  4. Transfer to wire rack and let cool for about 20 minutes before serving. Slice and serve!

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