When Dan's family was in town for Sarah's 1st Communion, I wanted to serve a brunch casserole. It needed to be hearty, simple, and most of all - not too eggy. Try to find a brunch casserole that it is not loaded with eggs - go ahead - search Google and come right back and let me know how it goes.
Most of the recipes I found called for 10 or 12 eggs. I am gagging a little as I am thinking about eating a casserole that contains 12 eggs. Blech!
But after lots of searching, I found what I was looking for. Ladies and gentlemen, may I present you with Hash Browns Ham Quiche.
I found the recipe here at Food.com but I tweaked it a little so below is my version.
Hash Browns Ham Quiche:
- 3 cups frozen shredded hash browns, thawed
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1/2 cup shredded Monterrey jack pepper cheese
- 1/2 cup shredded Swiss cheese
- 1/2 cup diced ham
- 2 oz. can of green chilies, drained
- 2 eggs, beaten
- 1/2 cup whipping cream
- seasoning salt
- Get the excess moisture out of the hash browns by pressing them between paper towels.(Repeat this step several times. You will be surprised at the amount of water that continues to come out. You want the crust crispy - not soggy.)
- Grease a 9-inch pie plate.
- Press hash browns onto the bottom and up the sides of the pie plate.
- Brush melted butter over hash browns with a pastry brush.
- Bake, uncovered, at 425 degrees, for 20-25 minutes or until the edges are browned.
- Mix the cheeses and ham together; place evenly into crust.
- In a bowl, mix together the eggs, cream, green chilies, seasoned salt, and pepper; pour over ham and cheese mixture.
- In a 350 degree oven, bake, uncovered for 25 minutes or until knife comes out clean.
- Let stand 5 minutes before cutting and serving.
Oh, and the best part? Only two eggs!