So What's for Supper? ~~ Hashbrown Quiche

Well tonight I made what we actually had for lunch today for Bible Study. It was sooooo good I thought hubby would enjoy it ~~ and he did!!

Hashbrown Quiche

Excuse the bite taken out ~~ that happened before I could take the pic ~~ yes it is THAT good!! :0)

My Favorite Hash Brown Quiche (adapted quite a bit from “Stop and Smell the Rosemary” cookbook)

Serves 6 to 8

24 ounces frozen uncooked shredded hash browns, thawed

5 1/3 tablespoons unsalted butter, melted

2 large eggs, beaten

½ cup half and half

½ teaspoon seasoned salt

4 ounces PepperJack cheese, shredded (1 cup)

4 ounces Gruyere cheese, shredded

(1 cup)1 Large Shallot, finely diced

1 cup diced ham

Fresh or dried parsley for garnish

Preheat oven to 425 degrees. Press hash browns into quiche pan. Blot with paper towel to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from oven. Reduce oven to 350 degrees. Combine eggs, half and half, and salt. Mix the cheeses, ham, and the diced shallot and place mixture in hash brown shell. Pour egg mixture over top. Bake 40 to 50 minutes. Garnish with parsley.

Note: When I made it I used Cheddar Cheese (couldn't find G ?? Cheese :) and I didn't use parsley. Don't know why really, was having a moment :-)

This was the recipe that Melissa Moore-Fitzpatrick posted for our NOG's Bible Study Tuesday. It was delicious!!