Tuesday, January 17, 2012

Hashbrown Quiche, Ya'll!

As a self-respecting Texan, I should hate Paula Deen. Her drawl is a little off and she makes the rest of us southerners look like crazy, loud, butter-eating fools. But then I realize that that's pretty accurate. So, I just have to say it...

I love Paula Deen. That bitch is a crazy genius.

Need proof? I humbly present the Hashbrown Quiche, Ya'll! You have to say the ya'll, and you have to say it like "yaaaawl!"

Hashbrown Quiche

3 cups, shredded frozen hash browns, thawed and drained
a meager 4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

From Food Network.

1 comment:

  1. The man-friend made happy noises when I told him about this. Shall be trying it soon