Hash Brown Quiche

I know it must appear like I’m always cooking new and exciting recipes but at least 4 nights out of the week we eat the same thing… chicken and veggies. For the most part Justin and the boys dislike beef and pork, so I’m limited to chicken or fish. However, every now and then I mix things up by making quiche… yes, in our house quiche is exciting! It’s just a nice change from our normal dinners. I’ve made a couple different versions of this quiche and this is my favorite. You can slip in a 1/2 cup of a vegetable if you want. 1/2 of onion or 1/2 cup spinach would be delicious!

Ingredients
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons butter, melted
4 large eggs, beaten
1 cup half and half
3/4 cup shredded cooked bacon
1 cup shredded cheddar cheese
Salt and freshly ground pepper

Directions
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 at 450 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 and bake for about 30 minutes until the quiche is light golden brown on top and puffed.