3 cups frozen hash browns, shredded, thawed, and drained
4 tbsp butter, melted
4 large eggs, beaten
1 cup half-and-half
¾ cup diced ham, cooked
½ cup green onions, diced
½ cup pickled jalapenos , finely chopped
1 cup Colby Jack cheese, shredded
salt , to taste
freshly ground black pepper, to taste
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.
Sugar: 1g
:
Calcium: 231mg
Calories: 355kcal
Carbohydrates: 23g
Cholesterol: 153mg
Fat: 23g
Fiber: 2g
Iron: 2mg
Potassium: 465mg
Protein: 15g
Saturated Fat: 10g
Sodium: 679mg
Vitamin A: 1129IU
Vitamin C: 12mg
