Hashbrown Crust Quiche

 I must say, you know you found a good recipe when you and your husband eat the WHOLE thing for dinner! It was very tasty and the perfect meat-free dish for Friday. It was also pretty easy to make, the only thing I would have changed, would have been to let the hashbrown crust get a little more crispy. I was worried it would get cooked even more once I added the eggs, but it didn't. It was still delicious and will be a repeat recipe at our household. My picture is horrible, I took a quick one with my phone before eating, but since we ate it all, I didn't have time to take another. :)

 

Loosely based off of a Paula Dean Recipe. 

Ingredients

nocoupons

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup of cooked zucchini (Paula used cooked ham)
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Directions

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.