Zutaten für Crispy Potato Quiche
- Frozen Hash Browns
- 1 tablespoon melted butter, plus additional for greasing
- Jalapeno Pepper Cheese
- Swiss Cheese
- 1 cup half-and-half
- 2 large eggs
- Seasoning Salt
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Zubereitung von Crispy Potato Quiche
- Preheat oven to 425°F (220°C).
- Press 2 cups thawed hash browns between paper towels to remove excess moisture.
- Grease a 10-inch pie plate with butter or cooking spray.
- Firmly press the hash browns into the pie plate, creating a solid crust that extends up the sides.
- Brush the hash brown crust with 1 tablespoon of melted butter, ensuring the top edges are coated.
- Bake for 25 minutes, or until the crust is lightly golden.
- Remove from oven and reduce oven temperature to 350°F (175°C).
- Evenly sprinkle 1 ½ cups of shredded cheese (Swiss and Pepper Jack recommended) over the crust.
- In a medium bowl, whisk together 2 large eggs, 1 cup half-and-half, and ½ teaspoon seasoned salt.
- Pour the egg mixture evenly over the cheese.
- Bake uncovered at 350°F (175°C) for 30-40 minutes, or until a knife inserted into the center comes out clean and the filling is set.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
83g
Carbs
11g