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hash brown quiche

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sorry i've been m.i.a. for a while.  i haven't really been m.i.a.  i just moved across the country in the middle of the first trimester of my third pregnancy and i've been a little wonky the past few months.  (ask my husband)  while in the throngs of packing up our house full of junk, er... things, i just couldn't keep up with all my responsibilities, so the blog had to go...temporarily.  plus, i mean really, along with all the yucks of those first few months like feeling like your stomach is turning inside out and you can barely keep control of your balance and you don't even want to think about food, i had a strange aversion to all things cyberspace.  even the thought of facebook or checking my email or this blog sent me into a spin of nausea.  strange, i know.  i can't really explain it.  i do have a friend who said when she was pregnant she had a strange aversion to certain people.  anytime she saw someone in particular, it would make her sick to her stomach and throw up.  but i digress.  and why am i even talking about this on a food blog?  oh yea, because i'm making excuses for why i haven't shared a recipe in a long while.  well here you go.  a tried and true great go-to for breakfast, lunch or dinner.  it's paula deen's basic recipe, but you can make it your own by adding whatever fits your fancy (or whatever you have in your fridge.)  it's a winner.  

hash brown quiche

3 cups, shredded hash browns (i just use the refrigerated shredded simply potatoes)
4 Tbsp butter, melted
3 eggs, beaten
1 cup milk 
1 cup shredded cheddar cheese (or more if you're feeling really ambitious)
salt and ground black pepper
any roasted vegetable or meat to your liking (asparagus, broccoli, caramelized onions, bell peppers, squash, mushrooms, ham, sausage, bacon)

directions:
preheat oven to 450 degrees.  toss hash browns with melted butter and press into 9" pie plate and up the sides to form a crust.  bake for 20-25 minutes until golden brown.

mix together the remaining ingredients.  pour over baked hash brown crust and return to the oven.  lower temperature to 350 degrees and bake for 30 more minutes or until the quiche is light brown on top and puffy.
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Comments

  1. celeste6/10/11 7:02 PM

    so glad you're back! recipe looks yum. love the combo of eggs + potatoes in all its many forms.

    and wow, i can totally identify with the first-trimester-computer-nausea thing. i had the exact same experience during my last pregnancy! weird.

    ReplyDelete
  2. amanda6/10/11 7:24 PM

    celeste - oh, how i miss you and kansas city. i, too, am a fan of potatoes and eggs. it's just such a comforting combination. thanks for the comment!

    ReplyDelete
  3. Stinsonian22/2/12 8:28 AM

    We made this last night and loved it! It's a variation of the one we make so I used green onion, mushrooms and broccoli in it. My kids even ate it!! Thank you! (I'm Laura's friend...btw.)

    ReplyDelete
  4. amanda22/2/12 10:06 AM

    thanks stinsonian! we always love feedback! glad you liked the quiche! (and don't worry, i know who you are.:) )

    ReplyDelete

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