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Hash Brown-ham-bacon Quiche (8/16/2013)

Hash Brown-Ham and Bacon Quiche


3-4 cups frozen shredded hash browns, thawed
1/3 cup melted butter
8 oz. shredded Colby Jack cheese
8 oz. shredded Swiss cheese
8 oz. ham (diced)
6-8 strips of bacon, cooked crisp, drained, cooled and crumbled
5-6 eggs
1 cup half-and-half or regular milk
½ teaspoon salt
½ teaspoon pepper
1 tomato, chopped
1 red, green, yellow, or orange pepper, chopper
1 small onion, or green onions, chopped



Coat a 9 x 13-inch baking dish with cooking spray and preheat oven to 425-degrees F. Press hash browns between paper towels to remove moisture. Press into bottom of baking dish. Drizzle with melted butter. Bake 25 minutes at 425 degrees. Remove from oven and let rest 10 minutes.


Reduce heat to 350-degrees. Add ham, bacon, and cheeses to the crust. In a large bowl, beat eggs with half-and-half or milk, salt and pepper. Pour over ham-bacon-cheese mixture. Top with chopped tomato, pepper and onion. Bake uncovered at 350-degrees 35-40 minutes, or until knife comes out clean near center. Remove from oven and let rest 10 minutes before serving.


 

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