I love Paula Deen. She is such a great cook and classy southern lady. My grandmother adores her. How is she still living? She cooks everything with butter. I caught her show on the Food Network the other day and she was making a quiche using hashbrowns as the crust! I thought, I have hashbrowns and I certainly have eggs!! So, tonight I made a spinach quiche with a hashbrown crust. It was delish! I didn't have all the ingredients the recipe called for, so I improvised. It's okay to do that if you know what tastes good as an alternate. Here is the recipe directly from http://www.food.com/ and in parentheses are my subs........by the way, I'm almost out of butta!
Hash Brown Quiche
3 Cups, shredded hashbrowns, thawed and drained
4 Tbs. (1/2 stick) butter, melted
3 large eggs, beaten
1 Cup half-and-half (I subbed sour cream and milk)
3/4 Cup diced cooked ham (didn't have any)
1/2 cup diced green onion (didn't have green, used yellow)
1 Cup shredded cheddar cheese
(this recipe didn't used spinach, but I had some so I did! Yummmmm!)
Salt and freshly ground black pepper
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 (I used a quiche dish that was a little bigger), 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 20-25 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. Let cool, slice and serve!