QUICHE!!!

I've always been HORRIBLE at keeping a blog updated. Now, there's a baby in the house and I have a May class with 30 hours of volunteer work and a May-June online class...so I've been busy and I haven't been able to cook much. (To the people I live with...I'm VERY SORRY!!!) I'm also on a diet, so cooking food and not getting to eat any of it just doesn't sound like fun right now. Ugh...I love food so much...

Anyway...I had some pictures saved up, so I thought I'd post my quiche recipe. This is a favorite at our house...OMG it's delicious. And just as a note...most of my recipes are not exactly measured. I do a lot of "Hmm, I think it needs more of THIS ingredient".

First, you dump a bag of frozen shredded hashbrowns into a casserole dish (I use either a 9x13 or 11x15) and drizzle butter over the top; bake at 425 for 25 minutes. 

Next, put a layer of diced ham down, then a THICK layer of shredded cheese, then pour the eggs on top of that...the eggs will run down through the cheese. Cheese makes pretty much anything amazing.

Bake at 350 for about 1 hour, and you're done! Viola!

Recipe for Hashbrown Quiche: (Makes about 6 BIG servings)

1 bag frozen shredded hashbrowns (I use Oreida)

1 stick margarine, melted

1 package diced ham

Shredded cheese-enough to ALMOST fill the rest of the casserole dish (I use a mexican fiesta blend)

Approx. 18 eggs (More or less depending on the size of your dish)

Season Salt if desired

 

Preheat oven to 425 degrees.

Grease casserole dish, and dump in hashbrowns. Distribute evenly and drizzle the melted butter/margarine over them. Bake at 425 degrees for 25 minutes. Reduce heat to 350 degrees.

While that is cooking, scramble eggs with a little bit of water. (This makes them fluffy.)

Spread a layer of ham over the hashbrowns.

Spread cheese over the ham. (LOTS of cheese makes this amazing!)

Carefully pour eggs over cheese. (You should have a very full dish now...if not, add more cheese or eggs!)

Sprinkle with season salt if desired, and bake approximately 1 hour at 350 degrees, or until the middle isn't runny anymore. I usually check it at about 50 minutes and 'break up' the top so it cooks a little more evenly.

And there you have it...a very simple meal, that feeds a lot of people, is delicious, and makes great leftovers.