Hash Brown Quiche
Description
Uses crispy hash browns as the crust, filled with eggs, cheese, and your choice of veggies or meat. A great gluten-free alternative with a satisfying potato crunch.
Ingredients
- 1 (16 ounce) package frozen shredded hash brown potatoes, thawed
- 1/3 cup butter or margarine, melted
- 3/4 pound ground beef
- 1 small onion, chopped
- 2 tablespoons cornstarch
- 2 eggs
- 1/2 cup milk
- 8 ounces process american cheese, cubed
- 1 teaspoon worcestershire sauce 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Combine hash browns and butter in a greased 9-in. pie plate. Press onto the bottom and up the sides, forming a shell. Bake at 350 degrees F for 10 minutes. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Cool for 5 minutes. In a bowl, combine cornstarch, eggs and milk until smooth. Stir into beef mixture. Add the remaining ingredients; mix well. Pour into shell. Bake at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5
- -10 minutes before cutting.
