Meat Potato QuicheFrom THE PINE LOFT
This is a very tasty brunch food. I usually bake it in a 9 x 13 dish increasing ingredients by half.
- 3 T. olive oil
- 3 c. coursely shredded hashbrowns
- 1 c. grated Swiss or Cheddar cheese
- 3/4 c. cooked ham or browned sausage
- 1/4 c. chopped onion
- 1 c. evaporated milk
- 2 eggs
- 1/2 tsp salt
- 1/8 tsp. pepper
Preheat oven to 425. In a 9" pie pan, stir together: olive oil and shredded hashbrowns. Press evenly into pie crust shape. Bake at 425 for 15 minutes until just beginning to brown.
Remove from oven. Layer on: cheese, meat, onion
In a bowl, beat together: evaporated milk, eggs, salt & pepper. Pour egg mixture over other ingredients. Sprinkle with 1 tablespoon of parsley flakes. Return to oven and bake at 425 for about 30 minutes, or until lightly browned, and knife inserted 1" from edge comes out clean. Allow to cool 5 minutes before cutting into wedges.