Breakfast Quiche

Breakfast quiche is a welcome change from eggs and potatoes and was first served to me by Robin's Mom, Hattie, on a cold, snowy morning in Portola, California. Hattie used restaurant style hash browns but those in the frozen food section of your favorite store will do nicely. Add coffee or tea and a glass of orange juice and you have a complete breakfast. 

Ingredients:

1 24-ounce package frozen hash browns 

1/3 cup melted margarine 

1/2 cup milk 

3 eggs 

1/4 teaspoon seasoning salt 

1 cup cheddar cheese (grated) 

1 cup swiss cheese (grated) 

Directions:

Preheat oven to 425 degrees F. 

Grease an 8-inch spring form pan. I like the spring form pan because it allows for a higher “crust” and the quiche looks so good when served to friends and family. 

Thaw hash browns and press between paper towels to absorb excess moisture. Fit hash browns into pan and brush with melted margarine. Bake at 425 degrees for 25 minutes. Remove from oven and allow to cool for 5 minutes.

Beat milk, eggs and salt. Assemble cheeses on bottom of hash browns and pour milk/egg mixture over the top. Reduce oven to 350 degrees and bake for an additional 30 minutes. Allow to cool for 10 minutes prior to serving.