Hash Brown Potato Quiche

Breakfast for supper? Definitely!  Especially when it involves Quiche.  Or Pancakes.  Or Quiche AND Pancakes.  Here is a super-duper, easy-peasy recipe for Hash Brown Potato Quiche.  Enjoy!

3 cups frozen hash brown potatoes

1/3 cup butter, melted

1 cup cooked bacon or ham, chopped

1 cup (4 oz.) Cheddar cheese, shredded

1 T butter

1/4 cup bell pepper, chopped (I love to use the orange and yellow peppers.  Delicious and beautiful.)

1/4 cup onion, finely chopped

1 sweet banana pepper, finely chopped

2 large eggs

1/2 cup milk

1/2 tsp. salt

1/4 tsp. black pepper

Preheat oven to 425 degrees.  Pat the potatoes over the bottom and up the sides of an ungreased 9 inch pie plate.  Drizzle the butter over the potatoes, and pat them securely into place.  Bake for 25-30 minutes until potatoes begin to crisp and turn golden brown.

While potatoes are baking in oven, melt 1 T. butter in a small pan.  Saute peppers and onions until they just begin to soften.  Remove from heat.

Reduce oven temperature to 350 degrees.

Layer the bacon/ham, cheese, bell peppers, onion, banana pepper over the baked potato crust.  Whisk the eggs, milk, salt and pepper in a bowl until blended and pour evenly over the prepared layers.  Bake for 25 minutes or until a knife inserted in the center comes out clean.  Refrigerate any leftovers.


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