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.