Teresa’s Breakfast Quiche with Vegetarian Alternative at End of Post
Frozen hashbrowns, cubed (I use the ones with bell peppers)…about half a bag
1/2 stick butter
3 eggs, beaten
3/4 cup evaporated milk
1/2 pack sausage (I like hot), cooked and crumbled
1/2 onion, finely chopped and cooked in microwave with 4 TBS water for 2 minutes
1 and 1/4 cups sharp shredded cheddar cheese
Salt and pepper to taste
Preheat oven to 450 degrees.
In a 9 inch pie plate or cake pan, spread the frozen hashbrowns out evenly until the bottom of pan is completely covered. You may need to run a small amount of water over the hashbrowns to break them apart, but pat them dry before putting them in pan. Melt the butter and pour over the hashbrowns. Add a little salt and pepper and mix well and then spread out again evenly in pan. Bake 25 minutes. Potatoes should start to turn lightly brown on edges.
At the same time, mix all other ingredients in a mixing bowl. Once the hashbrowns are ready, pour the mixture over them.
Turn oven down to 350 degrees and bake quiche until golden brown on top, approx 25-30 min.
Alternatively, for a vegetarian quiche, just leave out the sausage and add half a bell pepper, finely chopped and cooked the same way as the chopped onions.
