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    • Randy Graham

    • March 27, 2013 in Columnists

    Breakfast Quiche


    Eggs, cheese, hash browns…it’s all there!

    Breakfast quiche is a welcome change from eggs and potatoes, and was first served to me by my wife’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.

    1 package (24 oz.) frozen hash browns
    1/3 cup melted margarine (or butter)
    ½ cup milk
    3 eggs
    ¼ teaspoon seasoning salt
    1 cup Cheddar cheese (grated)
    1 cup Swiss cheese (grated)

    Preheat oven to 425 degrees.

    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 for 25 minutes. Allow to cool a little.

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

    See Chef Randy’s food blog for more recipes at http://valleyvegetarian.blogspot.com

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