Crispy Hash Brown Quiche

Recipe courtesy of eMeals
Serves 2

Ingredients

• 1 (32-oz) pkg frozen shredded hash browns, thawed
• 4 green onions, chopped
• ⅓ cup butter, melted
• 1 (16-oz) pkg ground pork sausage
• ½ red bell pepper, chopped
• 1 (7-oz) can diced green chiles
• 3 Tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1 (8-oz) pkg shredded pepper Jack cheese
• 7 large eggs
• 1 cup half and half

Directions

1. Preheat oven to 425°F.
2. Squeeze hash browns dry between layers of paper towels.
3. Toss together hash browns, onions, and melted butter. Press into bottom and up sides of a lightly greased 9-inch round springform pan.
4. Bake 40 to 45 minutes or until deep golden brown and crisp. Reduce oven temperature to 350°F.
5. Meanwhile, cook sausage and bell pepper in a large skillet over medium heat until sausage is browned and crumbly; drain, if needed. Stir in green chiles, cilantro, and cumin. Spoon sausage mixture over crispy crust. Top with cheese.
6. Whisk together eggs and half-and-half in a large bowl until blended. Season lightly with salt and pepper, if desired. Pour mixture over cheese, and place springform pan on a rimmed baking sheet.
7. Bake 35 to 40 minutes or until egg mixture is set in center.
8. Let stand 10 minutes; remove outer ring from pan, and slice quiche to serve.
9. Note: Garnish with fresh cilantro leaves, if on hand.

Recipe Pairings