Saturday, May 2, 2009

Bacon Hash Brown Quiche

3 c hash brown potatoes
1/3 c butter, melted
6 slices bacon, cooked and chopped
¼ c diced onion
1 jalapeno pepper, diced
1 c shredded Colby Jack cheese
2 lrg eggs
½ c skim milk
Salt and pepper to taste
1 tsp dried parsley
½ tsp dried dill weed
¼ tsp ground mustard

Preheat oven to 425°F. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with butter. Bake for 20 minutes or until potatoes begin to brown. In a small bowl, stir together bacon, onion, jalapeno pepper and cheese. In a separate bowl, stir together eggs, milk, salt, pepper, parsley, dill weed, and mustard. Sprinkle bacon mixture over hash brown crust. Pour egg mixture over bacon mixture. Reduce oven temperature to 350°F. Bake quiche for 20-25 minutes or until filling is golden brown.

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