This is a great dish to make if you’re a fan of breakfast for dinner. I’m not a really big fan of quiches, but I thought having hash browns as a pie crust was a pretty good idea and I love hash browns. Food Network has been having a lot of shows about brunch lately, and there’s so many things I want to try now like making making own Hollandaise sauce and Dutch Baby. I saw Paula Deen making this dish on her show and just had to try it.

Speaking of Paula Deen, her son Bobby is going to have his own show on Cooking Channel now and it looks pretty good. He’s lightening up his mother’s meals. Which, I already try to do anyway and I’m sure I’m not the only one. I think that’s pretty awesome too. Going to have to watch that. Just wish the Cooking Channel was in HD.

The husband decided to subscribe to Weight Watchers online this weekend in order to help him lose a few pounds. I’m still trying to get a hang of the recipe builder on the website and it’s nice to be able to look up an ingredient to find out how many points it is. Oh yeah, and we’re also doing 30 Day Shred by Jillian Michael’s everyday up until we go to Jamaica. I took my waste measurements to see how I’m doing too. So maybe I’ll give some updates on here too. We just finished day 2 tonight and my muscles arm muscles are really sore.

mix unthawed hash browns with butter in a bowl and press them down into a pie plate. Bake 450 for 25-30 minutes or until golden brown.

Meanwhile brown bacon while the pie crust is baking.

Mix the eggs, cheese, bacon, milk, salt, pepper, green onions, and parsley into a bowl.

Browned hash brown crust. Sorry these pictures are quite bad.

The finished quiche, and it was so so good. Makes me change my mind about quiches.

Ingredients from Paula Deen

7 points plus

serves 8

3 cups, shredded frozen hash browns, thawed and drained
2 tablespoons butter
3 large eggs, beaten
1 cup 1% milk
3/4 cup diced cooked ham
1/2 cup diced green onions
1/2 cup of reduced fat cheddar
Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.