Hash Brown Quiche
(From Stop and Smell the Rosemary: Recipes and Traditions to Remember)


24 ounces frozen uncooked shredded hash browns, thawed

5-1/3 tablespoons unsalted butter, melted

2 large eggs, beaten

1/2 cup half and half

1/2 teaspoon seasoned salt

4 ounces Jalapeño Jack cheese, shredded (1 cup)

4 ounces Swiss cheese, shredded (1 cup)

1 cup diced ham


fresh parsley


Preheat oven to 425 degrees. Press hash browns into quiche pan. Blot with paper towel to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from oven. Reduce oven to 350 degrees. Combine eggs, half and half, and salt. Place cheeses and ham in hash brown shell. Pour egg mixture over top. Bake 4o to 50 minutes. Garnish with parsley.

SERVES 6 - 8


Copyright 1996 The Junior League of Houston, Inc. All rights reserved.

Visit The Junior League of Houston web site to purchase copies of Stop and Smell the Rosemary and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of Stop and Smell the Rosemary, are returned to the community.