What's cookin'? - Breakfast for dinner

I had stamp club today and by the time I was done there wasn't enough time to make what it wanted. It was a crock pot meal but it would take 4 to 6 hours.

No biggie.

Quick switch.

At our house breakfast food is always welcome at any time! So I had everything to make this meal, and it was a hit! 

Potato-Crusted Quiche is an egg bake that is different from the ordinary quiche in  that it has a crust made of hash brown potatoes instead of pastry.

 I just happened to have a bag of leftover hashbrowns in the freezer from another recipe. What luck! Of course, I have to just call it an "egg bake" for my husband because if he hears me say "quiche", he'll say the old-line "real men don't eat quiche"!

I have to say, this was such a hit that both of my sons asked me to make it again! Homerun!

Not only that, it was e-a-s-y!

I served it with a great fruit salad. Any leftovers of the quiche can be reheated for tomorrow's breakfast, and the fruit salad can be eaten at any time - guilt free!

Potato-Crusted Quiche

•3 c Frozen hash brown potatoes, thawed (The shredded kind, not the cubed potatoes!)

• 4 T Butter

• 4Eggs

• 1/2 c Milk

• 1/2 c Sour cream

• 4 Green onions, sliced 

• 1 1/2 c Shredded cheese (I used cheddar)

• 5 Slices of bacon, cooked and 

crumbled

** preheat oven to 350°

** Pat thawed hashbrowns with paper towels to remove any excess water

** Melt butter. Toss gently with hashbrowns in medium bowl. Pour into a 9 inch pie plate. Press on bottom and up sides to form a "crust". Bake approximately 40 minutes. (Edges will be slightly browned.)

** In the meantime whisk together remaining ingredients.

** Remove crust from oven. Pour egg mixture into crust. Bake 40 to 45 minutes until center is set and crust is golden brown.

** Let stand five minutes before serving.