While preparing what to make for dinner, I was reminded that I had some cubed ham on-hand from Hormel (Hormel Cure 81), but the weather was waaay too hot this week to think about eating something like the ham and navy bean soup I had originally planned for it, so I decided to do something lighter for our dinner menu: Quiche with plenty of veggies cooked inside with a hashed-brown crust.
- 3 cups Frozen Hashed Brown Potatoes, thawed
- 3 TBSP Melted Butter
- 1 12 oz package HORMEL CURE 81 Cubed Ham
- 1 cup Shredded Cheddar Cheese
- ½ cup Chopped Onion
- ¼ cup Chopped Green Bell Pepper
- ¼ cup chopped Fresh Spinach
- 4 large Eggs
- ½ cup Milk
- ½ tsp Salt
- 1 tsp ground black pepper
- ¼ tsp Garlic Powder
- Diced Roma Tomatoes
- Louisiana Hot Sauce (optional)
- Preheat oven to 425 F
- Press hashed browns between paper towels to absorb any moisture
- Transfer hashed browns to a bowl and toss with the melted butter
- Mold hashed browns into and up the sides of a 9" pie dish
- Bake in oven for 30 minutes until the crust is golden or crisp
- Remove from oven and reduce heat to 400 F
- Combine cheese, ham, onion, bell pepper, and spinach in a bowl, then pour into pie pan
- Beat eggs, milk, salt, pepper, and garlic together, then pour on top of the ham mixture.
- Bake in the oven until eggs are set, about 30 minutes.
- Check to see if eggs have set, if not, pop in for another 5-10 minutes, monitoring closely.
- Serve with a dab of Louisiana Hot Sauce (optional)
I’m normally not a fan of breakfast-y egg-based type of foods and my eldest daughter doesn’t care for eggs either, but this is a meal we both enjoy. All the ingredients, especially the hashed-browns disguise the eggs and trick us! 😉
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