Hash Brown Quiche

24 ounces frozen shredded hash browns, thawed
5-1/3 Tablespoons butter, melted
2 large eggs, beaten
½ cup half and half or milk
½ teaspoon seasoned salt
8 ounces (2 cups) shredded cheese, your favorite
1 cup cooked crumbled bacon

Preheat oven to 425ºF. Press hash browns into quiche or pie pan. Blot with paper towels to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from over; reduce heat to 350ºF. Combine eggs, milk and salt. Bake 40 to 50 minutes or until set.

Serves 6-8.

Pioneer Woman’s Quiche

adapted from Pioneer Woman - imagine that!

1 deep dish pie crust
7 eggs
1½ cups heavy cream
2 cups grated cheddar cheese
salt and pepper to taste
½ pound bacon
1 can diced tomatoes, drained
1 can green chilies
½ cup baby spinach, torn, optional

In a skillet, fry bacon until crisp. Crumble and set aside.

In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)

Add remaining ingredients. Stir together. Add bacon and stir.

Pour into pie crust and press to submerge ingredients.

Cover loosely with foil, place on a baking sheet, and bake at 400ºF for 1 hour. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.