Oh, Sundays. What a wonderful day of the week. There’s something relaxing about this day. I’m not sure if it’s the end to a busy week where we can appreciate having a day to ourselves or maybe the calm before the storm as another week of our fast-paced lives approaches all too soon. Regardless, I usually like to use my Sundays to clean, catch up on
projects that I have been procrastinating on my TV shows, and eat…way. too. much. After all, Sunday breakfast and/or brunch is a must. For me, today was spent cleaning out my coffee maker (followed by brewing some delicious coffee), catching up on other blogs, attempting to do laundry, and baking a bacon quiche.
First off, I love bacon and can’t resist potatoes, so this recipe was definitely a win-win for me. You may not know that I am a hard-core bacon fan simply because I’ve barely ever posted anything on this blog that includes much bacon. Well, let there be no mistake: I am a hard-core bacon fan! It’s really, really hard for me to resist bacon but I do so because it’s not very good for you, and it’s quite expensive if you want the good stuff! But it just tastes so goooood. So, I try my best to only indulge myself on special occasions or meals that simply are too irresistible to leave bacon out of–such as Sunday breakfast!!
This quiche was quite delicious. The bottom layer of the potato crust didn’t get too crispy, which complemented the quiche really well with nice hint of potato in every bite. The salty bacon, melted cheese and freshness of the green onions really brought out wonderful flavors in the dish. And the last couple bites are topped off with a nice crunch from the hash browns that did get nice and crispy on the outer edges of the crust. Delicious! Add a cup of coffee or tea to the mix and you can’t ask for more! Hope you guys like Sunday meals as much as I do, and I hope you are all having a wonderful day! Here’s the recipe:
Hash Brown Quiche with Bacon (adapted from Paula Deen’s Recipe)
3 Cups shredded hash browns, thawed and drained
3 Tablespoons butter, melted
3 Large eggs, beaten
1/2 Cup half and half
1/2 Cup milk (I used whole milk)
1/2 Cup of bacon, cooked and crumbled (I used about 4 big strips and fried them extra crispy)
1/4 to 1/2 Cup diced green onion
1 Cup cheddar cheese
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a bowl, mix together the hash browns and melted butter. Put mixture into a 9-inch pie pan and press it into the bottom and up the sides of the pan to form an even crust. Bake for 20 to 25 minutes until golden brown and the edges are starting to get crispy.
While the crust is baking, combine the remaining ingredients in a large bowl. When the hash brown crust is finished, 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.
Happy Sunday, Everyone!