This ham and potato quiche is my husband’s favorite breakfast.
Ingredients
- 3 cups frozen hash brown potatoes, thawed
- 3 tablespoons butter, melted
- 1 cup cooked ham, chopped
- 1 cup shredded Cheddar cheese
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- 3 large eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Press hash brown potatoes between paper towels to remove excess moisture. Transfer potatoes to an 8-inch pie dish and press into the bottom and up the sides to form a crust. Drizzle with melted butter.
Step 3
Bake in the preheated oven until golden, about 25 minutes. Remove from the oven and reduce heat to 350 degrees F (175 degrees C).
Step 4
Combine ham, Cheddar cheese, onion, and bell pepper in a bowl; spread over hash brown crust. Beat eggs, milk, salt, and black pepper in the same bowl; pour over ham mixture.
Step 5
Bake in the oven until eggs are set, 25 to 30 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 286 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat12g | 59% |
Cholesterol140mg | 47% |
Sodium663mg | 29% |
Total Carbohydrate16g | 6% |
Dietary Fiber1g | 5% |
Total Sugars2g | |
Protein14g | |
Vitamin C19mg | 97% |
Calcium184mg | 14% |
Iron1mg | 8% |
Potassium519mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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