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Breakfast Recipes
from innkeeper and chef, Patty Michalsen
Potato Crust Quiche
Makes 6 servings.
3 cups frozen hash brown potatoes
2 Tablespoons butter, melted
1 ½ cups shredded cheddar cheese, divided
½ teaspoon salt
1/4 teaspoon black pepper
½ teaspoon dry mustard
1 teaspoon dried chives
1 cup cooked ham, cubed
5 large eggs, divided
½ cup half-n-half milk
paprika, for garnish
Combine potatoes and 3/4 cup cheese.
Pour melted butter over, add one beaten egg, and mix well.
Press mixture into bottom and up sides of buttered 10-inch glass quiche pan to form crust.
Spread crust bottom with ham pieces.
Layer remaining cheese over ham.
Mix 4 eggs, milk, salt, pepper, dry mustard, chives in blender at high speed for 30 seconds. Immediately pour over prepared crust mixture.
Sprinkle with paprika for color garnish.
Bake in 400 degree oven for 45 to 50 minutes.
Remove from oven and allow to rest 10 to 15 minutes before cutting into wedges.
Serve warm.
Makes 6 servings.
3 cups frozen hash brown potatoes
2 Tablespoons butter, melted
1 ½ cups shredded cheddar cheese, divided
½ teaspoon salt
1/4 teaspoon black pepper
½ teaspoon dry mustard
1 teaspoon dried chives
1 cup cooked ham, cubed
5 large eggs, divided
½ cup half-n-half milk
paprika, for garnish
Combine potatoes and 3/4 cup cheese.
Pour melted butter over, add one beaten egg, and mix well.
Press mixture into bottom and up sides of buttered 10-inch glass quiche pan to form crust.
Spread crust bottom with ham pieces.
Layer remaining cheese over ham.
Mix 4 eggs, milk, salt, pepper, dry mustard, chives in blender at high speed for 30 seconds. Immediately pour over prepared crust mixture.
Sprinkle with paprika for color garnish.
Bake in 400 degree oven for 45 to 50 minutes.
Remove from oven and allow to rest 10 to 15 minutes before cutting into wedges.
Serve warm.
CLICK HERE to PRINT RECIPE
Yum! Breakfast looks
"so-o-o good!"
RIVER HOUSE Bed and Breakfast Getaway
Lodge and Timeaway Lodge
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