Quiche Recipies Recepies

Crispy Potato Quiche

• 1 pk (24 oz) frozen shredded Hash browns, thawed
• 1/3 cup Melted butter
• 1 cup Shredded hot pepper cheese
• 1 cup Shredded swiss cheese
• 1 cup Diced cooked ham
• 1/2 cup Half and half
• 2 Eggs
• 1/4 teaspoon Seasoned salt

Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10 inch pie plate forming a solid crust. Brush with melted butter, making certain to brush top edges. Bake at 425 degrees for 25 minutes. Remove from oven. Sprinkle cheese and ham evenly over bottom of crust. Beat half and half with eggs and seasoned salt. Pour over cheese and ham. Return to oven. Bake uncovered at 350 degrees for 30 to 40 minutes.

Spanish Corn Quiche

• 2 cans corn drained (Green Giant Niblets preferably)
• 1/4 cup butter melted
• 2 eggs
• 2 1/2 cups Monterey Jack or cheddar cheese shredded
• 1 cup sour cream
• 1/2 cup corn meal
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can mild diced green chilies (4 ounce)

Preheat oven to 350° F. Generously grease an 8-inch square casserole dish. In blender, puree 1 cup corn, margarine, eggs, salt, and pepper. Set aside. In a large bowl, mix the remaining corn, 2 cups of cheese, sour cream, corn meal, and chilies. Add puree and blend well. Pour into greased dish. Bake at 350° for 50 minutes or until center is set. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with salsa.
Serves: 9.
Bear Creek Bed and Breakfast Inn