Tuesday, March 24, 2009

Potato-Crust Chicken Quiche

I made this satisfying dish for dinner tonight. It was a large recipe and we had plenty of left overs. This would make a great dish for a big Saturday morning brunch with company. Delicious!

1 package (24-26 oz) frozen shredded hash brown potatoes, thawed
3 tablespoons butter
1 1/2 cup shredded pepper jack cheese
2 cups diced cooked chicken
1/2 cup green and red bell peppers, diced
6 eggs
1 cup milk
1/2 teaspoon sea salt

Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9 x 13 casserole; brush with butter. Bake at 425 degrees for 20-25 minutes or until lightly browned. Reduce heat to 350 degrees. Sprinkle chicken and peppers into the crust, cover chicken and peppers with cheese. In a separate bowl, beat the eggs, milk and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

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