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Artichoke & Ham Quiche with Cheesy Hashbrown Crust

Source: Idahoan®
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The crust is as hearty and savory as the filling! You start with delicious Idahoan® Steakhouse Cheesy Hashbrowns to make the crust. Then you fill it with ham, Swiss cheese, veggies and eggs. Together they make for a one-of-a-kind quiche -- and it bakes in just 45 minutes!
For the crust:
2 cups Idahoan Steakhouse Cheesy Hashbrowns, rehydrated
1/4 cup each, zucchini, sweet potato and carrot, shredded
4 tbsp butter, melted
1 tsp salt

For the filling:
4 large eggs
1 1/4 cups whipped cream, un-whipped (or half and half for a lighter quiche)
8 oz artichoke hearts, coarsely chopped
1/2 cup leeks, chopped and sautéed to soften
3/4 cup cooked ham, small dice
1 cup Swiss cheese, shredded
1/8 tsp cayenne red pepper
1 tsp dried sage
3/4 tsp salt
Crunchy onion packet for garnish
Artichoke & Ham Quiche with Cheesy Hashbrown Crust Recipe at
For the crust:

Preheat oven to 450 degrees F.

Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large 9-inch pie plate, toss the veggie mixture with the melted butter.

Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hashbrowns over hash brown mixture and blend.

Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust.

Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.

For the filling:

Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.

When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.

Recipe reprinted by permission of Idahoan®. All rights reserved.
Date Added: 10/17/2013
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