How To make Lisas Hash Brown Quiche
4 cups Home Style hash brown potatoes -- (Shredded-Ore-Ida)
1/3 cup butter
melted
1 cup ham :
diced
3 large eggs
3/4 cup half and half
1 cup cheddar cheese
salt & pepper to taste
Thaw the hash browns and squeeze out any moisture. (I nuke them on defrost and then squish them in paper towels) Press into a quiche pan or a 9" pie plate up sides as well to make a *crust*. Drizzle edges to center with melted butter. Bake shell in a 425 preheated oven for 25 minutes. In the mean time combine ham and cheese or fillings of your choice. Blend the half and half , salt and pepper and eggs till well incorporated. Remove shell from oven. Add ham mixture, then egg mixture. Bake an additional 25-30 minutes reducing the oven temperature to 350 after replacing in oven.
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Love & Best Dishes: Paula Deen's Family Kitchen Creamy Hash Brown Casserole Recipe
Paula Deen's Family Kitchen Creamy Hash Brown Casserole Recipe - Paula is making the hash brown casserole recipe from the Paula Deen's Family Kitchen breakfast menu in Pigeon Forge, TN.
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Ham and Vegetable Quiche with Chef Janie.wmv
Add what vegetables and meats you like. This can even be made gluten-free. Enjoy! -- Chef Janie
Simple quiche recipes - How to make mini quiches
These individual-sized quiches are just the thing to perk up a brunch table. They taste great, they're easy to make, and they're darned cute. Jenny Flake, a former Pillsbury Bake-Off finalist, shows us how it's done.
Quiche recipe How to make mini quiches
1. Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with cooking spray.
2. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
4. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown.
5. Remove mini quiches from the pan and serve warm.
Pillsbury's mini quiche recipe makes 16 servings.
Quiche Recipe
1 uncooked pie crust, placed into a 9 inch pie plate and crimp the edges
5-6 eggs
1/2 c milk or half and half
chopped veggies (I used 1 c of blanched asparagus, 1/4 c chopped green onions and 1/4 c red and yellow peppers)
1/3 c shredded cheese (I used mozzarella)
1/2 tsp dry mustard
Salt and Pepper to taste
In a large bowl crack the eggs and whisk lightly. Add the rest of the ingredients and whisk lightly again. Pour into prepared pie shell.
Bake at 350 degrees for 50-55 mins or until a knife inserted in the center comes out clean.
HOW TO Make a VEGAN Quiche | Interview and Cooking with Lisa Karlan
5 DELICIOUS DINNER RECIPES to support your weight loss:
Lisa Karlan is a producer of Jane UnChained News Network, and she is the host of Hey Doc! What's New in Plant-Based Medicine. She is a Certified Food for Life Instructor for Physicians Committee for Responsible Medicine (PCRM)
.
Here's the recipe for @Vegetaryn's Quiche (See highlights on her IG)
INGREDIENTS:
10 oz frozen hash browns (shredded potatoes)
1 medium or 2 small onions, diced (I used red onions)
2 medium sized leeks, diced (trimmed, tough dark green outer layer removed)
1 large red bell pepper, diced (white part, seeds and stem discarded)
1 cup of broccoli florets, chopped
2 bottles of JUST egg
2-3 Miyoko's Colby Jack or Daiya Shredded Cheddar, or your choice
1 Tbsp Miyoko's Cultured Vegan Butter
DIRECTIONS:
Preheat the oven to 375 degrees F
Water sauté onions until slightly caramelized, then add leeks and continue cooking until the onions have browned a bit Add water as needed to deglaze the pan..
Fold in the sweet red pepper and sauté until slightly soft.
Finally add the broccoli gently, folding it into the vegetable mixture. Be careful not to overcook - it should maintain its dark green color.
Butter a 9 inch Pyrex pie pan and press frozen hash browns into it to form the crust, pressing the hash browns up the sides.
Lightly sprinkle some cheese over the hash browns and cover with the sauteed vegetables.
Pour the first bottle of Just egg around the perimeter and then fill in toward the middle. Then pour in the 2nd bottle allowing the egg mixture to drain through to the hash browns.
Top with 2-3 oz vegan cheese and bake uncovered on a parchment lined cookie sheet for 1 hour 10 minutes or until the center is firm to the touch.
Hey Doc! What's New in Plant-Based Medicine? with Lisa Karlan airs on Friday mornings at 10 am PT/ 1 pm ET on: On this show, I interview some of the most prestigious physicians, nurse practitioners and registered dietitians in the world. I can say that because I'm interviewing a doctor from Switzerland next month!
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These are the bowls she referenced: