Potato Crust and Brats Quiche

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Potato Crust and Brats Quiche

 

3 cups frozen hash brown potatoes

2 Tablespoons butter or margarice, 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 veg. brats, diced

5 large eggs, divided

½ cup half-n-half milk or soy 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 dishpr deep dish pie plate to form crust.

Spread crust bottom with diced brats. Layer remaining cheese over brats. 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. This serves about 6

 

 

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