Potato Ham Egg and Cheese Quiche
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Ingredients:
For the Crust
2 1/2 cups Original Bisquick™ mix
6 tablespoons cold butter
1/4 cup boiling water
For the Filling
1 1/2 cups chopped cooked ham
1 1/2 cups frozen diced hash brown potatoes, thawed
1 3/4 cups shredded sharp Cheddar cheese (6 oz)
3 medium green onions, thinly sliced (about 3 tablespoons)
5 large eggs
3/4 cup half-and-half
1/4 teaspoon freshly ground pepper
6 slices bacon, crisply cooked, crumbled
For the Garnish
Sour cream, if desired
Additional sliced green onions, if desired
Directions:
1. Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
2. Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
3. Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust.
4. Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions.
Notes:
Recipe from Betty Crocker Loaded Potato Quiche
