Egg Dishes and Breakfast Entrees
Donner Lake Inn Hash Brown Quiche
Servings: 6-8 Wedges
- 3 Cups Shredded Russet Potatoes
- 4 Tbsp. Butter
- 1/4 cup caramelized onions
- 1/2 cup shredded Swiss cheese
- 1/3 cup grated parmesan cheese
- 3 eggs
- 1 1/3 cups half and half
- 1/4 tsp. salt
- 1/8 tsp white pepper
CRUST (prepare the day prior to serving)
3 cups shredded russet potatoes (shred and place in a bowl of cold water). Drain and rinse potatoes until the water is clear. Drain in a colander, and then wrap in a towel and squeeze out excess water. Place the towel in the refrigerator for several hours.
Preheat oven to 450 degrees.
Melt 4 tbsp. butter. Mix the butter into the potatoes. Press into a 9″ pie pan and bake on lower rack for 25 to 30 minutes. Refrigerate overnight and remove from refrigerator at least 1 hour before quiche preparation.
Preheat oven to 375 °F
Sprinkle the onion and cheeses over the hash brown crust. Beat together the eggs, half and half, salt and pepper and pour mixture over other ingredients. Bake for 25 to 30 minutes or until set.