{in the kitchen} A Month of Warm Breakfasts: Cheesy Hashbrown Crusted Quiche

Winter has hit us in Virginia in a big way.  Is it the same where you live?  We’ve had frigid temperatures and even snow!  It’s the perfect time of year for warm, hearty breakfasts before heading out the door in the morning.  But if I’m being honest, lazy Mamma tends to show her face these days.  Too often, I just pour a bowl of cereal and call it done.  It’s a habit I want to change.


This January, I’m committing to making a warm breakfast for my family at least three times a week.  Today I thought I would share a recipe we made last weekend, a Cheesy Hashbrown Crusted Quiche.  

2 cups frozen hash browns, thawed
12 oz package cubed ham (I used about 3/4 of the package)
½ cup chopped green bell pepper (you could also do a cup of thinly sliced zucchini)
4 large eggs
1 cup milk
salt and pepper
3/4 cup shredded Cheddar cheese
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Preheat oven to 375 degrees. Coat a 9-inch pie plate with cooking spray. Press hash browns into bottom and up sides of pie plate. Bake for 10-15 minutes. Layer ham and bell pepper over hash brown crust. Whisk together eggs, milk, and seasoon with salt and pepper; pour over all in pie plate. Bake for 30-35 minutes or until center is set. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.  Enjoy!