Prep Time: 15 min
Cook Time: 45 min
1 tablespoon olive oil
1 onion, finely chopped
1 (8-ounce) package cremini mushrooms, sliced
1 cup refrigerated shredded hash browns (such as Simply Potatoes)
1/2 cup cooked diced ham
1 cup reduced-fat (1%) milk
3 large eggs
1/4 cup half-and-half
3 scallions, thinly sliced
1/4 teaspoon salt
Pinch ground nutmeg
2/3 cup shredded reduced-fat Cheddar cheese
Preheat the oven to 375°F. Spray a 9-inch round quiche dish or pie plate with cooking spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, until tender, 6 – 8 minutes. Add the potatoes and ham and cook, stirring occasionally, until the potatoes are tender, about 10 minutes. Spread the mixture into the prepared dish.
Whisk together the milk, eggs, half-and-half, scallions, salt, and nutmeg in a large bowl until blended. Stir in the cheese. Pour evenly over the potato mixture. Bake until the top is golden and a knife inserted into the center comes out clean, about 25 minutes.
Original recipe courtesy Paula Deen: Hash Brown Quiche
Recipe Courtesy of Bobby and Jamie Deen