This morning, we woke up with brunch on the brain. But, seeing as how the Mississippi River has already flooded and dear ole’ Mother Nature decided to grace us with another torrential downpour and what The Weather Channel calls “deadly cloud to ground lightning strikes,” we didn’t quite think going out for brunch was in our cards today.
The solution? An impromptu quiche-ish dish that turned into something it wasn’t supposed to be. A nice surprise, in fact, because oh, gracious was it good.
Hash Brown and Ham Upside Down Quiche
Time: 25 minutes
1 1/2 c. hash browns, frozen (or shoestring potatoes)
1/3 c. milk
salt and pepper, to taste
1/4 c. ham, cubed (or bacon or sausage or even make it vegetarian and add juiced and seeded tomatoes)
1/3 c. bell peppers and onions, frozen
fresh spinach leaves
1/3 c. cheese, shredded
1 tsp. Italian seasoning
Preheat oven to 400°. On a cookie sheet, bake hash browns for 5 minutes.
Transfer potatoes to a greased pie plate or cake pan. In a medium bowl, whisk eggs, milk, salt and pepper together.
Top potatoes with ham, bell peppers and onions, and spinach.
Pour egg mixture over top, sprinkle with cheese and Italian seasoning, and bake for 20 minutes.
Once removed from oven, invert onto a plate, allow to cool, and slice. Yum!
– Instead of using Italian Seasoning, try cumin and chili powder.
– Top with salsa if desired.
– Use leftovers to wrap in a tortilla with tomatoes and extra spinach leaves for a quick lunch.
– You don’t have to invert the dish. You can leave it in the pie plate if you want.