Wednesday, November 18, 2009

Thanksgiving breakfast...

This will be the first Thanksgiving in about 5 years that I won't be cooking a Thanksgiving dinner. Not that I've had to cook one alone for the last 5 years, but usually even with family gatherings, I'm responsible for a good chuck of the meal. This year we're headed up to Salt Lake to my extended "Nordfelt" family gathering. I will have an assignment, but just one. One that I haven't heard about yet...I should probably make some calls and figure out what that will be.

Anyway, I'm feeling a little bad. After my mashed potato post I've gotten several emails and calls from friends asking for more Thanksgiving recipes and tips. I should have been more prepared, but I just wasn't. I really hadn't planned on doing very many Thanksgiving recipes, because I won't be cooking any. I hope you'll all forgive me. I will however be guest hosting on Tangled & True later this week with several awesome cranberry sauce recipes. I'll keep you posted on the day of that post. Also, if you need some advice, direction or ideas, I welcome your emails and phone calls. I'm happy to help you in any way I can! I do promise to be better prepared for Christmas. I will have several holiday idea's and recipes ready to go.

In the mean time I will keep giving you great everyday family and kid friendly recipes. Like this amazing quiche.

Last week several of my friends and neighbors got together for a brunch/playdate. (Thanks for hosting Lindsey! Your new house is beautiful and so fun. Little "R" and her mama are jealous of that amazing play room.) I made this yummy quiche; a Paula Dean recipe. I've tweaked it a little, sorry Paula. But it was so delish! I think I'll be making this again on Thanksgiving morning. You gotta each breakfast, even on Turkey day!


HASH BROWN CRUSTED QUICHE
(Adapted from a Paula Dean Recipe)

2-3 C. shredded hash browns
¼ C. butter; melted
salt & pepper
5 eggs; beaten
1 ½ C. half & half
1 C. cubed ham (I use Canadian bacon)
3/4 C. diced green onions
2 C. cheddar cheese; grated

1. Preheat the oven to 450 degrees.
2. Mix the hash browns with the melted butter. Season with salt & pepper.
3. Press the hash browns into a 9” deep pie pan.
4. Bake for 25 minutes or until the hash browns are golden brown. Remove from the oven and reduce the heat to 350 degrees.
5. In a mixing bowl, combine the eggs, half & half, ham, onions, and cheese.
6. Pour the egg mixture into the pie pan. Return to the oven and bake for 40-45 minutes or until the quiche is set.


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5 comments:

Brooke said...

I am so excited that you posted this... I was just looking for a good crustless quiche online that included all of these ingredients. Yay!

Corn said...

I love quiche and that looks sooo good. I always got stuck cooking Thanksgiving since I was 16 years old....my family always claimed that they had no idea how to cook a Turkey becuase they are from Europe. This year same story, wish I was you :)

Lindsey said...

That quiche is delicious! I'm so glad you posted the recipe. Thanks for helping me get that brunch together...it was so fun!

Brooke said...

This is a great recipe... We've made it twice already using a variety of ingredients! Thanks for posting it!

carrie said...

Hi Mindi! So, your blog is becoming my go to spot for needed recipe ideas. This morning I took some Hash Brown Crusted Quiche to our ward Christmas breakfast. It was a hit! (I changed it up a bit, left out the ham, and used evaporated milk when I realized I forgot to pick up the half and half - and it still turned out - whew!) Thanks!

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