3 cups frozen shredded hash brown potatoes, thawed, squeezed dry
1/4 cup grated parmesan cheese
1 Tbls butter, melted
1 tsp Wildtree Herbes De Provence
1/2 tsp Wildtree Sea Salt: Garlic
4 eggs
1 1/2 cups half-and-half
1 Tbls butter, melted
1 TBL flour
¼ tsp Wildtree Sea Salt: Garlic
1/4 tsp pepper
1 cup shredded Gruyere or Swiss cheese
4 oz cooked ham, sausage or bacon, chopped
1) Heat oven to 425*. Spray 9-inch quiche pan or deep-dish pie pan with cooking spray. Combine potatoes, Parmesan cheese, butter, herbs de provence and osalt in medium bowl. Press into bottom and up sides of pan. Bake 20 minutes or until potatoes are set; cool 10 minutes. Reduce oven temp to 350*.
2) Meanwhile, whisk eggs, half-and-half, flour, butter, 1/4 tsp salt and pepper in medium bowl. Sprinkle cheese and ham over crust; pour in egg mixture. Bake at 350* for 30-40 minutes or until puffed and golden brown and knife inserted in center comes out clean (center will be slightly soft.) Cool 10 minutes before slicing.
*** Freezes well. Thaw and reheat whole pie in the oven on a low temp until heated through or you can reheat individual slices in the microwave.