New Hairdo, My Favorite HH Spot, and a Hash Brown Quiche
I can’t get enough of this breakfast! We have it in the freezer almost all the time so that it’s ready to thaw + microwave the next morning.
But… before I go down that road of deliciousness…
I was a platinum blonde for 9 years – long, blonde (totally natural – cough, cough) hair. My husband had no idea what my natural color was (and still really doesn’t if I’m being honest). I found an awesome new salon on the good ole Yelp and decided to try it out. I walked in, sat in the chair, and had no idea what I wanted. Rosie, the owner, gave me exactly what I ended up wanting after just hearing a few things about me.
This happened first.
[insert freaking out emoji]
This was the end result! I love it!
We’ve finally slowed down enough to be able to enjoy our patio in our new home. It’s definitely our favorite happy hour spot. The dogs come free, too.
Plus, with these two for my waiters, I’m a pretty happy lady.
I finally made a little breakfast for our Christmas week. I love having something warm (and not too bad for me) first thing in the morning. Definitely beats what I normally do when things are busy which is to forget to eat until about 2 pm. I definitely help to define what hangry is on those days.
This recipe has been a go-to for me for years and it freezes very well if you’re cooking for just a few folks. Just cut it into 8 pieces, wrap each in foil, then throw them in a Ziploc. Thaw overnight as you need ’em.
Hash Brown Quiche
3 cups (about 290 grams) shredded frozen hash browns, thawed and drained, room temperature
4 tbs. unsalted butter, melted
3 eggs, whisked
1 cup half-and-half (full fat)
¾ cup diced, cooked ham
4 green onions, diced
3/4 cup shredded mild cheddar
¼ tsp. freshly ground black pepper
Preheat oven to 450. Toss the hash browns with the melted butter. Press into a 9-inch quiche or pie plate, forming a crust on the sides and bottom. Bake 20 to 25 minutes or until golden brown.
Meanwhile, whisk together remaining ingredients. Lower the oven to 350. Pour the egg mixture over the cooked hash brown crust; bake for 25 minutes or until set.