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When I was in junior high, I was a dedicated Taste of Home reader.
That’s a lot cooler than it sounds, I swear. :)
Although I may not have been the publication’s target audience, I got hooked when I started leafing through my mom’s copies, and I began to start trying out different recipes and dreaming up new ones. For a while as a teenager, I made dinner for my family once a week using recipes from Taste of Home, Quick Cooking and other related magazines that my mom subscribed to. Those 14-year-old kitchen experiments (and often, failures) are what really cemented my love for cooking and baking.
Although Kirsten’s Cook Book did spark the flame in second grade. American Girl, I owe you.
This quiche is one of the recipes that got on regular rotation in my junior high days and has stayed that way into adulthood.
It’s a little different than your average quiche, because it’s got a kick to it. If you’re not a Pepper Jack fan, this recipe is probably not for you, because the spicy cheese is the sole reason this quiche is so flavorful.
I usually can’t find pre-shredded Pepper Jack cheese in my local grocery store, so if you are unable to find it in your area like me, just buy it in block form and grate it yourself. It just takes a few minutes and is worth the extra effort!
The same goes for Swiss cheese, although that’s one flavor I never have trouble finding. Use whatever is available to you; just make sure not to make any substitutes for the Pepper Jack!
The baked quiche has a crispy, buttery hash brown crust and a fluffy egg filling with pockets of creamy cheese throughout.
The original recipe calls for one cup of cooked, diced ham. (Easter leftovers, anyone?) Ham makes a great addition, but I tend to use whatever I have at the moment. Bacon pairs well with this quiche, and so does smoked turkey. Use your favorite!
Thanks to skim milk and a hash brown crust instead of a floury pie-type crust, this dish is a bit healthier and you can serve it for breakfast, lunch, or dinner!
- 2 cups frozen shredded hash browns, thawed
- 3 Tbsp. butter, melted
- 1 cup (4 oz.) shredded Pepper Jack cheese
- 1 cup (4 oz.) shredded Swiss cheese
- 1 cup cooked, diced ham (or bacon, or smoked turkey)
- 4 eggs
- 1/2 cup skim milk
- 1/4 tsp. seasoned salt (such as Lawry's)
- Preheat oven to 425 degrees. Spray a 9-inch pie plate with nonstick cooking spray.
- Place thawed hash browns between two paper towels and pat down to remove any moisture. Press into prepared pie pan and drizzle with butter.
- Bake for 20-25 minutes or until edges start to brown.
- Meanwhile, combine cheeses and ham or meat of choice. Sprinkle over baked crust.
- In a small bowl, beat eggs with milk and seasoned salt. Pour over meat and cheese mixture.
- Reduce oven temperature to 350 degrees and bake quiche for 20-25 minutes or until it becomes firm and the eggs are cooked through.
- Cool for five minutes and slice into six wedges.
If you can't find shredded Pepper Jack cheese, just buy a block and grate it yourself. It's worth it for the added spice!