Bowden Life 101: Weekend Update

Dylan and I had a great weekend! I could have used one more day though! We checked off items on our household to do list, met a fun new couple and hung out with them at Salt and Pastis on Saturday night, and then last night, we had our monthly girl's Supper Club at Park Tavern. Great evening with music, food, girl talk and lots of laughter, and a fantastic view of the park.

Saturday morning, prior to Dylan slaving away in the yard, I wanted to make something substantial for breakfast so he was fueled up enough to push the lawn mower around our large yard in the sweltering heat. {Hmmm, have I mentioned I'm ready for Fall yet?!? Geez!} See below for the details. This recipe is from Paula Dean. I usually don't make her dishes because prior to her Type 2 admission, they were all so super heavy and fatty. This one is pretty typical for a breakast quiche so I went for it. Very very yummy! I actually did not make any substitions or tweak it in any real way!

Hash Brown Quiche
{recipe also found here}

Ingredients:

3 cups, shredded frozen hash browns, thawed and drained

4 tablespoons (1/2 stick) butter, melted

3 large eggs, beaten

1 cup half-and-half

3/4 cup diced cooked ham

1/2 cup diced green onions

1 cup shredded Cheddar

Salt and freshly ground black pepper

Tip: Make sure to drain the thawed out hash browns as much as humanly possible! Makes a difference in the cook time and the texture of the crust. I used one of my flour sack towels with an additional paper towel on top to squeeze all the moisture out.

Next, add the melted butter to the hash browns and toss in a pie dish or just any type of round baking pyrex. Then press the hashbrowns evenly on the bottom of the dish and then up around the sides to form a bed which will house the rest of the ingredients. This is the crust of your dish. Bake at 450 degrees {it took ours 30 mins}.

While the crust bakes, add the rest of the ingredients into a bowl. Wisk the eggs together first, then add the rest.

Pop into the dish when your crust is ready then back into the oven for 30-45 mins. We went closer to 45.

Once your quiche is ready to plate, slice a triangle piece out and dollop some sour cream or greek yogurt and extra diced green onion for an extra pop of color and flavor! This quiche is great to refrigerate and reheat the next morning as well. Bon Appetit!!

With our leftover eggs, we scrambled them up and put them on top of some rye bread with low fat cream cheese and chives{a Saturday morning staple for us}. Even though we had the quiche, since Dylan specifically requested this I made it too! : ) He's so spoiled!