Prosciutto and Cheddar Quiche

I prefer this hash brown crusted quiche over all the others I have tried. I do not add any salt to the recipe because both the cheddar cheese and the prosciutto are already very salty.

Prosciutto and Cheddar Quiche

1/3 of a 30 ounce bag of country style hash browns (found in the freezer section): thawed to room temperature
2 tablespoons melted butter
freshly ground black pepper
3 green onions -- white and green parts -- chopped
4 ounces sharp cheddar, diced or shredded
5-6 ounces diced prosciutto or pancetta
8 eggs
1/2 cup cream or half-and-half
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)

Preheat oven to 425 degrees.

Lightly spray an 8x10-inch glass pan with nonstick spray. Lightly press hash browns evenly along the bottom. Sprinkle with black pepper, drizzle with butter. Bake for 25-30 minutes until potatoes appear slightly golden. Remove pan from the oven and reduce the oven temperature to 350 degrees.

Sprinkle green onions, cheddar and prosciutto (or pancetta) evenly on top of the cooked hash brown crust.

In a medium bowl, combine eggs, cream/half-and-half, black pepper and cayenne. Use a whisk or electric beater to thoroughly blend the egg mixture, then pour over the top of the prosciutto and cheese base.

Bake for 30 minutes at 350 degrees. Top will be set and not runny; slightly golden in color.