Betty demonstrates how to make a Crustless Potato Quiche for Easter. This is a hearty potato/egg casserole that can be used to replace a traditional potato dish.
|Frozen hash browns||12 Ounce , thawed|
|Shredded swiss cheese||4 Ounce|
|Green onion||1 Large , chop|
|Small curd cottage cheese||1/2 Cup (8 tbs)|
|Ground black pepper||1/4 Teaspoon|
|Hot sauce||1 Dash|
|Bacon slices||6 (cooked until crisp and then crumbled)|
|Cooking oil spray||2 Dash|
In a large bowl, combine first 8 ingredients. Stir well.
Pour mixture into a deep-dish pie plate that has been sprayed with cooking oil spray. Sprinkle with paprika.
Bake at 350 degrees (F) for 25 minutes, or until set in the center. (You may test the center by inserting a knife. If it comes out clean, the quiche is set.)
Sprinkle crumbled bacon evenly over top.
Bake an additional 5 minutes. Remove from oven and let stand for 5 minutes before serving.