I just made this for the first time last week. I love the hash brown crust, but would sub my regular quiche ingredients next time: Hash Brown Quiche 3c frozen hash browns (Southern Style) 1 small onion, diced 1/3 c butter, melted 1 cooked ham steak, diced 8oz swiss cheese, grated 8oz muenster cheese, grated 2-1/4c milk or cream 6 eggs Salt to taste Preheat oven to 425F. Mix together hash browns and onion Press into 9x13 pan . Drizzle with melted butter. Bake 25-35 minutes until golden Reduce oven temperature to 325F. Toss together ham and cheeses, place into hot crust. Mix milk, eggs and salt and pour into crust. Bake uncovered for 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

Thanks to all for your helpful advice. The shower was a wonderful success. I did make quiche - 6 of them ---2 each of spinach/feta, artichoke/swiss and bacon/cheddar. To my surprise, the bacon/cheddar was the first to go, followed by artichoke, then spinach. I thought it would have been the other way around. Anyway, I had way more than enough and after most of the people left, some were going back for "seconds". Even the guys who came over later enjoyed it. My sister made five different breads, I had a fruit tray and roasted potatoes with green, red and yellow peppers and sliced ham. For dessert we had a large assortment of finger pastries!! It was all wonderful. For the quiche ---- I ended up using Pillsbury as I knew I would be in a time crunch. It unrolls so nicely and is quite thin. I pre-baked the crusts late on Saturday night. I covered them with foil, put in weights, baked them for 10 minutes at 375, then uncovered them, brushed on an egg white/dijon wash and baked for another 5 minutes. I prepped all of the fillings on Saturday. Sunday morning, I beat the eggs, half&half, added the fillings and baked. It was so easy. By noon they were cooled, but just slightly warm ---- thought I would share my success. Thanks again for all of the insight.

Lars, I have made this casserole and can vouch that it is, to use a much overused word, fabulous. Not only is it good but one of the nice things it can be made ahead and no crust required. I tried to copy the picture with no success. I did not change anything about the recipe although I was tempted to add the green chilies. When I make it again I might just add them. Hard to improve on excellent, though! Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole) Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire. Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike. Lydia's Baked Eggs & Cheese Casserole A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut �5 large eggs �1/2 cup milk �1 teaspoon granulated sugar �8 ounces (2 cups) Monterey Jack or Muenster cheese �2 ounces cream cheese, cubed �8 ounces small curd, low-fat cottage cheese �2 tablespoons unsalted butter, cut into small cubes �1/4 cup all-purpose flour �1/2 teaspoon baking powder �pinch of fresh chives �salt and fresh-ground black pepper to taste �optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F. In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean). Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Yield: serves 6-8

This is recipe I have used and it's really good Farmers Casserole 3 cups frozen shredded hash browns 3/4 cup shredded Monterey Jack cheese 1 cup diced cooked ham 1/4 cup chopped green onions 4 eggs 1 can (12 oz) evaporated milk 1/4 tsp pepper 1/8 tsp salt Directions Place potatoes in an 8 in square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Let set before baking about 30 minutes. Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.