HerbCo Hints

Preserve Subtle Flavors

When adding fresh herbs to a cooked preparation, add at the end of the recipe to preserve their subtle flavors.

Chive and Potato Quiche

  • 1 24 oz. pkg. frozen shredded hash browns
  • ⅓ cup melted butter
  • 1 cup mozzarella cheese, shredded
  • 1 cup Swiss cheese, shredded
  • 1 cup cooked ham, diced
  • ½ cup half & half
  • 1 cup HerbCo fresh chives
  • 2 eggs
  • Salt and pepper taste


1. Thaw hash browns and remove moisture by pressing between paper towels. Preheat oven to 425 degrees. Coat nine inch pie pan with cooking spray. Press hash browns into pan, forming a crust. Brush with melted butter and bake for 25 minutes.

2. Remove crust from oven; reduce heat to 350 degrees, and sprinkle chives, cheese and ham into shell.

3. Mix eggs, half & half, salt and pepper, and pour evenly into shell.

4. Bake at 350 degrees for about 35 minutes, or until a fork inserted into quiche comes out clean.

Serves 4