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Cannabis-Infused Breakfast Quiche

Breakfast Quiche

This dish fuses all of your favorite breakfast spread items into one deliciously dank quiche—eggs, ham, cheese, potatoes, and of course, cannabis. The best part: heat up any leftovers (if you’ve got ‘em) for an equally hearty dinner.

Ingredients:

  • 2 (12-ounce) packages of frozen shredded potatoes
  • ⅓ cup of melted cannabutter
  • 1 cup of cooked diced ham
  • 1 cup of shredded Monterey Jack cheese
  • 2 eggs
  • ½ cup of heavy whipping cream

Directions:

  1. Preheat oven to 425 degrees F.
  2. Squeeze any excess water from frozen potatoes (cheesecloth works great if you’ve got it) and in a small bowl, mix with melted cannabutter. Spoon into an ungreased 10-inch pie plate, and press into the bottom and sides. Bake for 25 minutes.
  3. After removing the pan from the oven, evenly layer ham and cheese on top of the potatoes. In a small bowl, beat together eggs and cream, and pour this mixture over the ham and cheese.
  4. Bake for 30 minutes, and serve warm.
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