Shelly's Recipe

POTATO-CRUST CHICKEN QUICHE

Category: Quiche and Savory Tarts / Tartlettes

4 cups frozen shredded hash brown potatoes, thawed
3 tbsp butter, melted
1 cup shredded pepper Jack cheese
1 cup diced cooked chicken
4 eggs
1 cup half-and-half cream or milk
1/2 tsp salt

Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425 for 20-25 minutes or until lightly browned. Reduce heat to 350.

Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Variation: Substitute chicken for diced cooked ham and sliced mushrooms