Shelly's Recipe

* HASHBROWN QUICHE * - Paula Dean

Category: Quiche and Savory Tarts / Tartlettes

3 cups, shredded frozen hash browns, thawed and drained
4 tbsp butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 to 1 cup diced cooked ham (I mixed with some Andouille Sausage)
1/2 cup diced green onions and red bell pepper
1 cup shredded Cheddar
Salt and freshly ground black pepper

Preheat oven to 450. Gently press the drained hash browns between paper towels to dry them as best as possible.

In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven. Lower the oven temperature to 350 and bake for about 30 minutes until the quiche is light golden brown on top and puffed.