Quiche (Serves 6-8)
Cooks that shy away from pastry in quiche recipes will find this hash-brown
crust idea the perfect substitution. I like to use the refrigerated
hash brown potatoes found near the eggs in the grocery store. Filled
with ham and cheese, it’s guaranteed to please palates of all
3 cups refrigerated hash-brown potatoes
3 cups loose-pack frozen hash-brown potatoes, thawed
3 tablespoons butter or margarine, melted
1 cup diced or shredded cooked ham
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
4 drops hot pepper sauce
1/2 cup milk
1/4 teaspoon seasoned salt
1. If you are using frozen hash-brown potatoes, press hash
browns between paper towels to remove moisture.
2. Press hash browns onto bottom and up sides of a
9-inch pie plate to form a crust.
3. Drizzle melted butter over crust.
4. Bake crust in preheated 425 degree oven 20-25 minutes, until
lightly browned. Remove from oven.
5. Reduce oven temperature to 350 degrees.
6. Toss together the ham, Cheddar cheese, Monterey Jack cheese
and hot pepper sauce. Place in crust.
7. Beat the eggs, milk and seasoned salt together to form a smooth
mixture. Pour over ham and cheese.
8. Bake, uncovered, in the 350 degree oven 25-30 minutes or
until knife inserted near the center comes out clean.
9. Let stand for 10 minutes before serving, it time permits.