Hash-Brown QuicheFrom EMORY CREEK VICTORIAN BED & BREAKFAST
3 cups loose-pack, frozen hash-brown potatoes, thawed
1/3 cup butter, melted
4 oz. hot pepper cheese, shredded
6 oz. diced cooked ham (about 1 cup)
4 oz. gouda or Swiss cheese, shredded (1 cup)
1/2 cup light cream
1/4 teapoon seasoned salt
1. Press hash browns between paper towels to remove moisture. Press hash browns into bottom and up sides of a 9-inch pie plate to form a crust.
2. Drizzle melted butter over crust. Bake in a 425 degree oven for 25 minutes. Remove from oven. Reduce oven temp. to 350 degrees.
3. Toss together the ham and cheese, and place in crust. Beat the cream with the eggs and seasoned salt. Pour over ham and cheese.
4. Bake, uncovered, in the 350 degree oven for 25 to 30 minutes or till a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 6 servings.