sketch of Bob above the Hash Brown Quiche recipe.

(Emory Creek B & B, Branson, MO.)

3 c. loose pack, frozen hash browns, thawed
1/3 c. 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 c. light cream
2 eggs
1/4 t. seasoned salt

1.) Press hash browns between paper towels to remove excess moisture. Press into the bottom and up the sides of an ungreased (9 inch) pie plate.
2.) Drizzle the melted butter over crust. Bake in a 425° oven for 25 minutes. Remove from oven. Reduce heat to 350°.
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, quiche uncovered, in 350° 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)

Hash Brown Quiche recipe is published in our June, 2000 Menu Minder.