Hash Brown Quiche

Name: Hash Brown Quiche
Ingredients: 3 c. loose packed frozen hash brown potatoes, thawed; 3 Tbsp. margarine or butter, melted; 1 c. diced or shredded cooked ham; 1 c. (4 oz.) shredded sharp Cheddar cheese; 1 c. (4 oz.) shredded Monterey Jack cheese; 4 drops hot pepper sauce; 2 eggs; 1/2 c. milk; 1/4 tsp. seasoned salt

9 ingredients

11 steps

Ingredients

3 c. loose packed frozen hash brown potatoes, thawed
3 Tbsp. margarine or butter, melted
1 c. diced or shredded cooked ham
1 c. (4 oz.) shredded sharp Cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
4 drops hot pepper sauce
2 eggs
1/2 c. milk
1/4 tsp. seasoned salt

Directions

1

Press hash brown potatoes 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 margarine over crust. Bake crust in preheated 425° oven for 20 to 25 minutes until lightly browned.
4

Remove from oven.
5

Reduce oven temperature to 350°.
6

Toss together the ham; cheeses and hot pepper sauce.
7

Place in crust.
8

Beat the eggs, milk and seasoned salt together to form a smooth mixture.
9

Pour over ham and cheese.
10

Bake uncovered in 350° oven for 25 to 30 minutes until knife comes out clean.
11

Let stand for 10 minutes.