Name: Ham (Or Whatever) Hashbrown Quiche
Ingredients: 3 c Shredded hashbrowns; thawed, placed in paper towel, and squeezed until just damp, up to 4; 1/3 c Melted butter; (I used margarine, could use even less); 1 c Diced ham; (could use bacon, mushrooms, combo of things, etc.); 1 c Cheddar cheese; (I used Sargento 6 cheese shredded blend, used more); 3 Eggs; (probably could use egg substitute); 1/2 c Half-and-half; (I used 2 % milk); Salt and pepper to taste; (I didn't use salt - ham was salty enough)

When thou prayest before others, observe on what thou bestowest thy chief care and zeal, whether in the externals or internals of prayer, that which is exposed to the eye and ear of men, or that which should be prepared for the eye and ear of God; the devout posture of thy body, or the inward devotion of thy soul; the pomp of thy words or the power of thy faith; the agitation of thy bodily spirits in the vehemency of thy voice, or the fervency of thy spirit in heartbreaking affections. These inward workings of the soul in prayer, are the very soul of prayer.

William Gurnall

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

3	c	Shredded hashbrowns; thawed, placed in paper towel, and squeezed until just damp, up to 4
1/3	c	Melted butter; (I used margarine, could use even less)
1	c	Diced ham; (could use bacon, mushrooms, combo of things, etc.)
1	c	Cheddar cheese; (I used Sargento 6 cheese shredded blend, used more)
3		Eggs; (probably could use egg substitute)
1/2	c	Half-and-half; (I used 2 % milk)
		Salt and pepper to taste; (I didn't use salt – ham was salty enough)

INSTRUCTIONS

Source:OAMC list
Press hash browns into 9" pie plate or quiche pan forming a crust. Drizzle
with butter. Bake at 425 for 30 minutes or until brown. Combine ham and
cheese(or bacon, etc.) Place in crust. Blend eggs, the 1/2 and 1/2(or
milk), and seasoning. Pour on top. Decrease oven to 350 and bake 25-30
minutes. Let stand 5 minutes before serving. Note: This is potentially
freezeable but I haven't tried it as it was easy enough to make quickly.
Posted to TNT Recipes Digest by NavyDoc <NavyDoc@aol.com> on Apr 13, 1998

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