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)

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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