"The belly rules the mind."--Spanish Proverb

Crispy Potato Quiche Recipe

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This recipe for Crispy Potato Quiche, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Litchfield Medical Clinic Cookbook - Ann Leitch
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
24 oz. frozen shredded hash browns (thawed and pressed with paper towels to remove moisture)
1/3 c. melted butter
1 c. shredded Mexican Velveeta cheese
1 c. shredded Swiss cheese
1 c. diced, cooked ham
1/2 c. half and half
2 eggs
1/4 tsp. seasoned salt

Directions:
Directions:
Press hash browns into greased 10 in. pie plate, forming crust. Brush with melted butter, making certain to brush top edges. Bake at 425 for 25 min. Remove from oven and sprinkle cheeses and ham over crust. Beat eggs and salt and cream together and pour over. Bake uncovered at 350 for 30-35 min.

 

 

 

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