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Potato Crust Quiche Recipe

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

Contributor:  
Contributor:  
Nancy Egner Denu
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups frozen shredded hash brown potatoes; thawed.
3 Tbls butter or margarine, melted
1 cup diced cooked ham or chicken
4 eggs
1 cup half and half cream or milk
1/2 tsp salt

Directions:
Directions:
Pat hash browns with paper towels to remove excess moisture. Press into a well greased 9 inch pie plate, brush with butter. Bake at 425 for 20-25 minutes or until lightly browned. Reduce heat to 350. Sprinkle cheese and ham or chicken into crust. In a mixing bowl, beat eggs, cream and salt; pour over meat. Bake 20-25 minutes or until a knife comes out clean. Let stand for 5 minutes before cutting.

 

 

 

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