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This recipe for HASH BROWN QUICHE, by , is from The Denney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, June 24, 2009


3 Cups frozen loose-packed shredded hash browns, thawed
1/3 Cup Butter, melted
1 Cup diced fully cooked ham
1 Cup (4 OZ) shredded cheddar cheese
Cup diced green pepper
2 eggs
Cup, milk
Teaspoon salt
Teaspoon pepper

Press hash browns between paper towels to remove excess moisture. Press into the bottom and up; the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425 degrees fir 25 minutes. Combine the ham, cheese and green pepper: spoon over the crust.
In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees: bake for 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand 10 minutes before cutting.
** I chopped about 1/3 cup onion, and sprinkled on top of hash browns as they were cooking.




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