Hash Brown Quiche
Servings: 6

3 cups frozen loose-pack shredded hash browns -- thawed
1/3 cup butter or margarine -- melted
1 cup diced fully-cooked ham
1 cup shredded Cheddar cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Press hash browns between paper towel to remove excess moisture.

Press into the bottom and up the sides of an ungreased 9-inch pie plate and drizzle with butter. Bake at 425 F. for 25 minutes.

Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 F. and bake for 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.