COUNTRY QUICHE WITH HASH BROWN CRUST

FOR THE CRUST:
1 1/2 cups shredded Russet potatoes
1/4 cup onions, minced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1 egg, beaten
2 tsp. parsley, chopped
Salt and pepper to taste
2 tsp. mozzarella cheese, shredded
FOR THE FILLING:
1/4 cup onions, chopped
1 1/2 cups chicken breast, cooked and diced
1 cup half & half
4 eggs
1 tsp. Dijon mustard
1 tsp. nutmeg, ground
Salt and pepper to taste
1 cup Swiss cheese, shredded
6 tomatoes, sliced

Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray or oil.

TO PREPARE THE CRUST:
Mix all crust ingredients together except mozzarella. Press evenly into pan and up sides.

Bake shell in preheated 375 degrees F oven 10 to 12 minutes. If edges start to brown, cover with foil. Pull shell from oven. While hot, sprinkle and spread mozzarella evenly on crust.

Place back in oven just until cheese melts (about 2 minutes). Run a small knife around the edges of the crust to loosen.

TO PREPARE THE QUICHE:
Sprinkle onions over shell. Add cooked chicken.

Mix half & half, eggs, mustard, nutmeg, and salt and pepper, together and blend well. Pour mixture into pie crust. Top with Swiss cheese.

Bake in a preheated 375 degree F oven 25-30 minutes until toothpick inserted into middle of pie comes out clean. About 5 minutes before pie is done, place tomato slices evenly on top; continue baking until done.

Cool pie slightly and cut into eighths. Top with sour cream, hollandaise or cheese sauce, if desired.

Makes one 9 inch quiche (eight wedges)
Source: Idaho Potato Commission