Recipe: Hash Brown Quiches (2)

Hash Brown Quiche

3/4 of a 24 oz. pkg. frozen shredded hash brown
potatoes
3/4 c. shredded hot pepper cheese
1 c. shredded Gouda cheese
1 c. shredded Swiss cheese
1 1/2 to 2 c. cooked ham, diced
2 eggs
1/2 c. milk or cream
1/3 c. melted butter
1/4 tsp. seasoned salt

Thaw shredded hash brown potatoes. Squeeze excess
moisture between paper towels. Grease quiche dish. Press and shape hash brown potatoes in dish. Brush with melted butter. Bake at 425 degrees for 25 minutes. Fill quiche dish with layers of diced ham and the 3 different cheeses. Mix eggs, milk and salt; pour over mixture. Bake at 350 degrees for 40 minutes.

Easy Hamburger Hash Brown Quiche

1 lb. pkg. frozen hash browns, thawed
1/2 c. melted butter
1/2 lb. ground beef
1/3 c. chopped onion
1/2 c. milk
2 eggs, beaten
1 Tbsp. cornstarch
1/2 lb. Velveeta cheese, cubed
salt and pepper to taste
1 tsp. Worcestershire sauce

Press potatoes into a greased 9 inch pie plate or quiche pan; brush with melted butter. Bake 10 minutes while preparing meat filling. Brown meat and onion; drain. Combine milk, eggs and cornstarch. Stir into meat. Add cheese and season with salt and pepper and Worcestershire sauce. Pour into hash brown crust and bake at 350 degrees for 30 to 35 minutes.

Hash Brown Quiche

2 pkg. (24 oz.) shredded hash browns, thawed
2/3 c. melted butter
3 c. shredded Cheddar cheese
3 c. Swiss or Monterey Jack
cheese
3 c. diced ham
1 1/2 c. milk
6 eggs
3/4 tsp. seasoned salt

Butter in a 9 x 13-inch pan. Press thawed hash browns between paper towels to remove excess moisture. Fit hash browns into pan, cutting and trimming to make a solid crust. Brush hash browns with melted butter. Be sure to brush top edges too. Bake at 425 degrees for 25 minutes or until crust is light brown. Let cool. Fill with layers of cheese and ham. Beat eggs with milk and salt; pour over ham and cheese. Return to oven and bake at 350 degrees about 1 hour or until knife inserted near edge comes out clean. Serves 8 to 12.