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Potato-Crust Chicken Quiche




Source of Recipe


Halina D'Arienzo


List of Ingredients




1 package (24-oz.) frozen shredded hash browns potatoes, thawed
3 T. butter, melted
1 C. shredded pepper Jack cheese
1 C. diced cooked chicken
4 eggs
1 C. half-and-half cream ~or milk
1/2 tsp. salt


Recipe



Pat hash browns with paper towels to remove excess moisture. Press into well-greased 9-in. pie plate; brush with butter.

Bake at 425* for 20-25 minutes or until lightly brown. Reduce heat to 350*.

Sprinkle cheese and chicken into the crust. In a bowl beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.

6-8 servings.