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Date Posted: 21:04:41 10/22/02 Tue
Author: S
Subject: CRISPY POTATO QUICHE

1 pkg.(24 oz.)shredded hash browns,thawed
1/3 cup melted butter
1 cup shredded hot pepper cheese(Monterey Jack with or without
jalapenos)
1 cup shredded colby or cheddar cheese
1 can(4 oz.)chopped green chilies
1 cup diced cooked ham,optional
1/2 cup half-and-half
2 large eggs
1/4 teaspoon seasoned salt

Press thawed hash browns between paper towels to remove moisture.Fit
hash browns into greased 10-inch pie plate,forming a solid crust.
Brush crust with melted butter making certain to brush top edges.
Bake at 425 degrees for 25 minutes.Remove from oven. Sprinkle
cheeses,chiles and ham(if using)evenly over bottom of crust.Beat
half-and-half with eggs and seasoned salt.Pour over cheeses and ham
(add more half-and-half and eggs if needed to fill pan). Bake
uncovered at 350 degrees for 30 to 40 minutes or until knife inserted
in center comes out clean.Allow 5 or 10 minutes cooling time so it
will set up.

Note:The crust can be made ahead,baked and frozen.Thaw and use as
described above.

MAKES 6 SERVINGS.

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