Chicken Quiche With Potato Crust

Ingredients

• 1 (24 ounce) package frozen hash brown potatoes, thawed
• 3 tablespoons butter or margarine, melted
• 4 ounces shredded monterey jack pepper cheese (1 cup)
• 1 cup diced cooked chicken
• 4 eggs
• 1 cup half-and-half cream or milk
• 1/2 teaspoon salt

Directions

1. 1

   Pat hash browns with paper towels to remove excess moisture.

2. 2

   Press into a well-greased 9-in pie plate; brush with butter.

3. 3

   Bake at 425 for 20-25 minutes or until lightly browned.

4. 4

   Reduce heat to 350.

5. 5

   Sprinkle cheese and chicken into the crust.

6. 6

   In a bowl, beat the eggs, cream and salt; pour over chicken.

7. 7

   Bake for 20-25 minutes or until a knife inserted in the center comes out clean.

8. 8

   Let stand for 5 minutes before cutting.