3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half (or whole milk)
3/4 cup stir-ins, such as ham, spinach, mushrooms, or any combination
1/2 c. shredded cheddar cheese
1/2 c. mozzarella (or any combination of cheese you like)
Pinch of salt and freshly ground black pepper
Preheat oven to 450 degrees
Gently press the drained hash browns between paper towels to dry them as best as possible.
In a 9-inch pie plate, toss the hash browns with the melted butter in the plate.
Press the hash brown mixture into the bottom and up the sides to form a crust.
Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a medium mixing bowl, combine the remaining ingredients.
When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees.
Bake for about 25-30 minute, until the quiche is light golden brown on top and puffed.
Remove from oven and let set for 10 minutes before serving.
Adapted from Paula Deen
