HASH BROWN QUICHE

3 cups frozen loose-packed hash browns, thawed

1/3 cup butter, melted

1 cup diced fully cooked ham

1 cup (4-oz) shredded cheddar cheese

1/4 cup diced red bell pepper

2 eggs

1/2 cup milk

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 425-degrees

Press hash browns between paper towel or remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with the butter. Bake at 425-degrees for 25 minutes.

Combine the ham, cheese and bell pepper; spoon over the crust.

In a small bowl, beat eggs, milk, salt and pepper together. Spoon over the ham mixture. Reduce oven temperature to 350-degrees. Bake for 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting to serve.

Yield: 6 servings

Note: Hashbrown crust may be made and baked the night before to save time in the morning. Cooked bulk sausage may be substituted for the ham, if desired.

file photo for reference