Hash Brown Quiche

• 1 (16 oz.) pkg. frozen shredded hash brown potatoes, thawed
• 1/3 c. melted butter
• 1 c. (4 oz.) shredded hot pepper cheese*
• 1 c. (4 oz.) shredded Swiss or Gouda cheese
• 1 c. (6 oz.) diced cooked ham
• 1/2 c. cream or milk
• 2 eggs
• 1/4 tsp. seasoned salt

1. Grease a 9-inch pie plate with solid shortening or butter. Press thawed hash browns between paper toweling to remove excess moisture.
2. Fit hash browns into pie plate, cutting and trimming to make a solid crust.
3. Brush hash brown crust with melted butter; be sure to brush top edges, too.
4. Bake at 425u0b0 for 25 minutes. Remove from oven; fill with layers of cheese and ham.
5. Beat cream with eggs and seasoned salt; pour over cheese and ham.
6. Return to oven.
7. Reduce heat; bake at 350u0b0 for about 30 to 40 minutes, or until knife inserted near edge comes out clean.

brown potatoes, butter, pepper, gouda cheese, ham, cream, eggs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595773 (may not work)