Ham, Cheese And Potato Quiche

• 24 oz. frozen shredded hash browns
• 1/2 c. margarine, melted
• 1 c. shredded Swiss cheese
• 1 c. shredded Cheddar cheese
• 1 c. diced ham
• 1/2 c. cream
• 3 eggs
• 1/4 tsp. seasoned salt
• 1 lb. broad noodles, cooked
• 1 pt. sour cream
• 1 pt. cottage cheese
• 1 c. sugar
• 1 stick (1/4 c.) margarine/butter
• 1/2 tsp. lemon extract
• butter for the dish
• 1 tsp. vanilla
• 1/2 c. golden currants
• 4 eggs, beaten
• 1 c. brown sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. almond extract

1. After cooking the noodles, butter a casserole dish.
2. Combine all ingredients well.
3. Cover with plastic wrap and let melt overnight in the refrigerator.
4. Bake at 350u0b0 for 1 hour or until a knife inserted comes out clean.

browns, margarine, swiss cheese, cheddar cheese, ham, cream, eggs, salt, broad noodles, sour cream, cottage cheese, sugar, margarine, lemon extract, butter, vanilla, golden currants, eggs, brown sugar, cinnamon, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878600 (may not work)