Potato-Crusted Quiche

• 3 cups frozen hash browns, thawed
• 1/4 cup non-hydrogenated margarine, melted
• 3 eggs
• 1/2 cup 1% milk
• 1/2 cup light sour cream
• 1-1/2 cups Cracker Barrel Shredded Light Double Cheddar Cheese
• 4 green onions, sliced

1. Heat oven to 375 degrees F.
2. Pat hash browns dry with paper towels; place in bowl.
3. Add butter; mix lightly.
4. Press onto bottom and up side of 9-inch pie plate.
5. Bake 30 to 35 min.
6. or until golden brown.
7. Meanwhile, whisk eggs and milk in medium bowl until blended.
8. Stir in sour cream, then cheese and onions.
9. Reduce oven temperature to 350 degrees F. Pour filling into crust.
10. Bake 40 to 45 min.
11. or until centre is set and crust is golden brown.
12. Let stand 5 min.
13. before serving.

frozen hash browns, nonhydrogenated margarine, eggs, milk, light sour cream, cheddar cheese, green onions

Taken from www.kraftrecipes.com/recipes/potato-crusted-quiche-143953.aspx (may not work)