Potato-Crusted Quiche

• 3 cups ORE-IDA Shredded Hash Brown Potatoes, thawed
• 1/4 cup butter, melted
• 3 eggs
• 1/2 cup milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
• 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 20 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 30 min.
11. or until center is set and crust is golden brown.
12. Let stand 5 min.
13. before serving.

brown potatoes, butter, eggs, milk, s, shredded triple, green onions

Taken from www.kraftrecipes.com/recipes/potato-crusted-quiche-143300.aspx (may not work)