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Hash Brown Quiche
From Stop and Smell the Rosemary
24 ounces frozen uncooked shredded hash browns, thawed
5⅓ Tablespoons unsalted butter, melted
2 large eggs, beaten
½ cup of half and half
½ teaspoon seasoned salt
1 cup of Jalapeño Jack cheese, shredded
1 cup of Swiss cheese, shredded
1 cup diced ham
Fresh parsley
Preheat oven to 425 degrees. Press hash browns into quiche pan. Blot with paper towel to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from oven. Reduce oven temperature to 350 degrees. Combine eggs, half and half and salt. Place cheeses and ham in hash brown shell. Pour egg mixture over top. Bake 40 to 50 minutes. Garnish with parsley.
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