Potato-Crust Chicken Quiche

By mirelsonp

Yield 6-8 servings

Ingredients

• 4 cups frozen shredded hash brown potatoes, thawed
• 3 Tbsp butter, melted
• 1 cup (4 oz) shredded pepper jack cheese
• 1 cup diced cooked chicken
• 4 eggs
• 1 cup half-and half cream or milk
• 1/2 tsp salt

Preparation

Step 1

Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-inch pie plate; brush with butter. Bake at 425 degrees for 20-25 minutes or until lightly browned. Reduce heat to 350 degrees.

Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes beore cutting.