Virginia's Hash Brown Quiche Recipe

This recipe is just yummy! Virginia has brought it to our last several project days and has never had to take home anything but an empty pan. I promised the Blanketeers that I would post it (though I think Virginia has already emailed the recipe to everyone who wanted it) so here it is:

Virginia's Hash Brown Quiche

Ingredients:
1 24-oz. package frozen hash browns (or 2 12-oz. packages)
1/2 cup Hot Pepper cheese
3/4 cup Gouda cheese
3/4 cup Swiss cheese
1 cup cooked ham, diced
2 eggs
1/2 cup milk or cream
1/3 cup melted butter
1/4 teaspoon Seasoned salt

Directions:
1. Thaw hash browns. Squeeze excess moisture between paper towels.
2. Grease 9” pie pan. Press and shape hash browns in pan. Brush with butter. Bake at 425 degrees for 25 minutes.
3. Fill with layers of ham and cheese. Mix eggs, milk, and salt. Pour over pie mixture. Bake at 350 degrees for 40 minutes.

Notes:
I usually defrost the hash browns overnight. If the hash browns are still frozen, it is hard to mash them into shape in the pie pan. If you buy a 32-oz. bag of hash browns, be aware that you cannot just measure out 24-oz. – doesn’t work that way. Pour out the hash browns and split into 3 parts and use 2 parts.

A pastry brush really helps with the butter (but I have used a spoon to dribble it). The indentation should be noticeable, but will not be really deep. I use half and half for the milk/cream ingredient (because we usually have that on hand for Jim’s coffee).