Hashbrown Quiche

This is one of our favorite breakfast recipes. It is great for brunches and showers and holidays. Everyone who tries it, loves it! Its a Paula Dean recipe.

Hash Brown Quiche
* 3 cups, shredded frozen hash browns, thawed and drained
* 4 tablespoons (1/2 stick) butter, melted
* 3 large eggs, beaten
* 1 cup half-and-half- (I use the fat free half and half)
* 3/4 cup diced cooked ham
* 1/2 cup diced green onions
* 1 cup shredded Cheddar
* Salt and freshly ground black pepper

Directions: Preheat oven to 450 degrees F.Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Note: When I prepare this for a party, or for larger crowds, I double the recipe and put it in a 9x13 pan. I find it is easier to serve that way.

YUMMY!