Hash brown quiche is a great dish to serve for breakfast. To save time in the morning, I sometimes make the hash brown crust and chop the ham, cheese and peppers the night before.

Ingredients 

3 cups frozen loose-pack shredded hash

browns, thawed

1/3 cup butter, melted

1 cup diced fully cooked ham

1 cup (4 ounces) shredded cheddar cheese

1/4 cup diced green pepper

2 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

Method 

Press hash browns between paper towel to remove excess moisture.

Press into the bottom and up the sides of an ungreased 9-in. pie plate.

Drizzle with butter. Bake at 425° for 25 minutes.

Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper.

Pour over all. Reduce heat to 350°; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yield: 6 servings.