Hash Brown Quiche
1 frozen shredded hash brown potatoes, 24 oz. pkg
1/3 cup butter, melted
1 cup Jalapeno pepper Monterey Jack cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup ham, diced
1/2 cup milk
1/4 teaspoon seasoned salt
Press hash browns into greased quiche dish to form crust. Brush
with melted butter. Bake 25 minutes at 425F. Reduce oven to 350F.
Fill crust with cheeses and ham. Zap together milk, eggs and
seasoned salt. Pour into crust and bake 30-40 minutes more, or
until clean knife test.