QUICHE IN HASH BROWN CRUST

Made with ham and cheese Kathy Virgin

5 cups hash browns, frozen, thawed and squeezed dry

2 tablespoons melted butter

3/4 teaspoon salt, divided

1/2 cup parmesan cheese, grated

6 large eggs

2 3/4 cups half and half

1/2 teaspoon pepper, scant

1 1/2 cups Swiss cheese, grated

6 ounces ham, chopped or 12 slices bacon, crisp & crumbled

Preheat oven to 425. Generously butter 9 X 13 Pyrex pan and set aside.

In a medium bowl, combine potatoes, butter and half of the salt. Add Parmesan cheese

and toss to combine. Press mixture into prepared pan evenly coating bottom and sides.

Bake until potatoes are set and golden brown, 22-25 minutes.

Remove from oven and let cool on rack. Reduce temperature to 350.

In a bowl, beat eggs. Add half and half, remaining salt, pepper and whisk to combine.

Add the Swiss Cheese and ham. Stir and pour into the potato crust.

Bake until the center of the custard is set. and golden brown, about 45-50 minutes.

Let cool for 20 minutes before serving. Cut into squares.