Crispy Potato Quiche
Nancy Harrison
24 oz package of shredded potatoes, thawed and extra liquid pressed out
2 oz melted butter
Press the potatoes into a 9-inch pie plate
Brush the surface with melted butter (don’t forget the upper edges
Bake at 425 for 25-35 minutes until starting to brown
¾ cup cubed smoked ham
8 oz each swiss and pepper jack cheese, shredded
½ cup half-and-half
½ tsp seasoned salt
2 eggs
Place the cubed ham on top of the baked potato crust, mound the cheese over the ham; beat the eggs, mix with cream and salt and pour over the top. Bake at 350 for 45-55 minutes, until middle is set. Let set on a cutting board or cooling rack for at least 10 minutes before cutting into wedges.
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