Hash Brown Quiche


3 c. frozen loose-pack shredded hash browns, thawed
1/3 c. butter or marg., melted
1 c. diced fully cooked ham
1 c. (4 oz.) shredded cheddar cheese
1/4 c. diced green pepper
2 eggs
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper

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 degrees for 25 minutes. Combine the ham, cheese and green pepper; spoon over the crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees; bake for 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yield 6 servings.