everyone loves the unusual blend of cream and crunch in the Hash Brown
Quiche. It's a perfect main dish at the breakfast table.
1-20 oz. package refrigerated or frozen shredded hash browns
1/3 cup melted butter
4 cups shredded mild cheddar cheese
6 cups milk
12 eggs
Cayenne pepper and garlic salt
Preheat oven to 425 degrees. Use 6 per "Texas-size" muffin pan; grease
well. Press hash browns into muffin cups to form crusts. Brush or drizzle
with melted butter. Bake 25 - 30 minutes. Reduce oven temperature to
350 degrees. Fill crust with cheese.
Whisk together milk, eggs, pepper and salt. Pour into muffin cups and
bake 30 - 40 minutes or until toothpick inserted into center comes out
clean. Makes 12 servings.
Allow to cool before removing from pan.
