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    Potato-Crust Chicken Quiche

    Source of Recipe

    Taste of Home Magazine

    List of Ingredients

    • 1 pkg. (24 oz.) frozen shredded hash browns, thawed
    • 3 T. butter, melted
    • 1 c. shredded pepper Jack cheese
    • 1 c. diced cooked chicken
    • 4 eggs
    • 1 c. half & half cream or milk
    • t. salt


    1. Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9 inch pie plate; brush with butter. Bake at 425 for 20-25 minutes or until lightly browned. Reduce heat to 350.
    2. Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 25-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

    Final Comments

    Ham can be substituted for the chicken.




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