Gently press the drained hash browns between paper towels
to dry them as best as possible. IN a 9 inch pie pan toss the
hash browns with the melted butter into the pan. Press them
into the bottom and up the sides to form the crust. Bake 20-
25 minutes until golden brown and starting to crisp.
Meanwhile in a large mixing bowl combine the remaining
ingredients. When the hash brown crust is ready pour egg
mixture over it and return to oven. Lower the oven temp to
350 and bake about 30 minutes until quiche is golden brown
on top and puffed.
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