Chicken Quiche With Potato Crust - cooking recipe

Ingredients

1 (24 ounce) package frozen hash brown potatoes, thawed
3 tablespoons butter or 3 tablespoons margarine, melted
4 ounces shredded monterey jack pepper cheese (1 cup)
1 cup diced cooked chicken
4 eggs
1 cup half-and-half cream or 1 cup milk
1/2 teaspoon salt

Preparation

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