POTATO-CRUST CHICKEN QUICHE

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Potato-Crust Chicken Quiche image

Shredded hash browns form the golden crust in this comforting quiche shared by reader Halina D'Arienzo from Murells Inlet, South Carolina. "Sometimes I'll substitute diced cooked ham, flaked tuna or sliced mushrooms for the chicken in this favorite recipe of mine," she says.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

4 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1 cup shredded pepper Jack cheese
1 cup diced cooked chicken
4 large eggs
1 cup half-and-half cream or milk
1/2 teaspoon salt

Steps:

  • 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.

Nutrition Facts :

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