Hash Brown Quiche

3 c. frozen loose-pack shredded hash browns, thawed
1/3 c. butter or margarine, melted
1 c. diced, cooked ham
1 c. shredded Cheddar cheese
1/4 c. green pepper
2 eggs
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper

Press the hash browns between paper towels to remove excess moisture. Press into the bottom and sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425° for 25 minutes. Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°, bake for 25 to 30 minutes, or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.

Michelle Larson