Crispy Potato Quiche

1 32-oz. pkg frozen shredded hash browns, thawed

⅓ cup melted butter

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 cup cooked ham, diced

½ cup Half & Half

2 eggs

¼ teaspoon seasoned salt

¼ teaspoon black pepper

Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10-inch pie plate, forming a solid crust. Brush crust with melted butter, making certain to brush top edges. Bake at 425ºF for 25 minutes. Remove from oven. Sprinkle cheese and ham evenly over bottom of crust. Beat Half & Half with eggs, salt and pepper. Pour over cheese and ham. Bake uncovered at 350ºF for 30-40 minutes or until a knife inserted in the center comes out clean.

Yield: 6-8 servings.

Recipe adapted from Junior League of Denver