Paula Deen quiche

I made this for breakfast this morning. I used deli ham and cheddar cheese. It was really good. I did use about 3/4 cup extra of the hashbrowns, based on reader comments. It also took longer to brown the crust. If my broiler worked, I would have browned it for a few minutes that way after baking. I used 1/2 cup of skim milk and 1/2 cup evaporated milk. I used regular onions. I think I want to do one with bacon next time!


Ingredients
nocoupons
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 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 the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.