Makes 6 servings

This recipe can be made in two ways:

(1) using cubed, leftover baked potatoes or

(2) using pre-frozen shredded hash browns. 

We prefer the leftover baked potato. The baking process (probably the skins) give the quiche a really nice flavor. Be sure to peel the potato before cubing.

Ingredients:

1 24 oz. package frozen shredded hash browns, thawed or 2-3 medium to large baked potatoes, skinned and cubed small. Leftover potatoes are best.
1/3 cup butter, organic, melted
1 cup hot pepper cheese, shredded
1 cup Swiss cheese, shredded
1 cup cooked chicken, turkey or beef, diced small
½ cup half and half (milk may be used...especially goat milk!)
3 eggs
½ tsp. salt

How to:

1. Press thawed hash browns between paper towels to remove moisture. If using baked potatoes, skip this part.
2. Fit potatoes into a greased 10-inch deep-dish pie plate, forming a solid crust.
3. Brush crust with melted butter, making certain to brush top edges.
4. Bake crust at 425 degrees for 25 minutes. Remove from oven.
5. Sprinkle cheeses with chopped meat or poultry evenly over bottom of crust.
6. Beat half and half with eggs and salt.
7. Pour on egg/cream mixture.
8. Bake uncovered at 350 degrees for 30-40 minutes or until knife inserted in center comes out clean.