CHEF JEFF — ONE BYTE AT A TIME: Crispy Potato Quiche

Tasty breakfast dishes can make the holidays more festive.

Crispy Potato Quiche

1 24-ounce package shredded hash browns, thawed

1/3 cup butter, melted

1 cup hot pepper cheese, shredded

1 cup Swiss cheese. shredded

1 cup cooked ham, diced

½ cup half-and-half

2 large eggs

¼ teaspoon seasoned salt

Preheat oven to 425 degrees. Grease 9-inch pie plate. Press the hash browns into the pie dish, forming a solid crust. Brush the crust with the melted butter, especially the top edges. Bake for 25 minutes or until golden. Remove and reduce oven temperature to 350 degrees. Spread the cheeses and ham evenly on the crust. In a separate bowl, beat the half-and-half with the eggs and salt. Pour the liquid over the cheese and ham. Bake uncovered for 30 to 40 minutes or until a knife inserted into the center comes out clean.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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