Hashbrown Quiche

1 package (24 ounces) frozen shredded hash browns (thawed)
1/3 cup butter, melted
1/4 cup ricotta cheese
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack Cheese
1 cup diced ham
2 eggs
1/2 cup milk
1/8 teaspoon cayenne pepper
1/4 teaspoon seasoning salt

Preheat oven to 425. Press hash brown potatoes into greased 9-inch quiche dish or pie plate. Brush with butter. Bake 25 minutes. Reduce oven temperature to 350. Spread potatoes with ricotta cheese, then sprinkle with cheeses and ham. In medium bowl, beat eggs, milk, cayenne pepper, and seasoning salt. Pour egg mixture over cheese and ham. Bake 30 to 40 minutes or until set.


Suzy’s Way: I double the recipe and put it in a 15 x 10 inch glass dish. The Simply Shredded hash browns come in a 26 oz. bag. So I use the whole bag. Also I don’t measure the ricotta cheese. I just spread it until it looks like it is covered well. I think I cooked it for 30 minutes.