Crispy Potato Quiche
1 24 oz. pkg froz. shredded hash browns, thawed
1/3 c. melted butter
2 c. shredded Colby/Monterey Jack cheese
4 eggs (beaters)
ts. seasoned salt (Lawry's or other)
Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10" pie plate, forming a solid crust.
Brush crust with melted butter, making sure to brush top edges.
Bake 425" for 25 minutes. Remove from oven.
Sprinkle shredded cheese over bottom of crust. Mix eggs with seasoned salt. Pour over cheese.
Bake uncovered 350" for 30-40 minutes or until knive inserted in center comes out clean.