Serves 6-8



Preheat oven to 450 degrees F.

Drain hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, mix the hash browns with the melted "ICBINB" into the plate. Press them into the bottom and partially up the sides to form a crust. Bake for about 20 to 25 minutes. The crust should begin to look golden brown and starting to crisp.

While the crust is baking, combine the remaining ingredients in a large mixing bowl. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Reduce oven temperature to 350 degrees F . Bake for about 30 minutes. The quiche will be light golden brown on top and puffed when it is ready.

~ Lindsay

Recipe inspired by Paula Deen’s original Hash Brown Quiche, found on www.foodnetwork.com.