Hash Brown Quiche

An ideal weekend breakfast, simple and delicious... Serve with toasted english muffins.

Hash Brown Quiche

3 cups shredded frozen hash browns, thawed and drained
4 tablespoons butter, melted
3 large eggs, beaten
1 cup half and half
3/4 cup diced turkey deli-style meat
1/2 cup diced green onions
1/2 cup finely diced red pepper
1/2 cup finely diced zucchini
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 450.  Gently press the drained hash browns between paper towels to dry them as best as possible.  In a small bowl combine the hash browns with the melted butter and press them into the bottom and up the sides of a 9 inch pie plate to form a crust.  Bake for 20-25 minutes until golden brown and starting to crisp.

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

Lower the temperature to 350 and bake for 30 minutes until the quiche is a light golden brown and on top and puffed.