River House

Rockford, Illinois

Specialty Recipe

Potato Crust Quiche

Ingredients

3 cups frozen hash brown potatoes

2 Tablespoons butter, melted

1-1/2 cups shredded cheddar cheese, divided

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dry mustard

1 teaspoon dried chives

1 cup cooked ham, cubed

5 large eggs, divided

1/2 cup half & half cream

Paprika for garnish

Combine potatoes and 3/4 cup cheese. Pour melted butter over, then add one beaten egg and mix well. Press mixture into bottom and up sides of buttered 10-inch glass quiche pan to form crust. Spread crust bottom with ham pieces. Layer remaining cheese over ham. Mix 4 eggs, milk, salt, pepper, dry mustard, and chives in blender at high speed for 30 seconds. Immediately pour over prepared crust mixture. Sprinkle with paprika for color garnish. Bake in 400-degree oven for 45 to 50 minutes. Remove from oven and allow to rest 10 to 15 minutes before cutting into wedges. Serve warm.

Serves: 6

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