Recipe - Hash Brown Breakfast Quiche

4 cup Frozen hash browns, thawed
One fourth cup Minced green onions
2 tablespoon Butter or margarine, melted
1 teaspoon Black pepper, divided
1 cn (10 3/4ounce) CAMPBELL'S
Condensed Cream of Chicken
Soup or Reduced Fat Cream
of Chicken Soup
4 lg Eggs, beaten
1 cup (4 ounces) shredded sharp
Cheddar cheese
1 cup Minced cooked ham
One half cup Minced green bell pepper
1 Jar (2ounce) minced pimiento
(optional)

Combine hash browns, green onions, butter and One half teaspoon ground black
pepper; press into bottom and up sides of a greased 10inch quiche dish or
tart pan. Bake at 425ø for 25 minutes or until lightly browned around
edges. Let cool 10 minutes. Combine remaining One half teaspoon pepper, soup and
next 5 ingredients, stirring well. Pour evenly into prepared crust. Bake at
350ø for 50 minutes or until set. Let stand 10 minutes before serving.

Note: Frozen hash browns with onions and peppers may be substituted for
hash browns and green onions. Thaw hash browns quickly in microwave on
defrost cycle or let stand in refrigerator overnight.

Posted to MMRecipes Digest V4 #188 by Julie Bertholf
jewel1@ix.netcom.com on Jul 18, 1997