Hash Brown Quiche

SUBMITTED BY: Jamie Creamer

"I got this recipe from an aunt some years ago, and it quickly became a favorite breakfast entree. You can't go wrong with ground beef, hash browns and cheese!--Jamie Creamer, Bartlett, Tennessee"

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (16 ounce) package frozen shredded hash brown potatoes, thawed
1/3 cup butter or margarine, melted
3/4 pound ground beef
1 small onion, chopped
2 tablespoons cornstarch
2 eggs
1/2 cup milk
8 ounces process American cheese, cubed
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS

Combine hash browns and butter in a greased 9-in. pie plate. Press onto the bottom and up the sides, forming a shell. Bake at 350 degrees F for 10 minutes. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Cool for 5 minutes. In a bowl, combine cornstarch, eggs and milk until smooth. Stir into beef mixture. Add the remaining ingredients; mix well. Pour into shell. Bake at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting.

FOOTNOTE

If you want to serve overnight guests Hash Brown Quiche for breakfast, assemble it the night before. Remove it from the refrigerator 15 minutes before baking.