Olive Quiche With a Twist

The twist is the wonderful hash brown crust. This is so very good and makes a lovely dish for any brunch table, as well as for dinner.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1 (24 ounce) package frozen hash brown potatoes, thawed
• 1⁄4 cup butter, melted
• 1 (4 ounce) can green chilies, seeded
• 1  cup monterey jack cheese, grated
• 1  cup cheddar cheese, grated
• 1  cup black olives, sliced
• 1⁄2 cup half-and-half
• 2  eggs
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Press potatoes between paper towels to remove excess moisture.
2. Press into a greased 9-inch pie plate.
3. Brush with melted butter.
4. Bake at 425 degrees for 25 minutes, or until the crust rim is golden brown.
5. Spread chilies, cheeses and olives over crust.
6. Beat half-and-half with eggs, salt and pepper.
7. Pour mixture slowly into crust.
8. Bake at 350 degrees for 30 to 40 minutes, or until knife inserted in center comes out clean.