Quiche With a Hash Brown Crust - Gluten Free

From the book "More from the Gluten-Free Gourmet", by Bette Hagman. This is great served for Brunch or even makes a nice meal with a side salad. Delicious!

• Ready In: 1 hr 35 mins
• Serves: 4-6

Ingredients

• Crust

• 3  cups raw potatoes, grated (5-6 med )
• 1⁄3 cup butter or 1⁄3 cup margarine, melted

• Filling

• 1⁄2 cup sausage, cooked OR
• 1⁄2 cup ham, cooked and diced OR
• 6  slices bacon, fried and crumbled
• 5  eggs
• 1⁄4 cup onion, diced
• 1⁄2 cup cheddar cheese, grated
• 1⁄4 cup swiss cheese, grated OR
• 1⁄4 cup monterey jack cheese
• 1  teaspoon chives, chopped
• 1  teaspoon dried basil
• 3⁄4 cup milk
•  salt and pepper, to taste

Directions

1. Preheat oven to 425 degrees.
2. Crust: Coat a large pie plate with vegetable spay.
3. Press in potatoes to an even half inch depth on bottom and up sides.
4. Pour the butter evenly over the potatoes.
5. Bake for 30 minutes.
6. Filling: Perpare your choice of meats and set aside.
7. In a large mixing bowl, beat the eggs; add the onion, cheeses, basil, chives and salt and pepper.
8. Stir in the milk and meat.
9. Pour gently over the partially baked crust and return to the oven with the temperature lowered to 350 degrees.
10. Bake for 40 - 45 minutes, or until the centre is set and the knife inserted come out clean.
11. Serve immediately.
12. Note: you can also substitute commercial frozen hash browns, but be sure they are not dusted with wheat flour for gluten free.