Potato-Crust Chicken Quiche

Ingredients

• 3 tablespoons butter melted
• 1 cup roasted chicken diced cooked
• 4  eggs 
• 1 cup half and half 
• 4 cups hash browns shredded frozen thawed
• 4 ounces pepper jack cheese shredded
• 0.5 teaspoon salt 

Equipment

• bowl
• paper towels
• oven
• knife

Directions

1. Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter.
2. Bake at 425° for 20-25 minutes or until lightly browned. Reduce heat to 350°.
3. Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken.
4. Bake for 20-25 minutes or until a knife inserted near the center comes out clean.
5. Let stand for 5 minutes before cutting.