Potato-Crusted Quiche

Ingredients

• 0.3 cup butter melted
• 1.5 cups triple cheddar cheese shredded with a touch of philadelphia kraft
• 0.5 cup knudsen cream sour
• 3  eggs 
• 4  green onions sliced
• 3 cups ore-ida hash brown potatoes shredded thawed
• 0.5 cup milk 

Equipment

• bowl
• paper towels
• oven
• whisk

Directions

1. Heat oven to 375F.
2. Pat hash browns dry with paper towels; place in bowl.
3. Add butter; mix lightly. Press onto bottom and up side of 9-inch pie plate.
4. Bake 20 min. or until golden brown. Meanwhile, whisk eggs and milk in medium bowl until blended. Stir in sour cream, then cheese and onions.
5. Reduce oven temperature to 350F.
6. Pour filling into crust.
7. Bake 30 min. or until center is set and crust is golden brown.
8. Let stand 5 min. before serving.