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Hash Brown Potato Quiche

Servings: 6


3 eggs, slightly beaten
1 cup milk
1 1/2 cups (6 ounces) shredded Wisconsin Swiss cheese
1/2 cup (about 2 ounces) grated Wisconsin parmesan cheese
2 tablespoons chopped green onion
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon salt
Cayenne pepper, to taste
1 cup fresh or frozen hash brown potatoes, divided

Cooking Directions:

Preheat the oven the 375°F.

Combine the eggs and milk; mix in the remaining ingredients, except the potatoes. Fold in 3/4 cup of the potatoes; pour the mixture into a lightly greased 9-inch pie pan. Sprinkle the remaining 1/4 cup of potatoes over the top. Bake for 20 minutes, or until a knife inserted in the center comes out clean. Let stand for 10 minutes; cut into wedges.

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