Hash Brown Quiche -- Quad-Cities Online Recipe Book
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Hash Brown Quiche

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Ingredients

3 cups frozen loose-packed hash-brown potatoes, thawed
1/3 cup margarine, melted
1 cup diced ham
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Press hash-brown potatoes between paper towels to remove excess moisture. Press into bottom and up sides of ungreased 9-inch pie plate. Drizzle with the melted margarine. Bake at 425 degrees for 25 minutes.

Combine the ham, cheese and green peppers; spoon over the crust. In a small bowl, beat eggs, add milk, salt and pepper and mix. Pour over all.

Reduce heat to 350 degrees, bake 25 to 30 minutes or until a knife inserted near center comes out clean. Allow to set 10 minutes before cutting. Serves 6.

Eleanor Lloyd
Aledo



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  Today is Friday, April 18, the 108th day of 2014. There are 257 days left in the year.
1864 -- 150 years ago: A new steamer, Keithsburg, now is at our levee taking on board the balance of her fixtures preparatory to assuming her position on the daily Rock Island and Keokuk line.
1889 -- 125 years ago: C.W. Hawes was appointed deputy county clerk by county clerk Donaldson.
1914 -- 100 years ago: Mrs. O.E. child, of Moline, was named president of the Women's Home Missionary Society of the Methodist Church Rock Island District of the Central Illinois conference.
1939 -- 75 years ago: Augustana College is making plans for a drive for funds to erect a field house and make football field improvements.
1964 -- 50 years ago: A expanded election coverage system featuring a 16-foot chalkboard showing up to the minute running totals, attracted a large and enthusiastic crowd to The Argus newsroom last night.
1989 -- 25 years ago: Balloons frame Rock Island attorney Stewart Winstein who was given a surprise party in the rotunda of the Rock Island County Courthouse on Thursday to honor his 50th year of practicing law.




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