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* Exported from MasterCook *

Potato Crust Chicken Quiche

Recipe By :Kristin
Serving Size : 6 
Categories : Main Dishes


24 ounces hash browns, frozen -- thawed
1 cup Pepper Jack cheese --  shredded
8 ounces boneless skinless chicken breast -- cooked and diced
4 eggs
1 cup fat free half-and-half
1/2 teaspoon salt

Pat hash browns with paper towels to remove excess moisture. Press into a
well greased 9 inch pie plate; spray with ICBINB spray. Bake at 425 for
20-25 minutes or until lightly brown. Reduce heat to 350.

Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs,
half-and-half and salt; pour over chicken and cheese.

Bake for 30 minutes or until a knife inserted near the center comes out
clean.

Source:
"Taste of Home"

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Per Serving (excluding unknown items): 275 Calories; 10g Fat (33.4%
calories from fat); 19g Protein; 25g Carbohydrate; 2g Dietary Fiber; 163mg
Cholesterol; 405mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1/2 Non-Fat Milk; 1 Fat.

NOTES : ~~ 6 ~~