🫙 From the Spice Rack
Armstrong Olive Quiche
24 ounces frozen hash brown potatoes -- thawed* 1/4 cup butter -- melted 1 can green chilies -- seeded (4 oz.) 1 cup grated Monterey Jack cheese 1 cup grated med. cheddar cheese
maineasy
Ingredients8 items
Ingredients
- 24ouncefrozen hash brown potatoes -- thawed*
- 1/4cupbutter -- melted
- 1cangreen chilies -- seeded (4 oz.)
- 1cupgrated monterey jack cheese
- 1cupgrated med. cheddar cheese
- 1cupspicy olives -- sliced
- 1/2cupmilk or half and half
- 2eggs
Directions
- 1
24 ounces frozen hash brown potatoes -- thawed* 1/4 cup butter -- melted 1 can green chilies -- seeded (4 oz.) 1 cup grated Monterey Jack ch
- 2
cheddar cheese 1 cup spicy olives -- sliced 1/2 cup milk or half and half 2 eggs 1/4 teaspoon salt 1/4 teaspoon pepper *Or grate your own
- 3
Press potatoes between paper towels to remove excess moistu re
- 4
Press into 9" pie pan to form crust
- 5
Brush with melted butter
- 6
Bake at 425 degrees for 25 minutes or until crust rim is golden brown
- 7
Spread chilies, chee se, and olives in crust
- 8
Beat milk with eggs, salt and pepper