Recipes Contributed by Bed & Breakfast Innkeepers for International Bed and Breakfast Pages

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	Recipe : Potato Quiche with tomatoes

This Recipe contributed by:
Hilary Hutto & Lisa Carlson Innkeeper of Maple Lodge Bed & Breakfast Inn in Blowing Rock, North Carolina , United States

Recipe serves 6
· 3 cups loose-pack hash-brown potatoes (refrigerated, plain)
· ½ cup butter, melted
· 1 cup shredded cheddar cheese
· 1 cup shredded mozarella cheese
· 1 cup chopped tomatoes (can substitute mushrooms)
· ½ cup Half-n-Half
· 2 eggs
· ¼ tsp seasoned salt
Prepare 1 pie plate by spraying LIGHTLY with Pam.
Preheat oven to 425 degrees.
Press hash browns between paper towels to remove moisture. Press hash browns onto bottom and up sides of a 9-inch pie plate to form a crust.
Drizzle melted butter over crust.
Bake for 25 minutes. Remove from oven.
REDUCE HEAT TO 350 degrees.
Toss together cheeses and tomatoes/mushrooms. Place in crust.
Beat cream with eggs and seasoned salt. Pour over cheeses.
Bake, uncovered at 350 for 25-30 minutes or until a knife inserted near the middle comes out clean. Let stand for 10 minutes before serving.

(Updated: 12 Sep 2003)