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Special Section

Potato-Crusted Ham Quiche

Potato-Crusted Ham Quiche

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December 5, 2012
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Serves: 8 Cook Time: 45 minutes

2 cups of potatoes, raw and shredded

1/4 cup onion, minced

1/2 cup red bell pepper, finely diced

1 tablespoon chives, finely chopped

3 eggs, divided

Salt and pepper to taste

3/4 cup sharp cheddar cheese, grated

3/4 cup smoked Gouda cheese, grated

1 cup Smithfield Spiral Ham, fully cooked and chopped

1 cup evaporated milk

1/2 teaspoon paprika

1/2 teaspoon salt (optional)

1/4 teaspoon pepper

Preheat oven to 375°F. Spray quiche pan with non-stick cooking spray. Mix potatoes, onion, pepper, chives, 1 beaten egg and salt and pepper to taste. Press potato mixture evenly into crust shape up the side and on the bottom of the pan and spray again. Bake for 15 min. or until lightly browned on edges. In a mixing bowl, combine cheeses. Remove crust from oven and layer the following: ham first, and then cheese mixture on top. In a bowl, beat together evaporated milk, remaining eggs, paprika, salt and pepper. Pour mix­ture on top of cheese and return to oven. Bake 25-30 minutes or until toothpick inserted into middle of pie comes out clean. Cool five minutes.

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