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

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. Press potatoes between paper towels to remove excess moistu re. Press into 9" pie pan to form crust. Brush with melted butter. Bake at 425 degrees for 25 minutes or until crust rim is golden brown. Spread chilies, chee se, and olives in crust. Beat milk with eggs, salt and pepper. Pour mixture slo wly into crust. Bake at 350 degrees for 30 to 40 minutes or until knife inserte d in center comes out clean. Recipe from "One Million Recipes CD"

busted by Judy R.