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  1. Retired Air Force Colonel Katherine Lemay Brown and her husband own a luxury bed and breakfast. “This recipe is an absolute favorite of our guests,” she says. And the options it offers are limitless. Try adding different herbs to the crust, or alter the custard by using crab, salmon or fresh vegetables.

  2. cups frozen hash brown potatoes, thawed, squeezed dry 1/4 cup grated Parmesan cheese 2 tablespoons butter, melted, divided 1 teaspoon mixed dried herbs (such as thyme, onion powder, rosemary and/or paprika)

  3. 1/2 teaspoon salt, divided 4 eggs 1 1/2 cups half-and-half 1 tablespoon all-purpose flour 1/4 teaspoon pepper 1 cup shredded Gruyère or Swiss cheese 4 oz. cooked ham, sausage or bacon, chopped 1. Heat oven to 425°F. Spray 9-inch quiche pan or deep-dish pie pan with cooking spray. Combine potatoes, Parmesan cheese, 1 tablespoon of the butter, dried herbs and 1/4 teaspoon of the salt in medium bowl. Press into bottom and up sides of pan. Bake 20 minutes or until potatoes are set; cool 10 minutes. Reduce oven temperature to 350ºF.

  4. Meanwhile, whisk eggs, half-and-half, flour, remaining 1 tablespoon butter, remaining 1/4 teaspoon salt and pepper in medium bowl. Sprinkle Gruyère cheese and ham over crust; pour in egg mixture. Bake at 350°F. for 30 to 40 minutes or until puffed and golden brown and knife inserted in center comes out clean (center will be slightly soft). Cool 10 minutes before slicing.

  5. servings PER SERVING: 260 calories, 17.5 g total fat (9.5 g saturated fat), 14 g protein, 12.5 g carbohydrate, 15.5 mg cholesterol, 610 mg sodium, .5 g fiber


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