with Hash Brown Crust recipes

Ingredients

• 3 cups frozen or refrigerated shredded hash brown potatoes, thawed if frozen (approximately 15 ounces
• 2-4 Tablespoons butter, (reserve 1 Tablespoon for custard mixture)
• grated parmesan cheese
• 1 teaspoon sea salt, divided
• 1 ½ small zucchinis, sliced very thin (about 1 ¼ cups raw)
• ½ cup grape tomatoes, sliced
• 1 Tablespoon flour
• 4 large eggs
• 1 ½ cups half-and-half
• ½ teaspoon fresh grated nutmeg
• 2-3 leaves fresh basil, chopped
• ¼ teaspoon fresh ground mixed or black pepper
• 1 cup grated Jarlsberg cheese (or a good quality Swiss-not the store brand or pre-grated)

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