Tomato Hash Brown Quiche Prep Time: 15 minutes Cook Time: 30 minutes Servings: 8 Ingredients - 20 ounces to 24 ounces hash browns, refrigerated or frozen - 1/3 cup margarine or butter, melted - 2 cups mozzarella cheese, shredded, divided - 6 plum tomatoes - 1 cup fresh basil leaves, loosely packed - 2 cloves or 3 cloves of garlic - 1/2 cup mayonnaise - 1/3 cup parmesan cheese, shredded - 1/8 teaspoon black pepper    The combination of tomatoes with hash browns creates a tasty, filling meal. This vegetable based quiche makes a tasty recipe for vegetarians. It is also a great dish in which to use your fresh garden tomatoes. Learn href="http://www.recipetips.com/kitchen-tips/t--829/all-about-tomatoes.asp">All About Tomatoes in our Tips and Advice.   Directions	1

	Preheat oven to 425ºF. If using frozen hash browns, thaw and press out any excess moisture with paper towels. Press hash browns into pie plate or quiche pan to form a full crust. Brush crust with melted butter or margarine, making sure to cover the top edges of crust. Bake uncovered for 25 minutes. Remove from the oven and immediately sprinkle 1 cup of shredded mozzarella cheese over hot crust. Reduce oven temperature to 375º F. Cut each tomato into 8 wedges and remove the seeds. Arrange wedges over the melted cheese. In a blender or food processor, add basil leaves and garlic cloves, and process until coarsely chopped. Sprinkle this mixture over the tomatoes. In a bowl, combine parmesan cheese, mayonnaise, 1 cup mozzarella cheese, and pepper. Spread this mixture over the top of the quiche. Bake uncovered for 20-25 minutes or until the cheese is lightly browned and bubbly.	2