Ham and Cheese Breakfast Quiche

Bake a ham and cheese quiche in a pan lined with crispy hash brown potatoes instead of the usual pastry shell.

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2 (12 ounce) packages frozen hash brown potatoes

1/3 cup butter, melted

1 cup cooked diced ham

1 cup shredded Monterey Jack cheese

2 eggs

1/2 cup heavy whipping cream

Preheat oven to 425 degrees F (220 degrees C).

Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.

Bake at 425 degrees F (220 degrees C) for 25 minutes.

Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.

Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

Ham and Cheese Breakfast Quiche

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