Ham and Cheese Quiche
So easy using hash browns instead of a pie crust. Leftovers make a great next-day lunch or a grab and go breakfast. Top with a dollop of sour cream and a sprinkle of cheese and chopped fresh tomatoes..
|2 (12-ounce) packages||frozen hash brown potatoes|
|1/3 cup||butter, melted|
|1 cup||cooked diced ham|
|1 cup||shredded Monterey Jack cheese|
|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 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.