Hash Brown Quiche

3 cups frozen shredded hash browns, thawed and drained well
1/3 cup butter, melted
1 1/2 cups cooked ham, diced into very small pieces
1 1/2 cups shredded sharp cheddar cheese
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Preheat oven to 425 degrees F.

Press hash browns between paper towels to be sure to get all moisture out. Press into the bottom and up the sides of an ungreased, deep dish 9-inch pie plate. Drizzle butter over hash browns.

Bake for 25 minutes.

Meanwhile, combine the ham and cheese.

When the hash browns are browned, spread the ham and cheese mixture over the top.

Mix eggs, milk, salt and pepper and pour evenly over the ham and cheese mixture.

Reduce oven heat to 350 and bake the quiche for 25 to 30 minutes longer, or until knife inserted in center comes out clean. Allow to stand for 10 minutes before cutting.

Hint: my family loved this with sauted garlic mushrooms served over the top of each slice, salsa would be good served over the top also.