Made this as a side to have with French Toast and wanted to use some left over ham from Christmas. Was not expecting it to be as good as it was (thus the reason there is no picture...next time)...very yummy and my kids loved it too!
I think the recipe is very flexible...several examples...I didn't use 12 oz of hash browns...probably only 8 or 9, I just put it in my 9x9 pan. Definitly make sure they are crispy before adding the "quiche" part. I used left over chopped ham, but you could use deli ham, or sausage or bacon or ham and bacon YUM! Anyway, I also 3 eggs and used cheddar cheese cause I didn't have monterrey jack and read that some used regular milk instead of cream. In a nut shell you can make it the way your family will like it. Try it!
2 (12 ounce) packages frozen hash
| 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. (I used a 9x9 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. |
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