To make a ham and cheese breakfast quiche, two 12-ounce packages of hash browns, 1/3 cup of melted butter and 1 cup of diced cooked ham are required. This recipe also calls for 2 eggs, a 1/2 cup of heavy whipping cream and 1 cup of Monterey Jack cheese.
To begin this recipe, preheat the oven to 425 degrees Fahrenheit. Next, squeeze all extra water from the hash brown potatoes and place them with the melted butter in a small bowl. Combine them, and then press the mixture into an ungreased 10-inch pie pan. Bake the pan in the oven for 25 minutes. Remove the potato pan from the oven, and then sprinkle the Monterey Jack and ham evenly over the surface of the potatoes. Beat together the cream and the eggs, and layer the mixture over the ham and cheese. Return the pan to the oven for 30 minutes or until the custard sets.
A related recipe uses similar ingredients but mixes the potato crust through the quiche. When the crust is initially removed from the oven, break up the potatoes and add them to the egg mixture. Make sure to layer some ham and cheese on the bottom of the pan. Finish baking the quiche as before.