hash brown quiche

i made this and it was really good. i suggest you go make this right now. as soon as it came out the oven ryan and i had a slice. then i wanted to reheat this for breakfast the next day n then leftovers for lunch but i left it at home. i called ryan to bring me my lunch and he already ate it all. oh well at least i got a couple of slices. i used pre cut home fries, although this recipe suggest to use shredded hash browns. the home fries were more like a layer instead of an actual crust but it taste just fine to me. i used 1/2 stick of butter instead of 1/3 cup and i left the potatoes in the oven for a bit longer. also used janet's farm fresh milk (milked that morning) and eggs.

3 cups shredded hash brown potatoes

1/3 cup butter, melted

seasoning salt to taste

1 cup diced cooked ham

1/4 cup chopped onion

1 cup shredded Cheddar cheese

2 eggs

1/2 cup milk

salt and pepper to taste

Directions

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

Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.

In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.

Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.