Ham and Cheese Breakfast Quiche

2 (12 oz.) packages of frozen hash brown potatoes---I had a 30 oz and just kept some out
1/3 cup butter, melted--I added a little more because it didn't seem like this was enough
1 cup cooked diced ham
1 cup shredded monterery jack cheese (colby and jack is good too!)
3 eggs (calls for 2, but after many suggestions on the reviews this seems to work better)
1/2 cup heavy whipping cream
onions (did not call for them, but I thought it might give it more flavor--it worked)

1. Preheat oven to 425 degrees.
2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine
in a small bowl. If you are using onions, I added them into this mixture)
Press this mixture into the bottom and sides of an ungreased 10 in pie pan.
3. Bake at 425 degrees for 25 minutes.
4. Remove pan. Arrange ham and cheese evenly over the potatoes. In a bowl, mix the eggs and cream.
Pour over the top of the ham and cheese.
5. Put back in oven for 30 minutes or until the custard has completely set.

---

Tammy, Thank you for the recipe :-)