3 c shredded frozen hashbrowns, thawed and drained
1/2 stick butter, melted
3 large eggs, beaten
1 c half & half
3/4 c diced cooked ham
1/2 c diced green onions
1 c shredded cheddar cheese (or favorite)
s&p to taste

3 c shredded frozen hashbrowns, thawed and drained 1/2 stick butter, melted 3 large eggs, beaten 1 c half & half 3/4 c diced cooked ham 1/2 c diced green onions 1 c shredded cheddar cheese (or favorite)

Preheat oven to 450. Gently press and drain the hash browns between paper towels to dry them as best as possible. Toss the hash browns with the melted butter and press onto bottom and sides of a 9" pie plate to form a crust. Bake for 20-25 minutes until golden brown and starting to crisp. Remove from oven and lower temp to 350.

In a large mixing bowl, combine the remaining ingredients. Pour the egg mixture into the crust and bake for 30 minutes until the quiche is set and golden brown and puffed on top.