Easter Brunch Hashbrown Crust Quiche

• 3 cups Simply Potatoes Southwest Style Hashbrowns
• 4 tbsp. (1/2 stick) butter, melted
• 1/2 cup diced green onions (about one bunch)
• 3/4 cup chopped applewood smoked ham
• 4 slices thick cut bacon, cooked and chopped
• 1 cup shredded colby jack cheese
• 4 large eggs
• 1 cup half and half
• salt and freshly ground black pepper

Preheat oven to 450F.

Spray a 9 inch pie plate with cooking spray.  Add the potatoes, drizzle with the melted butter and mix well.  Use your hands to press the potatoes into the bottom and up the sides of the dish to form a crust.  Lightly season with salt and pepper.  Bake for 25 minutes (check first at 20 minutes) until golden brown and starting to crisp. 

Meanwhile, in a mixing bowl, combine the eggs and half and half and whisk together.  Lightly season with salt and pepper.

When the crust is ready pull it out and lower the oven temperature to 350F.

Spread the ham, bacon and onions evenly across the bottom of the crust.  Sprinkle the cheese over the top and pour the eggs over everything.

Bake for 30 minutes.  Cover the quiche with foil and continue to bake for 15 minutes, checking every 5 minutes, until a knife inserted comes out clean. 

Enjoy!