Hashbrown Quiche

I really like cooking eggs. They are easy, inexpensive, fun to cook with and they taste great with so many other veggies and meats and condiments and cheeses! They can be baked, fried, scrambled, poached, nuked, and all of these as hard or soft as you like.
Here's my favorite quiche recipe from Among Friends.

CRUST
• 3 cups loose-pack hashbrowns, thawed ( I use a whole bag Simply Potatoes)
• 1/3 cup butter, melted

Press hashbrowns into bottom and sides of a pie plate to form a crust. Use paper towels to extract the moisture as you do this.
Drizzle melted butter over crust. Bake in 425 degree oven for 25 minutes. Remove from oven. Reduce oven temperature to 350 degrees.

FILLING
6-8 oz diced ham
1/4 cup chopped tomatoes
1/4 cup sliced green onions
8 oz. mild cheddar cheese, shredded
1/2 cup milk or half & half
3 eggs
1/4 tsp. seasoned salt
1/2 tsp. tarragon

In a bowl, toss together ham, cheese, tomatoes, and onion.
Place ham mixture in crust.
Beat together milk, eggs, and seasonings.
Pour milk mixture over ham mixture.
Bake uncovered in 350 degree oven for 25-30 minutes.
Let stand for 10 minutes before serving.

My notes: For me, it's easier to just fill the quiche with whatever's in the fridge. You can use sausage, spinach, mushrooms, asparagus, sun dried tomatoes, feta, broccoli, olives, basil, red peppers, etc. Also, I use about 5 or 6 eggs instead of 3 and it takes a little longer to cook that way, but the dish is pretty forgiving (even if you forget to change the oven temperature between the crust and the filling.)

bon appetit!