Ingredients

• 4 cups shredded hash brown potatoes , slightly thawed
• 6 tablespoons butter , divided
• seasoning salt or garlic powder to taste
• 6 large eggs , divided
• 1 cup diced cooked ham
• 0.33 cups finely diced red bell pepper
• 0.25 cups chopped green onion , plus more for garnish
• 1 cup shredded Cheddar cheese
• 1 cup heavy cream
• salt and pepper to taste

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place hash browns in a medium bowl. Melt 5 tablespoons butter and pour over hash browns, season with seasoning salt or garlic powder as desired. Add 1 egg, mix well and press mixture onto the bottom and sides of a 9-inch spring form pan or pie dish.
3. 3 Bake in preheated oven until potatoes are golden brown and crispy around the edges, about 25 to 30 minutes.
4. 4 While crust bakes, melt remaining tablespoon of butter in a medium skillet over medium-high heat. Add ham, pepper, and green onion; cook and stir until bell pepper slightly softens, about 4 minutes. Remove from heat.
5. 5 When crust is ready, spread ham mixture over the bottom; sprinkle cheese evenly on top. Whisk remaining 5 eggs and cream in a medium bowl; add salt and pepper to taste and mix until well blended. Pour mixture evenly over ham and cheese mixture.
6. 6 Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in the preheated oven until filling is puffed and quiche is lightly browned around the edges, about 35 minutes.

Nutrition per serving