- 2 (12 ounce) packages frozen country style shredded hash brown potatoes
- 1/3 cup butter, melted
- 1/2 cup heavy whipping cream
- 2 eggs
- 1 cup diced cooked ham
- 1 cup shredded Monterey Jack and Cheddar cheese blend
- Preheat oven to 425 degrees F (220 degrees C). Squeeze and drain any excess moisture from hash brown potatoes.
- Stir potatoes and butter in a bowl; press mixture into the bottom and up the sides of a 10-inch pie dish to make a crust.
- Bake crust in preheated oven until lightly browned, 25 minutes.
- Beat heavy cream and eggs in a bowl. Remove potato crust from pie dish and break apart; stir potatoes into egg mixture in a bowl. Layer ham and Monterey Jack cheese blend into bottom of the empty pie dish; pour egg-potato mixture over ham and cheese.
- Bake quiche in preheated oven until eggs are set, about 30 minutes.