Simon Says....Quiche!

Oh that silly boy of mine. He can get some of the strangest notions in his head.  And he's quite persistent with them.  I can remember we had a period of time where we had to go outside and say goodnight to Luna (the moon) and sing the goodnight song.  Heaven forbid if the moon wasn't showing.  Then there was the time we had to pretend our chicken legs were mutton.  Most recently he's had quiche on the brain.  I have no idea why.   So when I ran across this recipe with a lovely picture at Indigo's Sugar Spectrum as Simon was peering over my shoulder, it was all over.

As it turns out, Simon picked a very tasty and easy meal. That's my boy...always looking out for mom :)

I didn't do the hasbrown crust, just baked it in a regular pie crust, but I'm sure the hashbrown version would be great.

 INGREDIENTS

3/4 of a bag frozen hash browns, shredded
1/3 cup butter, melted
2 cups cooked diced ham
1 cup shredded Monterrey Jack cheese
2 eggs
1/2 cup heavy whipping cream



DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).

Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased pie pan

Bake at 425 degrees F (220 degrees C) for 25-35 minutes, edges should be brown.
Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese..
Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.