Crust:
1 lb potatoes, shredded
1/2 Stick of butter
Filling:
Six large eggs
1 1/2 Cup of Heavy Cream
1/4 teaspoon black pepper
1 yellow onion, chopped
1 Cup of Diced Ham (Maple River is our favorite)
1 Cup of Cheddar Cheese, shredded
1 Cup of Pepperjack Cheese, shredded
Instructions
Preheat your oven to 450°. Thoroughly dry the potatoes. Melt the butter and brush it on top of the potatoes in a shallow pie pan. Add a bit of seasoning salt or garlic.
Using a convection setting, roast your potatoes for about 15 minutes until the edges start to brown nicely. You've got a nice hash brown crust.
Step Two - the Filling
Preheat the oven to 350°
Mix the eggs, chopped onions, cream and pepper. Put the cubed ham on top of the potatoes and pour the egg mixture on top of that. Atop it all sprinkle the cheese.
Place your quiche in the oven for about 45 minutes until you have a golden master piece.