Hash Brown Quiche

• 3 cups, shredded frozen hash browns, thawed and drained 1 stick butter, melted 12 large eggs, beaten 4 cup half-and-half 2 tablespoons butter 1 Minced onion 2 cup diced cooked ham 2 cup shredded Cheddar Salt and freshly ground black pepper Directions Preheat oven to 450 degrees F. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. Let this cool for about 15 minutes. In a pan melt butter, add onions. Cook until brown and black. Add the diced ham. Cook for a couple of minutes. Meanwhile, in a large mixing bowl, combine the remaining ingredients and the onion and ham mixture. When the hash brown crust is ready pour the egg mixture over it and return to the oven. Lower the oven temperature to 350 degrees F and bake for about 1 hour until the quiche is light golden brown on top and puffed. Just make sure the middle still doesn't wiggle.