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HASH BROWN POTATO QUICHE
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| 3 Cups | frozen hash browns |
| 1/3 cup | butter, melted |
| 1 cup | cooked ham chopped |
| 1 cup | cheddar cheese shredded 4oz |
| 1/4 cup | bell pepper chopped |
| 1/4 cup | onion finely chopped |
| 1 jalapeño chili finely chopped | |
| 2 | eggs |
| 1/2 cup | milk |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
Preheat oven to 425. Pat the potatoes over the bottom and up the sides of an ungreased 9 inch pie plate. Drizzle the butter over the potatoes and pat them securely into place. Bake for 25 minutes. Reduce temperature to 350
Layer the ham, cheese, bell pepper, onion and jalapeño chili over the baked crust. Whisk the eggs
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