Hash Brown Quiche

Ingredients:
 
- 3 cups frozen hash brown potatoes, thawed
- 1/3 cup butter, melted
- 1/4 teaspoon garlic powder

- 1 cup cooked ham, chopped (or 5-6 slices cooked bacon, chopped)
- 1 cup shredded Cheddar cheese
- 1/4 cup green, yellow, or red bell pepper, chopped
- 1/4 cup onion, finely chopped
- 1 jalapeno chile, finely chopped (optional)

- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- herb blend, as desired

Directions:
Spread the hash browns on paper towels and press out any remaining moisture. Pat the potatoes over the bottom and up the side of an ungreased 9-inch pie plate. (Alternatively, a 9x9 baking pan can be used.)

Combine the melted butter and garlic powder. Drizzle over the potatoes, making sure the edge is totally covered. Bake at 425 for 25 minutes, then reduce oven temperature to 350.

Layer the ham, cheese, pepper, onion, and jalapeno over the baked crust.

Whisk the eggs, milk, salt, and pepper (and herb blend, if desired) in a bowl until blended. Pour over the prepared layers.

Bake for 25 minutes at 350, or until a knife inserted in the center comes out clean.