Ham and Cheese Breakfast Quiche

2 (12 ounce) packages frozen hash brown potatoes

⅓ cup butter, melted

1 cup cooked diced ham

1 cup shredded Monterey Jack cheese

2 eggs

½ cup heavy whipping cream

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 10 inch pie pan.

Bake at 425 degrees F (220 degrees C) for 25 minutes.

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.