1 (24 oz.) frozen hash brown potatoes (or 2 pkg. of 12 oz.)
1 c. hot pepper cheese, shredded
1 c. Gouda or Swiss (or 1/2 c. pepper cheese, 3/4 c. Gouda, 3/4 c. Swiss)
1 c. cooked ham (diced)
2 eggs
1/2 c. milk or cream
1/3 c. melted butter
1/4 tsp. salt
1/2 c. green peppers
1/2 c. onions
1/2 c. bacon, cooked & crumbled

Thaw hash browns. Squeeze excess moisture between paper towels. Grease 9 inch pie pan. Press and shape hash browns in pan. Brush with butter. Bake at 425 degrees for 25 minutes.

Fill with layers of ham and cheese. Mix eggs, milk and salt. Add other ingredients. Pour over potato crust. Bake at 350 degrees for 40 minutes. The quiche is best when cooked then refrigerated overnight and reheated later. This allows the flavors to intermix.

Note: A bigger dish can be used if you add more cheese, ham and salt; increase the eggs to 3 or 4 and milk to 3/4 or 1 cup depending on the size of the dish. Also, increase the peppers, onions and bacon.