12 T. unsalted butter (1½ sticks), melted, plus more for greasing pan
32 ounces frozen, shredded hash browns, thawed and squeezed dry if necessary
7 large eggs
1½ c. half and half
1½ c. shredded mixed Gruyere and Swiss cheese
1/3 c. chopped fresh chives
4 ounces sliced deli ham, diced
kosher salt and freshly ground pepper
- Position an oven rack in the bottom third of the oven and preheat it to 425°F.
- Generously grease a 9" springform pan with butter. I used a casserole instead and it worked great. Use a 2-3 quart round casserole with at least 2" straight sides.
- Toss the hash browns with the butter in a large bowl until well coated.
- Evenly press the hash browns into the bottom and up the sides of the prepared pan. Press evenly and firmly.
- Bake until deep golden brown and crispy, 40 to 45 minutes.
- Reduce heat to 350°.
- Meanwhile, whisk the eggs and half and half in a large bowl until combined.
- Fold in the cheese, chives, ham, 1 t. salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set about 40 to 45 minutes.
- Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board. If using a casserole just spoon to serving plates.
