Deep-Dish Hash Brown Ham and Cheese Quiche

  

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

1. Position an oven rack in the bottom third of the oven and preheat it to 425°F.
2. Generously grease a 3-quart casserole with butter. 
3. Toss the hash browns with the butter in a large bowl until well coated.
4. Evenly press the hash browns into the bottom of the prepared pan.  
5. Bake until deep golden brown and crispy, 40 to 45 minutes.  
6. Reduce heat to 350°.
7. Meanwhile, whisk the eggs and half and half in a large bowl until combined.
8. Fold in the cheese, chives, ham, 1 t. salt and a few grinds of black pepper.  Pour the egg mixture onto the potato crust and bake until the eggs are set about 40 to 45 minutes.
9. Let cool in the pan for 10 minutes.