Hash Brown Potato Quiche

3 cups frozen hash brown potatoes, thawed
1/3 cup butter, melted
1 cup cooked ham, chopped
1 cup (4oz.) shredded cheddar cheese
1/4 cup green pepper, chopped
1/4 cup finely chopped onion
2 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. black pepper

Spread the potatoes on paper towels and press out any remaining moisture. Pat the potatoes over the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle the butter over the potatoes, making sure the edge is totally covered. Bake at 425 degrees for 25 minutes. Reduce the oven temperature to 350 degrees after baking hash browns.
Layer the ham, cheese, pepper and onion over the baked potato crust. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over prepared layers. Bake for 25 minutes, or until a knife inserted in the center comes out clean. Refrigerate any leftovers. Enjoy!