Breakfast Quiche

2 lb. pkg hash brown potatoes
1/2 lb any cheese, grated (swiss or cheddar are our favorites)
1 can evaporated milk
1/2 tsp pepper
1 lb ham, chopped
9 - 10 eggs
Salt

Heat oven to 425. Grease 9x13 pan. Press hash browns in pan and up the sides. Put potatoes in oven until brown. Remove pan from oven; sprinkle ham, cheese over hash browns. Combine eggs, evaporated milk, salt and pepper. Pour this mixture over mixture in the pan. Return to oven; bake until surface is lightly brown. Test by inserting knife. Knife should come out clean when done, about 20 minutes. Can do hash browns ahead, but do not put mixture with hash browns ahead. Cook as soon as you add the mixture to the hash browns.

Submitted by Peg