Ham and Cheese Quiche with Hashbrown Crust | Idaho Potato Commission

Ingredients

• 2 Idaho® russet potatoes, peeled and grated into bowl of cold water
• 2 tablespoons butter
• 4 tablespoons vegetable oil
• 1 teaspoon salt
• 1/4-1/2 teaspoon ground pepper, to taste
• 8 ounces smoked ham, diced
• 1 cup shredded Colby Jack or cheddar cheese
• 6 eggs
• 1/2 cup cream
• 1/4 cup milk
• 3 tablespoons flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 clove garlic, mince