Hash Brown Potato Quiche

3 cups frozen hash brown potatoes, thawed
1/3 cup butter, melted
1 cup cooked ham, chopped
1 cup (4 oz.) Cheddar cheese, shredded
1/4 cup green, yellow or red bell pepper, chopped
1/4 cup onion, finely chopped (optional)
1 jalapeno chilli, finely chopped (optional)
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 side of an ungreased 9-inch pie plate. Drizzle the butter over the potatoes, making sure the edge is totally covered. Bake at 425* for 25 minutes. Reduce the oven temp. to 350*.
Layer the ham, cheese, pepper, onion and jalapeno over the baked crust. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over the prepared layers. Bake for 25 min or until a knife inserted in teh center comes out clean. Refrigerate any leftovers. Serves 8