This quiche is a Christmas Day tradition in my family.

1 dozen eggs, beaten

1 12oz can of evaporated milk (you can add up to another half can if you like your quiche a little “wetter”)

1/2 loaf (6-8 slices)  white bread, crusts trimmed (the cheapest white bread you can find works great for this)

frozen hash browns (just enough for one layer, I think the small bags are the perfect amount)

1 large can sliced mushrooms

1 medium onion, chopped

1 cup diced ham, canadian bacon or peppered bacon (if you are feeling a little crazy add 1/3 cup of each!)

Shredded colby jack cheese (amount depends upon your preference)

Spray 13×9-inch pan with nonstick cooking spray (if you have a deep lasagna pan use it now).  Layer ingredients in the following order:  bread, frozen hasbrowns, mushrooms, onion, ham.  Combine beaten eggs with canned milk and pour over the top.  Top with shredded colby jack cheese.  Cover tightly with foil and refrigerate overnight.

Place pan in cold oven, preheat to 350 degrees.  Bake for 1 1/2 hours.

The smell of this cooking will wake the family early on Christmas morning!