1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
2. In a medium bowl, combine the thawed hash browns with the melted butter, salt, and pepper. Press the mixture firmly into the bottom and up the sides of the prepared pie dish to form a crust.
3. Bake the hash brown crust in the preheated oven for about 20 minutes, or until it starts to turn golden brown.
4. While the crust is baking, in a large bowl, whisk together the eggs, milk, garlic powder, onion powder, and paprika until well combined.
5. Once the crust is ready, remove it from the oven and reduce the oven temperature to 350°F (175°C).
6. Evenly distribute the diced ham and shredded cheddar cheese over the hash brown crust.
7. Pour the egg mixture over the ham and cheese, ensuring it covers the entire surface evenly.
8. Return the dish to the oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden.
9. Allow the quiche to cool for a few minutes before slicing. Garnish with fresh parsley if desired.

Baking this quiche reminds me of the patience and love my Abuela taught me in the kitchen. Waiting for it to cool is perhaps the hardest part, but the aromas wafting through the house make it worthwhile.