Potato-Crusted Quiche

Preheat oven to 375 degrees F.

In large bowl, with wire whisk, blend eggs, egg white, milk, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Stir in ham.

Place potatoes in large fine-mesh sieve. With hands, squeeze out as much liquid as possible. Transfer to large bowl and toss with green onions and 1/8 teaspoon salt.

Heat 12-inch well-seasoned plain or enamel-coated cast-iron skillet on medium-high until hot. Add oil and heat until very hot, brushing to evenly coat bottom and side. Add potatoes; with rubber spatula, quickly spread in thin, even layer over bottom and all the way up side to rim, gently pressing potatoes against pan to form a crust. Patch any holes by using spatula to spread potatoes over them. Cook 3 minutes or until browned. Pour in egg mixture, then sprinkle cheese evenly over top.

Bake 15 to 20 minutes or until a knife inserted in center comes out clean. Decoratively arrange tomato slices on top. Garnish with parsley and chives. Use thin spatula to release sides of crust from pan, then cut into wedges to serve.