1 1/2 - 2 russet potatoes, sliced very thin
1 tsp olive oil
1/2 sweet yellow onion, diced
1 cup of ham, diced
1 can of whole green chiles, diced
1 medium zucchini, diced
1/4 cup of cotija cheese
7 eggs, beaten
1/4 cup of milk
Kosher salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees. Coat a glass pie dish with butter. Layer thin slices of potato all over the edges and bottom of pan, overlapping them. Brush potatoes with olive oil and season with salt and pepper, and bake in the oven for 7-10 minutes. Remove from oven and set aside. Heat the olive oil in a large skillet over medium heat, add the onions, and season with salt. Sauté the onions for 5 minutes and add the diced ham and zucchini. Sauté 5 minutes more. Sprinkle the cotija cheese on top of the potatoes then the onion-ham-zucchini mix. Spread the green chile and a little more cheese if desired.
Beat the eggs with the milk and season with salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and ham (You will need to pour carefully, opening holes in the pie to allow the milk/egg mix to drain down). Place in the oven (on a cookie sheet) and bake for 30-40 minutes or until a fork inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing.