1. Preheat oven to 425° F.
2. Lightly grease a 9-in round glass pie pan and set aside.
3. In a medium bowl, combine potatoes, butter, Essence and 1/8 teaspoon salt, toss to combine.
4. Add Parmesan, toss to combine.
5. Press potato mixture into prepared pie pan, spreading with fingertips to evenly cover the bottom and up the sides.
6. Bake until potatoes are set and golden brown, 22 to 25 minutes.
7. Remove from oven and let cool on wire rack.
8. Reduce oven temp to 350ºF.
9. In medium bowl, beat eggs, add half-and-half, remaining 1/2 teaspoon salt, pepper and whisk to combine.
10. Add Gruyere & ham.
11. Stir to mix.
12. Pour into prepared potato crust.
13. Bake until the center of the custard is set but still slightly soft, puffed and golden brown, about 30 minutes.
14. Let cool for 20 minutes before serving.

Makes 6 to 8 servings

So easy and definitely a "You can Make this again." compliment from DH.