In medium bowl, combine potatoes and water; let stand 15 minutes. Drain thoroughly. Stir in Parmesan cheese and butter. Press potato mixture on bottom and sides of a 10 inch pie plate. Bake 400° F. oven 7 minutes. Remove from oven and spoon ham and peas in bottom of pie shell. In medium bowl beat eggs lightly; add milk, broth and Tennessee Sunshine; mix well. Pour over ham and peas. Reduce oven temperature to 350° F. Bake 50-55 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving. Yield: 6 servings.