Hash Brown Quiche

I love recipes that are flexible and this one has endless possibilities. I really like the hash brown crust especially when it's crisp around the edges. I made this in a 9 inch springform pan which I was a little nervous about but it was super easy and it really makes a nice presentation. You can add a different cheese and meats or add different veggies. It looks like a lot of steps but I just did that so its easy to follow along.

This quiche can be made a day ahead and then just heated in the oven. Yes the oven, because you want the crust to stay crisp around the edges so no microwave. Just take it out of the fridge for a little while and then pop it in the oven on 350 for about 15-20 minutes for a reheat.

INGREDIENTS:

4 tablespoons butter, melted, divided in half
1 16 oz. frozen shredded hash brown potatoes, THAWED
8 large eggs
1 cup half & half
1 cup Colby jack cheese (fresh, you grate)
1 cup chopped ham
1/3 cup sweet red bell peppers, chopped
2 green onions, chopped
garlic powder for hash browns, light sprinkle to taste
salt and pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 400 degrees.

2. Brush a 9 by 2 1/2 inch springform pan with 2 tablespoons melted butter.

3. Line the sides of the pan with strips of waxed paper, then brush the wax paper with the butter too.

4. In a large bowl, mix thawed hash browns with rest of melted butter, 1 of the eggs and salt and pepper.

5. Press hash brown mixture onto bottom and up the sides of your prepared pan.

6. Press firmly to mold the potatoes against the edges.

7. Place on a rimmed baking sheet; bake until the edges of the hash browns are lightly browned. (about 20-25 minutes)

8. In a large bowl, whisk the remaining 7 eggs and half & half, then add the rest of the ingredients. Pour into prepared hash brown crust.

9. Bake until set, 35 to 40 minutes and allow to cool slightly before unlatching the springform pan and removing the wax paper on the sides and serving.