Kathy's Hash Brown Crust Quiche Lorraine

Hash Brown Crust

4 cups frozen shredded hash browns, thawed (1 pkg of Golden Grill Hashbrown)

2 tsp.  butter, melted

1 beaten egg

1 tsp salt

butter, for greasing

oil spray (or olive oil)

Egg Mixture

4 eggs

1 cup milk (preferably cream, but low fat will also work)

3/4 cup cream

seasoning salt

1 tsp Johnny's garlic spread

options-onion powder, cayenne, red pepper flakes, etc.

1/2 tsp salt

black pepper

Filling

1/2 tbsp butter

6 oz / 180g bacon, cut into large dice (5 or 6 slices)

1 small onion, diced

1 garlic clove, minced

3/4 cup grated cheese (cheddar or gruyere)

(actually any quiche filling)

Preheat oven to 425F.

Grease pie dish with olive oil.

Hash Brown Crust

Grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds.

Take a handful of the rinsed grated potatoes or the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl.  Repeat with remaining potato.  (You should have about 4 cups)

Add melted butter and salt and mix.

Pour the shredded potato into pie dish and spread over the base and side.

Pat down  until firmly packed.  Bake the crust for around 30 minutes.

Filling and Egg Mixture

Melt 1/2 tbsp butter in fry pan over medium heat.

Add onion, garlic and bacon and saute until the onion is translucent and the bacon is starting to brown but not crisp.

Remove from the stove and set aside to cool slightly.  Place Egg Mixture ingredients in a bowl and whisk to combine.

Fill Quiche

When the crust is light golden brown remove from the oven and scatter the bacon onion mixture across the base, then the cheese.  Then pour the Egg Mixture in.

Baking the Quiche

Return the quiche to the oven and turn the oven down to 350.  Bake for 25 minutes or until set.  Let it rest for 5 to 10 minutes before serving.