Bacon and Cheese Quiche with Hashbrown Crust

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with non-stick cooking spray.
In a bowl, combine the thawed hash browns and melted butter. Press this mixture into the bottom and sides of the pie dish to create your crust.
Bake the crust for 20 minutes, or until golden brown.
Remove from the oven and let cool slightly.
Sprinkle the crumbled bacon evenly over the crust, followed by the cheddar cheese.
In a separate bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture over the bacon and cheese.
Bake for 30-35 minutes, or until the center is set and the top is golden.
Let cool for a few minutes before slicing and serving.

For an extra crispy crust, brush the hash browns with a little extra melted butter before baking.
Squeeze out excess moisture from the thawed hash browns for a crispier crust.
Experiment with different cheeses like Swiss or Gruyere!
Make-ahead tip: Prepare the quiche the night before and refrigerate. Add a few extra minutes to the baking time.

Vegetarian: Omit the bacon and add sautéed spinach, mushrooms, or bell peppers.
Gluten-Free: Use gluten-free hash browns, or substitute with shredded zucchini or sweet potatoes.
Dairy-Free: Use dairy-free cheese and milk alternatives.

Can I make this ahead? Yes! Prepare it up to a day in advance and refrigerate.
Can I freeze it? Yes! Freeze for up to 3 months. Thaw overnight and reheat.
Other meats? Absolutely! Use cooked sausage, ham, or chicken instead of bacon.

Enjoy your delicious Bacon and Cheese Quiche!