Hash Brown Quiche

recipe courtesy of Paula Deen

3 cups shredded, frozen hash browns, thawed & drained
4 Tablespoons butter, melted
4 large eggs, beaten
1 cup half-and-half
¾ cup bacon, fried and crumbled
½ cup green onions, diced
1 cup Cheddar, shredded
Salt and pepper

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash brown with the melted butter into the plate. (Season with salt or season salt if desired.) Press them into the bottom and up the sides to form a crust. Bake for 20-25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready, pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 and bake for about 30 minutes until the quiche is light golden brown and puffed.