HASH BROWN QUICHE
Preheat oven to 450 degrees F.
Drain hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, mix the hash browns with the melted "ICBINB" into the plate. Press them into the bottom and partially up the sides to form a crust. Bake for about 20 to 25 minutes. The crust should begin to look golden brown and starting to crisp.
While the crust is baking, combine the remaining ingredients in a large mixing bowl. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Reduce oven temperature to 350 degrees F . Bake for about 30 minutes. The quiche will be light golden brown on top and puffed when it is ready.
Recipe inspired by Paula Deen’s original Hash Brown Quiche, found on www.foodnetwork.com.