Bacon Quiche with Hash Brown Crust

Preheat oven to 450 F.

Hashbrown crust -

3 1/2 cups shredded potato (can use  thawed hash browns) moisture removed (use a salad spinner or blot with paper towels).
a few grinds of pepper
a shake or two of sea salt
1/2 cup stick butter melted.

Mix and pat in a large pie pan and bake at 450 F for 22-25 minutes until edges are browning up.   Remove and lower oven temp to 325. (if you want the bottom a little crispier, put some foil gently around the edges and cook an additional two minutes).

Cook 8 pieces of bacon, drain,

Chop and toss with 1/2 teaspoon pure maple syrup.

Mix in large bowl:

the bacon
1 and 1/2 cup slightly steamed broccoli
1/2 cup chopped sweet onion
1/4 teaspoon crushed red pepper
1/8 teaspoon of  smoky hot sauce (I strongly recomment  the "Singing Smoke" sauce from Scoville Brothers 

In small bowl mix:

4 eggs whisked
1 cup half and half. 

Pour over veggies/bacon.

In a cereal bowl toss:

1 cup of  Italian  blend cheese (Asiago, Romano, Mozzerella, Parmasan)
1 Tablespoon of flour.

Gently stir into quiche filling in the large bowl.

Gently ladle into crust and cook in 325 degree oven for 50-55 minutes, until a knife inserted into center comes out clean.  Let rest 10 minutes and serve.