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).
Chop and toss with 1/2 teaspoon pure maple syrup.
Mix in large bowl:
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
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.