This is a delicious take on a quiche and since there is no grain or flour in it, it is gluten free! You can change the filling according to your tastes and to what you have in the fridge.
3 cups hash browns, thawed if frozen
2 tbsp. oil, melted butter or bacon fat
4 slices of crisp bacon (leftover or packaged crumbles), crumbled
1/4 cup chopped onion, green onions if you prefer
1 cup chopped raw spinach leaves
3/4 cup grated Parmesan, divided
1 cup grated sharp cheddar
3 eggs beaten with 1/2 cup milk
Preheat the oven to 400 degrees, grease a 9 inch deep pie pan. Drizzle the 2 tbsp of oil or butter or bacon fat over the grated potatoes and add 1/4 cup of the grated Parmesan. Mix together well and then press into the pie pan, up around the sides and bottom. Press it in firmly. Bake in the preheated oven about 30-40 minutes or until nicely browned on top and bottom. Remove from the oven and cool about 10 minutes.
While the crust it cooling, beat the eggs and milk together until well blended. Sprinkle the bottom of the crust with the bacon, then the spinach, and the cheeses. Sprinkle the onion on top. Then slowly pour the egg and milk mixture over the top, allowing it to settle through the other toppings. Reduce the heat of the oven to 350 degrees, then put the pan in the oven. Bake about 30 minutes or until the filling is set and the top is starting to brown. Remove from the oven and allow to sit about 10-15 minutes before cutting and eating. Enjoy!!!
Options: any cooked, drained vegetables (broccoli, asparagus, cauliflower, peas, green beans, etc), cubed or chopped ham or chicken or any kind of cooked meat or fish, other types of cheeses, favorite herbs, you name it.