Bacon and Cheese Quiche with Hashbrown Crust

3 cups frozen shredded hashbrowns, thawed
1/4 cup unsalted butter, melted
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
4 large eggs
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the thawed hashbrowns with melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie plate to form a crust.

Place the hashbrown crust in the preheated oven and bake for 20 minutes, or until the edges are golden brown and crispy.

While the crust is baking, in a separate bowl, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and onion powder.

Once the crust is ready, sprinkle the shredded cheddar cheese and crumbled bacon evenly over the crust.

Pour the egg mixture over the cheese and bacon.

Reduce the oven temperature to 350°F (175°C) and bake the quiche for 30-35 minutes, or until the center is set and the top is golden brown.

Allow the quiche to cool for a few minutes before slicing and serving.

For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach. You can also experiment with different cheeses, such as Gruyère or Swiss, for a more sophisticated flavor. If you prefer a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños to the egg mixture. For a gluten-free option, ensure your hashbrowns are certified gluten-free.