Step 1

Preheat oven to 450 degrees F. Grease a 9 inch pie plate with butter and set aside.

Step 2

Place the frozen hash browns in a large bowl. Drizzle with the melted butter and extra virgin olive oil. Toss to coat. Sprinkle with 1 teaspoon of kosher salt, 1/2 teaspoon pepper and the garlic powder. Toss to coat the hash browns with the spices.

Step 3

Evenly spread the hash browns in the prepared pie plate and press up the sides of the pan. Bake for 30 to 35 minutes or until the hash browns are starting to brown.

Step 4

While the crust is baking, mix the filling. In a bowl or 4 cup measuring cup add the eggs and beat until combined. Stir in the heavy cream, scallions, ham, cheddar cheese, 1 teaspoon kosher salt, 1/2 teaspoon pepper and mustard.

Step 5

Remove the crust from the oven. Gently press down on the hash browns with a spatula to fill in any gaps in the crust. It doesn’t have to be perfect. You just want the crust to not have any big gaps.

Step 6

Carefully pour the egg mixture into the crust. Return the quiche to the oven and bake for 25 to 30 minutes or until the eggs are just set and have an internal temperature of about 170 degrees F on a digital thermometer.

Step 7

Remove the quiche from the oven. Let cool about 5 to 10 minutes before cutting into wedges and serving.