Step 1

Spray a 10-inch spring-form pan with nonstick cooking spray and set aside.

Step 2

Use your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns as possible.

Step 3

Add the squeezed hash browns, ¼ cup shredded cheddar (if using), ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ cup melted unsalted butter to a large bowl and toss until the potatoes are evenly seasoned.

Step 4

Press the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.

Step 5

Place the crust in the freezer and let it freeze for at least 1 hour.

Step 6

Once the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.

Step 7

While the crust is in the oven, prepare the filling by whisking together 6 large eggs, 1 cup whole milk, and ½ cup heavy whipping cream.

Step 8

Add ⅔ cup shredded cheddar cheese, ⅓ cup chopped crisp bacon, ¼ cup sliced green onions, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon paprika. Pour the filling into the crust once it is partially baked.

Step 9

Turn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.

Step 10

Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.