Preheat oven to 450F. Gently press the drained
hash browns between
paper towels to dry them as best as possible. In a 9-inch pie plate,
toss the hash browns with the melted butter into the plate. Press
them into the bottom and up the sides to form a crust. Bake for
20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the
When the hash brown crust is ready pour the egg mixture over it and
return to the oven.
Lower the oven temperature to 350F and bake for
about 30 minutes
until the quiche is light golden brown on top and puffed.