Bacon Cheddar Quiche with Hashbrown Crust

Serves 6 to 8

Ingredients:

20 ozs of frozen hashbrowns thawed

2 tbsp of butter melted

1 tsp of black truffle oil

1 ½ cups of shredded cheddar divided into 3

Salt & pepper to taste

6 eggs

1 tbsp cornstarch

2 cups of light sour cream

1 cup of whole milk

2 tbsp of Dijon mustard

8 ozs of bacon

1 bunch of green onion thinly sliced (white separate from greens)

Directions:

Pre-heat the oven to 425 degrees. Prepare & cook the crust the day before.  Let it cool completely, add the cooled bacon mixture, then cover and store it in the fridge.  The make the crust, mix the hashbrowns with the melted butter and ½ cup of the cheddar as well as the truffle oil.  Using at 9 x 3- inch spring form pan, seal the bottom edge all around with Crisco to seal in any liquid.  Spray the remainder of the pan.  Press the hashbrown mixture in the bottom and sides of the pan up a ½ inch from the bottom.  Bake the crust for 40 minutes.  While the crust cooks, cut the bacon into 1- inch pieces. In a medium skillet, cook the bacon for 6 mins.  Divide the green portion of the onions in half and add half to the skillet. Cook another 1 minute.  Transfer to a paper towel lined plate.  Once the crust is cooked, top it with the bacon mixture.

The next day pre-heat the oven to 375 degrees and ensure the rack is placed 1/3 third up from the bottom of the oven.

To make the filling, whisk together the eggs with the cornstarch until well blended.  Then whisk in the sour cream, milk, mustard, and season with salt & pepper.

Remove the crust with bacon from the fridge and pour in the egg mixture.  Bake for 50 minutes.  Remove from the oven and let it cool for 20 minutes.  Slide a thin knife around the edge of the pan and then carefully remove the sides of the springform pan. Slice and serve.