Hashbrown Quiche

I made this a while ago. I love how it makes a nice potatoey crust. Yum!

3 c. shredded frozen hashbrowns, thawed

4 Tbs. (1/2 stick) butter, melted

4 large eggs, beaten

1 c. half and half

1 c. shredded cheddar cheese

5 strips of bacon, sliced

1/2 of 1 onion, diced

1 tsp. dried parsley flakes

1. Preheat oven to 425 degrees F.
2. Gently press the thawed hashbrowns between paper towels to dry them as best as possible. Toss the hashbrowns with the melted butter. Salt and pepper to taste. Press the hashbrowns into a 9 inch pie plate into the bottom and up the sides forming a crust. bake for 20-25 minutes until golden brown and starting to crisp.
3. Saute the onions and bacon in a small saute pan. In a large bowl, combine the remaining ingredients. Stir in the cooked bacon and onions. When the hashbrown crust is ready pour the egg mixture into it and return it to the oven.
4. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
5. Enjoy!

You cansubstitute the filling with any ingredients you would like such as swiss cheese, spinach, ham, broccoli, etc. I will definitly be playing with this recipie with what ever I find in my fridge.