Preheat oven to 425 degrees F (220 degrees C).
Brush a 9 1/2-inch deep dish (1 1/2 to 2 inches high) pie plate with
Unsalted Butter (1 Tbsp)
Frozen Shredded Hash Browns (3 cups)
dry with a paper towel if needed. Toss hash browns with remaining
Unsalted Butter (2 Tbsp)
Kosher Salt (1/2 tsp)
Press hash browns evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
Bake potato crust for 30 minutes.
Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C).
Wright® Brand Smoked Bacon (5 slices)
into 1/2-inch pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan.
To the same skillet add
Onions (1/2 cup)
Red Bell Peppers (1/4 cup)
and sauté until starting to soften, about 3-5 minutes.
In a medium bowl whisk together
Sour Cream (1/4 cup)
until combined. Whisk in
Half and Half (1 1/4 cups)
Dried Basil (1/2 Tbsp)
Kosher Salt (3/4 tsp)
Ground White Pepper (1/2 tsp)
Crushed Red Pepper Flakes (1 pinch)
Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of
Frozen Corn (1 cup)
Cheddar Cheese (1 cup)
Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.