Corn and Bacon Quiche

Brush a 9 1/2-inch deep dish (1 1/2 to 2 inches high) pie plate with Unsalted Butter (1 Tbsp) .

Pat dry Frozen Shredded Hash Browns (3 cups) with a paper towel if needed. Toss hash browns with remaining Unsalted Butter (2 Tbsp) and Kosher Salt (as needed)

Meanwhile, chop 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) and Red Bell Peppers (4 Tbsp) and sauté until starting to soften, about 3-5 minutes.

In a medium bowl whisk together Eggs (4) and Sour Cream (4 Tbsp) until combined. Whisk in Kemps Half & Half (sponsored) (1 1/4 cups) , Dried Basil (2 tsp) , remaining Kosher Salt (1 tsp) , Ground White Pepper (as needed) and 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 Kernels (1 cup) and Cheddar Cheese (1 cup) .