You will need 6 cups shredded potatoes … ( reserve 2 cups shredded potatoes in cold water .. replace the water if it turns pink, dark or too starchy ) … keep all of your shredded potatoes in a bowl of cold water until you’re ready to work with them.
Combine the following ingredients and then press evenly onto the bottom and sides of a pie pan.
4 cups shredded potatoes (wrung out with kitchen towel, paper towels and/or salad spinner)
4 tb spoons oil
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 C shredded cheddar
1/4 C shredded parmesan
1/2 C chopped scallions (4 – 6)
Press the mixture into the pie pan.
Bake crust at 400F with pie protector for 30 minutes.
After 30 minutes take it out and press the potatoes down with a fork all around the bottom and around the sides, pressing them back up to the top, as they will slide down during cooking.
With a pastry brush, paint the bottom of the crust with a beaten egg.
Return to oven with the pie protector removed and bake for another 30 minutes, until it is lightly browned along the edges.
*** Confession: In the picture below I fell asleep while waiting and overcooked the crust, which lead me to the discovery of a showstopping technique to finish off your hash brown crust. This technique should work no matter what recipe you use for the hash brown crust or filling.
Try not to begin with an over-baked pie crust as I did. Either way, your hash brown crust will have probably shrunk down to an unimpressive size. There is a way to fix that!!
Remove the baked shell from oven and allow to cool.
In the meantime, soften the remaining 2 cups of shredded potatoes in a skillet on medium heat with 2 tb oil or butter, 1/4 tsp salt … cook until soft but not browned … place by heaping mounds all around the edges immediately after pouring in the quiche custard.
Cook quiche at 400F for 30 minutes, and then 350F for the last 30 minutes.