Hashbrown Quiche with Maple Bacon and Scoville Brothers Hot Sauces

Hash brown crust -

3 1/2 cups thawed hash browns moisture removed (use a salad spinner or blot well with paper towels).
several grinds of pepper
a shake or two of sea salt
1/2 stick of butter melted.
Mix and pat in a large pie pan and bake at 450 F for 22-25 minutes until edges are browning up. Remove and lower oven temp to 325. (if you want the bottom a little crispier, put some foil gently around the top edges and cook an additional two minutes).

Cook 8 pieces of bacon, drain,
Chop and toss with 1/2 teaspoon pure maple syrup.

Mix in large bowl:
The chopped maple bacon
1 and 1/2 cup slightly steamed broccoli
1/2 cup chopped sweet onion
1/4 teaspoon crushed red pepper
1/8 teaspoon of Scoville Brothers Hot Sauces "Singing Smoke" ("Heavy Metal Heat" is also excellent in this dish.)

In small bowl mix:
4 eggs whisked
1 cup half and half
Pour over veggies/bacon in the bigger bowl.

In a cereal bowl toss
1 cup of Italian blend cheeses (Asiago, Romano, Mozzarella, Parmesan, etc.). I used goat cheeses Caprino del Molise and mozzarella from LaClare Creamery as part of my blend.
1 Tablespoon of flour.

Gently stir cheese into quiche filling in the large bowl.

Gently ladle into crust and cook in 325-degree oven for 50-55 minutes. (knife inserted into center should come out clean).
Let sit 10 minutes and serve.