Breakfast Quiche

Place thawed hash browns in a clean kitchen towel. Squeeze until most of the moisture has been released. Place the hash browns in a medium bowl; add 1/2 cup cheese and toss to combine. Lightly coat a 9-inch pie pan with cooking spray. Press the hash brown mixture into the bottom and up the sides of the pan, making sure there are no holes. Freeze until firm, about 1 hour.

Preheat oven to 425°F. Remove the pie pan from the freezer and let stand at room temperature while the oven preheats. Bake until the crust is starting to turn golden brown around the edges, about 20 minutes. Let cool slightly on a wire rack, about 10 minutes. Reduce oven temperature to 375°F.

Meanwhile, whisk eggs, milk, garlic powder, salt and pepper together in a medium bowl until well blended. Stir in bacon and the remaining 3/4 cup cheese. Pour the mixture into the warm crust. Bake until the egg mixture is set and the top is light golden brown, 25 to 30 minutes. Let the quiche cool for 5 minutes before slicing and serving.