Salsa & Cheddar Quiche With Hash Brown Crust

Quiche is one of my favorite ways to make breakfast ahead of time AND still have eggs! I'm a big fan of eggs and potatoes as a hearty breakfast, and this healthy version of quiche makes it easy to have it all in one dish.

Salsa & Cheddar Quiche With Hash Brown Crust
1 T + 2 t olive oil
1 russet potato, shredded
1 T corn starch
1/2 c diced onion
1/2 t salt
1/2 t pepper
4 eggs
1/2 c milk
1/2 c salsa
1/2 c shredded cheddar

-Heat 1 T olive oil in a 10 inch skillet on medium heat.
-Combine potato, corn starch, onion, salt and pepper.
-Spread the potato mix across the entire bottom of the skillet, making one large hash brown.
-Press and flatten the potatoes, and cook until browned (about 5 minutes).
-Invert the hash brown "crust" onto a plate, oil the skillet with 1 t oil, and return the hash browns to the pan to continue cooking the other side.
-Oil a 9 inch pie pan with the remaining 1 t.
-Press the hash brown into the pie pan, as the crust.
-Whisk together the remaining ingredients and pour into the crust.
-Bake at 400 for 30 minutes.