Classic quiche with crispy crust

Place frozen hash browns in a large heatproof bowl and microwave (about 2 to 3 minutes).

To bowl with hash browns, add sharp cheddar, unsalted butter, garlic powder, kosher salt, and freshly ground black pepper and mix until well combined.

Preheat oven to 425°. Grease a 9″ springform pan with cooking spray.

Transfer hash brown mixture to prepared pan.

Bake crust until edges are starting to brown (about 40 minutes).

In a large bowl, whisk cornstarch and 1 egg until smooth and no lumps remain.

Add sour cream, whole milk, dijon mustard, kosher salt, freshly ground black pepper, and remaining  5 large eggs and whisk until smooth.

In a large skillet over medium-high heat, cook bacon, stirring occasionally, until just starting to brown and crisp, 6 to 8 minutes.

Add white scallion parts and half of green scallion parts and cook, stirring, until bacon is crispy and scallions are softened and brown, 1 to 2 minutes more.

Transfer to a paper towel-lined plate.

Sprinkle half of cheddar across base of crust.

Top with bacon mixture and remaining green scallion parts.

Slowly pour egg mixture into crust. Top with remaining cheddar.

Preheat oven to 375°. Bake quiche until just set (40 to 50 minutes). Let cool 30 minutes.

Run a knife around edges of pan before unmolding.

Serve quiche warm or at room temperature.