Green Chile and Canadian Bacon Quiche with Hash Brown Crust

I know that quiche has a luscious, buttery crust usually, but I loved the idea of shredding potatoes as an alternative. In fact, I think it's a glorious idea--better than the original. It's like the ultimate diner combination gone homemade, and I don't think I'll ever go back.

If you haven't checked out For the Love of Cooking, by the way, you should. Lots of great dinner ideas, and many of the recipes can feed an army (or a very, very hungry husband).

Green Chile and Canadian Bacon Quiche with Hash Brown Crust (Recipe from For the Love of Cooking, slightly adapted)

1 1/2 - 2 russet potatoes, peeled and grated
Olive oil or olive oil cooking spray
1/2 cup of Canadian Bacon, chopped
1-4.5 oz can of green chiles, diced
2 plum tomatoes, diced
1/2 cup cheddar cheese
7-8 eggs, beaten
1/4 cup of skim milk
Sea salt and freshly cracked pepper, to taste

Directions
1. Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Peel then shred the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt, freshly cracked pepper, and garlic powder, to taste. Bake in the oven for 13-15 minutes. Remove from oven and set aside.

2. Sprinkle some of the diced tomato, ham, green chile, and cheddar cheese on top of the potatoes Beat the eggs with the milk and season with sea salt, and freshly cracked pepper. Pour the egg mixture on top of the veggies then top with the remaining tomato, ham, green chiles, and cheese.

3. Place in the oven and bake for 30-35 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing.