Strain excess liquid from thawed hashbrowns, then place in a mixing bowl.

Add the shredded cheese and seasonings and mix thoroughly.

Grease your springform pan lightly, then press the hash brown mixture into the bottom and up the sides of the pan. Make sure it’s an even layer with no holes.

Freeze your pressed crust for an hour or so to ensure it holds form while baking.

Bake the empty hash brown crust at 425°F for 15-20 minutes, then let cool while you make the quiche filling.

Whisk together the eggs, sour cream milk, and seasonings until evenly combined.

In a small pan on the stove, lightly cook your chopped shallot until lightly golden.

Crumble bacon and add to the egg mixture along with the cheese, blistered tomatoes, cooked shallot, and chopped spinach. Mix together then pour into the slightly cooled crust.

Bake at 375°F until the eggs have set, about 25 minutes.

Remove quiche from the oven and carefully run an offset spatula or knife around the perimeter of the pan to loosen it. Remove the ring from the springform pan and return the quiche to the oven for another 10 minutes or so to let the outside of the crust crisp up.

Let cool for a few minutes before serving. Top quiche slices with shaved parmesan and sliced green onion if desired.