Hashbrown Quiche

I was making Shelleys coconut cookies and accidentally used the whole egg instead of just the egg whites. I didnt want to waste 4 good eggs so I thougt we would have breakfast for dinner tonight. This is what I came up with. It turned out pretty good.

Serves: Makes a 9 in quiche
Time: 1 hr 20 min

Crust:
3 c hashbrowns (I use frozen)
1/4 c butter
salt

Fill a pie pan with hashbrowns and arrange around pan and up the sides to make crust. drizzle butter all around and bake for 40 min at 450 degrees. Or until it is light brown on sides and cooked on bottom

Filling:
8 eggs
1/4 c milk
1/2 cup chopped onions (green would be good too)
1/2 cup chopped tomato
1/2 c frozen corn
1/2 c chopped spinich
1/2 c grated cheddar chese (any cheese will do)
salt and pepper
add any spices or herbs you like

Reduce oven to 350 degrees. Beat eggs. Add milk and cheese, mix. Add salt and pepper to taste and any spices or herbs. Pour all other ingredients over crust. Pour egg mixture over that. Bake for 40 min or until eggs are solid in center and puffed up. Let cool for a few minutes and serve. Garnish with sour cream.