Hashbrown Quiche- Gluten free

This recipe was born out of trying to use up everything I had in the fridge before I leave on a week long cycling camp. Lots on vegetables and eggs from NaVera Farms are the main stars in this but you can use whatever you have on hand.

Natural Easter eggs in every dozen!

1 1/2 cups, shredded frozen hash browns, thawed and drained

2 tablespoons olive oil
6  eggs, beaten
1/4 cup half-and-half

1/2 tsp smoked paprika

1/4 tsp dried mustard 

3/4 cup diced red cabbage
1/2 cup diced mushroom

1 cup shredded kale

1/4 cup shredded parmesan cheese

Salt and freshly ground black pepper

 Pre heat the oven to 425. Toss the hash browns with 1 tps olive oil. Press in to pie pan and back until browned, about 20 min.
Meanwhile toss diced vegetables with the remaining oil , spread on baking sheet and roast until browned, about 20 min.

Turn oven down to 350
In a bowl mix eggs, half and half, paprika, mustard, salt and pepper to taste. Set aside. Layer roasted vegetables over hash brown crust. Pour egg mixture evenly over top. Sprinkle with parmesan. Bake 45-55 min or until set in center. Cool 5 min before cutting.