I just made this for the first time last week. I love the hash brown crust, but would sub my regular quiche ingredients next time: Hash Brown Quiche 3c frozen hash browns (Southern Style) 1 small onion, diced 1/3 c butter, melted 1 cooked ham steak, diced 8oz swiss cheese, grated 8oz muenster cheese, grated 2-1/4c milk or cream 6 eggs Salt to taste Preheat oven to 425F. Mix together hash browns and onion Press into 9x13 pan . Drizzle with melted butter. Bake 25-35 minutes until golden Reduce oven temperature to 325F. Toss together ham and cheeses, place into hot crust. Mix milk, eggs and salt and pour into crust. Bake uncovered for 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

It will work as described. Adding an egg to your thawed potato, dry, then pre-baked. As long as you give it a good press at the joint where the pan parts connect. I use my high sided tart pan that way. The two part pan where the disk just sits into the bottom without the spring pressure and it works. I have had a short lived leak if the egg filling reaches too high and above the potato crust. My high sided pan is only about 3 inches. Short lived meaning that it quickly sealed after the leak, since the pre-baked crust and pan were hot. It was just a small blob inch leak. Only happened once. Do plan on pressing potato up the sides as well. I always, with anything that could leak, place it on a small sheet pan with foil, or something on the next rack under. Freezing? I think that depends on the ingredients. Mine are pretty dense with veggies and don't care much for how they freeze and re-heat. Shallow egg tarts and small ones do much better for some reason. Crust to filling ratio is closer. A more dense tart, higher than 2-3 inches wants to separate a bit when re-heated. Really just depends on the filling ingredients. If i wanted to do such a thing for an event for a crowd, i would have to test it first. And take good notes on timing and temp and method. Baked it covered just shy of being done, cool and freeze. Not allowing much top browning at all the first cooking. Maybe adding something fresh to the top like finely grated parm, halved cherry tomatoes and a bit of chopped parsley the second baking...

Since I was not asking a question thought I had better bump it down. Lois

So glad you brought this up. Day before yesterday I got a call from a high school classmate who lives in California and she said she was getting ready to make a quiche. Well, that got my saliva glands working. Yesterday was shopping day and I bought additional cheeses, broccoli, asparagus and ham. Guess who is going to make quiche today. Madonna