Preheat your oven to 450°F (232°C). Spray a pie pan with baking spray to prevent the crust from sticking and set it aside.

In a large mixing bowl, combine the thawed shredded hash brown potatoes, melted butter, Dijon-style mustard, garlic powder, and a pinch each of salt and ground black pepper. Make sure everything is well mixed and the potatoes are evenly coated with the seasonings and butter for the best flavor.

Press the seasoned hash brown mixture firmly and evenly into the bottom and up the sides of the prepared pie pan to form a crust. Bake in the preheated oven for 25 minutes, or until the edges are golden brown and crisp. After baking, reduce the oven temperature to 350°F (177°C). I like to let the crust cool slightly while I finish preparing the filling—it sets a bit and stays crispier.

While the crust is baking, whisk together the beaten eggs, shredded sharp cheddar cheese, sliced green onions, chopped roasted red bell peppers, diced ham, crumbled cooked bacon, half-and-half, and a dash of hot sauce in a mixing bowl. Make sure to combine thoroughly so every slice has an even distribution of ingredients.

Pour the prepared egg and filling mixture into the baked hash brown crust. Place the pan in the oven and bake at 350°F (177°C) for about 30 minutes, or until the center of the quiche is puffed and springs back when pressed gently. I always let the quiche rest for at least 15 minutes before slicing; this keeps the filling creamy and helps the slices hold together.

Slice the quiche and garnish with freshly chopped chives. Serve warm, with extra hot sauce on the side if you like an extra kick. To make the dish even fresher, I love using snipped chives right before serving.