Preheat the oven to 425* F.

Add the hash browns, ½ cup of gruyere, 3 tablespoons olive oil (or melted butter), 2 teaspoons of salt and ¼ teaspoon of pepper to a large bowl and stir the ingredients to combine and coat the hash browns well.

Add the hash brown crust contents into a 9-inch baking dish (round or square) and press the hash brown crust evenly onto the bottom of the dish and up along the sides of the dish. Bake the crust at 425* F for 15 minutes until it starts to turn a light golden brown.

While the hash brown crust is baking, heat a pan over medium heat and add the 2 teaspoons of olive oil to the pan. Once hot, add the sliced onions and cook them for about 7 to 8 minutes until they are soft and a light golden brown, stirring frequently.

Remove the onions from the pan and set aside. Add the pancetta (or bacon) to the same pan. Cook the pancetta for about 7 to 8 minutes until the fat is rendered and it is lightly crisped. Stir occasionally to prevent burning. Once cooked, set aside.

In a large bowl, add the eggs, milk, gruyere cheese, ½ teaspoon of salt, ⅛ teaspoon of pepper, nutmeg, hot sauce and whisk together well.

Once the hash brown crust has finished baking, open the door to the oven and reduce the heat to 375* F.

Sprinkle the cooked onions and pancetta onto the crust and pour the egg mixture over top. Place the quiche into the 375* F oven and bake the quiche for 30 to 40 minutes until it is cooked through and not wet or jiggly in the center. A slight jiggle is ok, but if it looks like jello, add another 3 to 4 minutes to your cooking time.

Let the quiche rest for about 10 minutes prior to serving.