Potato Crust Is the Secret Weapon for a Tasty, GF Quiche Lorraine

melted butter, divided by half

bag hash brown potatoes, thawed (1 pound 4 ounces works perfectly.)

salt and pepper,

nutmeg

heaping Tablespoon Dijon mustard

olive oil

slices bacon, chopped into 1/4-inch pieces

large onion, diced

finely chopped fresh thyme

garlic, minced

eggs

half and half

shredded Gruyère