Crust instructions:

Preheat oven to 375 degree

Grate potatoes and then rinse in bowl of cold water several times

Drain well squeezing out excess water

I like to use my potato ricer for that but if you don't have one just squeeze out as much water as you can and dry on paper towels

Press hash browns in 9 inch pie plate and drizzle with 2 tbsp. of melted butter

Bake in 375 degree oven approximately 20-25 minutes until firm and lightly browned

Filling instructions:

Saute onion, garlic, and mushrooms with ½ tbsp. of butter & 1 tbsp. of olive oil over medium high heat about 7-8 minutes

Add salt, pepper, and garlic powder to mushrooms as sautéing.

Remove from heat and set aside

Meanwhile in large bowl combine eggs, half & half, greek yogurt, garlic powder, cayenne pepper, black pepper, salt and beat until smooth. Fold in mushrooms and cheddar cheese

Pour into prepared hash brown crust.

Bake in 350 degree oven about 30-35 minutes until set and lightly browned