How to make it:
Preheat the oven to 425° F.

Remove pie crust from refrigerator and fit into a 9-inch pie plate. Crimp the edges with a fork. Cover with a double layer of heavy-duty aluminum foil and press to the crust. Place pie weight (ceramic beads, dried beans, another pie plate, etc.) on top of foil. This will keep the crust from puffing up. Place in the oven for 10 minutes.

While the crust is pre-baking, fry up the hash brown in a large skillet on medium heat, either cooked in the bacon/sausage fat or sprayed with cooking oil. Add the chopped onion and a good pinch or two of salt, stir together then continue to cook until the potatoes crisp up a bit on the bottom. Don't move them around too much so you can achieve a crispy sear; then flip the best you can. If you stir them too much, you'll release too much of the starches and they'll become mucky.

Chop the deli ham/cooked bacon/cooked sausage and shred the cheese. It's best to use a block and shred the cheese yourself. Pre-shredded cheese contains additives (sawdust!) that prohibits it to fully melt appropriately. Plus block tastes so much better.

Remove foil and pie weight and bake crust another 5 minutes. Set aside to slightly cool.

In a medium bowl, whisk together eggs, heavy cream, parsley, salt and pepper. Set aside.

Scatter half the cooked hash mixture on top of the cooled pie crust. Sprinkle half of the meat and cheese over that. Repeat layer one more time.

Pour egg mixture over the whole top. Reduce oven temp to 350° F. Place the quiche in the oven and bake for 40-45 minutes. Let cool at least 15 mins before slicing to allow a firm set.

Serve warm.