Using a large deep skillet, add oil and place over medium-high heat. Once hot, add frozen hash browns and press into an even layer. Season with salt and pepper. Cook without stirring for 10-12 minutes, or until bottom is golden brown and crisp.

Carefully flip hash browns and continue cooking for 6-8 more minutes, or until both sides are golden brown.

Spray a 9” pie pan with nonstick baking spray. Transfer hash browns into the pan, pressing into bottom and sides to form a “crust.”

Preheat oven to 375°F.

Using a large skillet, add bacon and cook over medium-high heat until crispy. Transfer bacon to a paper-towel lined plate, but reserve ~1 Tbsp of bacon grease in skillet.

Add onion, bell pepper and jalapeno to skillet; cook for 5-6 minutes, stirring occasionally, or until onions have softened. Add garlic and continue cooking for 1-2 more minutes, stirring often.

Using a large bowl, add shredded cheeses, eggs, milk, salt, cumin and black pepper; whisk until well combined. Add onion mixture and cooked bacon; stir until well combined.

Pour egg mixture into pie pan. Bake for 45 minutes, tenting with foil after 30 minutes to prevent the top from burning. (Note: When done, a knife inserted into the center of the quiche should come out clean.)

Let cool for 5-10 minutes before slicing.

Before serving, garnish with chopped green onions.