Of course @pariza!!!

Ingredients

Crust:
3 cups shredded (hash brown) potatoes
3 tablespoons olive oil
salt & pepper to taste
Filling:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 small head (about 2 cups) broccoli florets, roughly chopped
6 eggs
1 cup full fat coconut milk
1 cup cooked chicken breast, cubed
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/2 teaspoon freshly grated nutmeg
Instructions

Preheat oven to 375 degrees F (190 C) and toss potato shreds in a 12 inch cast iron skillet (or a similar sized pan that can go in the oven like a small casserole dish) with olive oil and salt and pepper to taste. Press the potatoes into as even a layer as you can and form up the sides of pan as well. Bake for 15 to 20 minutes or until golden on the edges. Remove and cool for about 5 minutes, and reduce oven temp to 325 degrees F (160 C).
While crust is in the oven, add the remaining 1 tablespoon oil, onion, garlic, and broccoli to a small frying pan and place over medium high heat. Cook for 4 to 5 minutes until broccoli is tender. Set pan aside to cool. Whisk eggs, coconut milk, salt, pepper, and nutmeg in a medium bowl, then stir in chicken.
Once crust and veggie mix have cooled just a little, add the broccoli mix to the egg mixture and fold in until evenly mixed. Scare the enntire thing into the prepared crust and bake for another 25 to 30 minutes until quiche is set and top is browned. Remove and cool for about 5 minutes then serve hot.