I see no reason why the butter would burn, any more than the potatoes!
I just would recommend you try something else.
Why use frozen pre-prepared potatoes? The defrosting, eliminating the liquid, mixing with butter, etc will take you more time than just grating potatoes from scratch (really!) and who knows what else is in frozen hashed browns. Plus they cost more.
Try this:
Grate a couple of potatoes, depending on the size - two very large (less time to peel) or three medium. Grate on the coarse side of the box grater (the side that is like round holes) or with some kitchen gadget like a food processor - i can;t tell you how because i donl;t have one. It takes a minute by hand anyway and there is less to wash.
Toss with salt and pepper - grate in a small onion if you like.
Very heavily butter the quiche pan.
Press the potatoes into the pan so they form a solid coating all around, like a thick crumb crust you might use for a crumb crust pie.
Bake it blind for something like 20 minutes at high heat high in the oven so the top of it gets some heat (you want it to make a crusty crust eventually, i've never had it come out burned)
Fill with whatever quiche filling you want - and finish baking. I like using high heat for quiche because it makes a beautiful golden splotchy top, which is very appetizing, and the crust gets a bit crispy.
As for the name, Breton Beats, what do you suppose quiche means anyway? It has the same root as cake, kuchen etc. in fact, it appears to have derived from the Alsace-Lorraine dialect and directly derived from the German "kuche" (i don;t know how to get the umlaut) so, really, we don;t need to be so picky. Like in italian, all cakes and pies can be called pizza (I've even had a chocolate cake with fudge frosting called a "pizza" here).
If someone objects to calling it a quiche, call it something else - who cares, it tastes good. Isn't that what food is about?
