Preheat oven to 425 degrees F and place the top rack towards the middle of the oven. Spray a 9-9.5" round pie plate with nonstick cooking spray.
Press the thawed hash browns into the pie plate, creating a crust. Push down with your fingertips or the back of a spoon - bottom and sides.
Season with garlic powder and onion powder, as well and salt and pepper, to taste.
Bake for 15-20 minutes, or until the hash browns start to crisp up.
While the crust is baking, saute the peppers and onions and combine the ingredients for the filling.
Place a nonstick pan over medium heat with butter. Once the butter has melted and is starting to bubble, add the diced bell peppers and onions. Saute until both have softened and the onions are translucent.
Remove from the stove and set aside temporarily.
To a medium mixing bowl, whisk the eggs and egg whites. Add in the garlic powder, cheddar cheese, ham, broccoli, half and half, and sautéed peppers and onions. Stir to combine. Season with salt and pepper, to taste.
Once the crust is done baking, remove it from the oven and reduce the heat to 350 degrees F.
Pour the filling into the baked hash brown crust. Top with crumbled goat cheese. Bake for 35-45 minutes or until the filling is set in the center. A knife or toothpick should remove clean.
Let rest for 5-10 minutes before serving warm.