Description
This Hash Brown Crust Bacon and Cheddar Quiche is a savory breakfast or brunch favorite, featuring a crispy hash brown crust filled with a creamy mixture of eggs, bacon, sharp cheddar cheese, and subtle spices. Its blend of crispy potatoes and rich filling offers a delicious alternative to traditional pastry quiches, perfect for gatherings or a satisfying family meal.
Ingredients
Scale
Hash Brown Crust
- 3 cups frozen shredded hash browns, thawed and squeezed dry
- 2 tablespoons melted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
Filling
- 6 large eggs
- ¾ cup whole milk (or half and half for extra creaminess)
- 1 cup cooked bacon, chopped (about 6 slices)
- 1 cup shredded sharp cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
- Optional: 2 tablespoons chopped chives or green onions
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the crust and later the quiche filling.
- Make the Crust: In a bowl, mix the thawed and squeezed dry hash browns with melted butter, salt, and black pepper until well combined.
- Form the Crust: Press the hash brown mixture evenly into a greased 9-inch pie dish, pressing it up along the sides to create a sturdy crust for the quiche.
- Bake the Crust: Bake the crust for 20 to 25 minutes in the preheated oven until the edges are golden brown and beginning to crisp, ensuring a firm base.
- Prepare the Filling: In a separate bowl, whisk together the eggs, whole milk, garlic powder, onion powder, and a pinch of salt and pepper until smooth and fully combined.
- Add Bacon and Cheese: Stir in the cooked chopped bacon, shredded cheddar cheese, and optional chopped chives or green onions for added flavor and texture.
- Assemble the Quiche: Pour the egg and bacon mixture evenly into the pre-baked hash brown crust, distributing the filling carefully.
- Bake the Quiche: Return the assembled quiche to the oven and bake for 30 to 35 minutes, or until the center is set and the top turns lightly golden brown.
- Cool and Rest: Remove the quiche from the oven and let it rest for 5 to 10 minutes to allow it to set further for easier slicing.
- Serve: Slice the quiche and serve warm or at room temperature for a delicious breakfast or brunch dish.
Notes
- Ensure the hash browns are thoroughly squeezed to remove excess moisture for a crispier crust.
- Using half and half instead of milk will make the quiche extra creamy.
- Chives or green onions are optional, but they add a nice fresh flavor.
- Leftover quiche can be refrigerated for up to 3 days and reheated gently.
- For a crust with more flavor, consider seasoning the hash brown mixture with additional herbs like thyme or rosemary.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
