Description
This Hash Brown Crust Bacon and Cheddar Quiche is a hearty and delicious twist on traditional quiche, featuring a crispy hash brown crust filled with a savory mixture of eggs, bacon, sharp cheddar cheese, and subtle spices. Perfect for brunch or a satisfying breakfast, it combines creamy, cheesy flavors with a crispy potato base for a crowd-pleasing 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
Quiche 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 quiche.
- Make the Crust: In a bowl, combine the thawed hash browns with melted butter, salt, and black pepper, mixing well to evenly distribute the seasonings.
- Form Crust: Press the hash brown mixture firmly into a greased 9-inch pie dish, making sure to push some up the sides to create a sturdy crust that will hold the filling.
- Par-Bake Crust: Bake the crust at 400°F for 20–25 minutes until the edges turn golden and begin to crisp, ensuring a firm base for the quiche filling.
- Prepare the Filling: In a separate mixing bowl, whisk together the eggs, whole milk, garlic powder, onion powder, and a pinch of salt and pepper until fully combined.
- Add Fillings: Stir in the chopped cooked bacon, shredded cheddar cheese, and optional chives or green onions, mixing to distribute evenly throughout the egg mixture.
- Assemble the Quiche: Pour the egg and filling mixture into the pre-baked hash brown crust, spreading it evenly.
- Bake Quiche: Return the quiche to the oven and bake for 30–35 minutes, or until the center is set and the top turns a light golden brown.
- Cool: Remove the quiche from the oven and allow it to rest for 5–10 minutes; this helps the filling set further and makes slicing easier.
- Serve: Slice and serve the quiche warm or at room temperature for a delightful meal.
Notes
- Thaw and squeeze the hash browns thoroughly to avoid excess moisture in the crust.
- Use half and half instead of whole milk for a richer and creamier texture.
- Feel free to add veggies like bell peppers or spinach to the filling for extra nutrition and flavor.
- Leftover quiche can be refrigerated and reheated gently in the oven or microwave.
- If you prefer a crispier crust, you can bake it a few minutes longer before adding the filling.
