why make this recipe
This quiche mixes crisp hash brown, salty bacon, and sharp cheddar. It cooks fast and feeds a crowd. You can make it for breakfast, brunch, or a light dinner. The flavors are simple and loved by many.
introduction
This Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche has a crunchy potato base and a creamy egg filling. It is easy to make and tastes rich. If you like a sweet treat after your meal, try a related dessert like the banana pudding brownies recipe for a simple finish.
how to make Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche
Make the crust first by pressing thawed hash browns into the pan and baking until crisp. Cook bacon and mix eggs, milk, cheese, and seasoning. Pour the mix into the hash brown shell and bake until set. Let the quiche rest before cutting so it holds shape.
Ingredients :
- 4 cups frozen shredded hash browns, thawed and squeezed dry
- 4 slices bacon
- 1 tablespoon butter or oil
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder (optional)
- 1/4 cup chopped green onions or chives (optional)
Directions :
- Preheat oven to 400°F (200°C).
- Press the thawed hash browns into a 9-inch pie dish or tart pan. Pack them to form an even crust up the sides.
- Bake the hash brown crust for 20 minutes or until the edges start to brown and crisp.
- While crust bakes, cook bacon in a skillet over medium heat until crispy. Drain on paper towel and chop.
- Reduce oven heat to 350°F (175°C).
- Lower the oven rack a bit and return the crust to the oven for 5 more minutes if it needs more crisping. Remove and set aside.
- In a bowl, whisk eggs, milk, salt, pepper, and onion powder until smooth.
- Sprinkle half of the cheddar cheese into the crust. Add chopped bacon and green onions.
- Pour the egg mixture over the cheese and bacon, then top with the remaining cheddar.
- Bake for 30–35 minutes, or until the center is set and a knife comes out clean.
- Let the quiche cool for 10 minutes before slicing. This helps it hold its shape.
how to serve Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche
Cut into wedges and serve warm or at room temperature. Pair with a simple green salad, fresh fruit, or roasted vegetables. A light dollop of sour cream or a spoon of salsa also works well.
how to store Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche
- Cool completely before storing.
- Cover with plastic wrap or store in an airtight container in the fridge for 3–4 days.
- Reheat slices in the oven at 350°F (175°C) for 10–15 minutes or until heated through. You can also microwave a slice for 1–2 minutes on medium heat.
- For longer storage, freeze slices wrapped in foil and placed in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche
- Squeeze out extra water from thawed hash browns with a towel to get a crisp crust.
- Pre-bake the crust so it won’t be soggy after you add the eggs.
- Use full-fat milk for a richer filling.
- Let the quiche rest after baking to finish setting.
- Add cooked vegetables like spinach or bell peppers for more color and flavor.
variation (if any)
- Vegetarian: Skip the bacon and add sautéed mushrooms or spinach.
- Cheese swap: Use Swiss, Gruyère, or pepper jack instead of cheddar.
- Herb boost: Add fresh parsley, dill, or thyme to the egg mix for more flavor.
- Mini quiches: Make in a muffin tin for individual servings and shorter bake time.
FAQs
Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes. Grate raw potatoes, squeeze out moisture well, then press into the pan and bake. They may need a few extra minutes to crisp.
Q: Can I make this without bacon?
A: Yes. Leave out the bacon or replace it with cooked sausage, ham, or extra vegetables.
Q: How do I know when the quiche is done?
A: The top should be lightly golden and the center should not jiggle. A knife inserted in the center should come out clean or with a few moist crumbs.
Q: Can I bake this in a metal or glass pan?
A: Yes. Both work. Glass may take a few more minutes to bake. Watch the crust so it does not over-brown.
Q: Can I prepare it ahead of time?
A: Yes. Assemble the quiche, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if cold from the fridge.
Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Description
This quiche features a crunchy hash brown crust filled with creamy eggs, crispy bacon, and sharp cheddar cheese – perfect for any meal.
Ingredients
- 4 cups frozen shredded hash browns, thawed and squeezed dry
- 4 slices bacon
- 1 tablespoon butter or oil
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder (optional)
- 1/4 cup chopped green onions or chives (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Press the thawed hash browns into a 9-inch pie dish or tart pan.
- Bake the hash brown crust for 20 minutes or until edges start to brown.
- Cook bacon in a skillet over medium heat until crispy, then chop.
- Reduce oven heat to 350°F (175°C).
- Add the crust back to the oven for 5 more minutes if needed.
- Whisk eggs, milk, salt, pepper, and onion powder until smooth.
- Sprinkle half of the cheddar cheese into the crust. Add bacon and green onions.
- Pour the egg mixture over the cheese and bacon, then top with remaining cheddar.
- Bake for 30–35 minutes, or until the center is set.
- Let the quiche cool for 10 minutes before slicing.
Notes
Squeeze out extra water from hash browns for a crisp crust.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg
