Hash Brown Crust Bacon and Cheddar Quiche
A comforting and delicious quiche featuring a crispy hash brown crust, filled with creamy cheese, crispy bacon, and caramelized onions. Perfect for breakfast, brunch, or a light dinner.
Ingredients
For the Hash Brown Crust
- 20 ounces frozen hash browns (thawed) Squeeze out as much liquid as possible
- ½ cup white cheddar (shredded)
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons unsalted butter
- ½ onion (thinly sliced)
For the Filling
- 6 large eggs (lightly beaten)
- ½ cup heavy cream (or whole milk) Can substitute with whole milk
- 4 rashers bacon (crispy cooked and crumbled)
- 1 cup white cheddar cheese (shredded)
- 1 tablespoon chives (thinly sliced, plus more for garnish)
- to taste salt and pepper
Instructions
Preparation
- Squeeze as much liquid from the thawed hash browns as possible and place them in a large mixing bowl. Add cheddar, salt, and pepper, and stir together.
- Lightly grease a 9” springform pan with cooking spray. Evenly press the hash brown mixture into the bottom and sides of the pan, ensuring there are no holes in the crust to prevent leakage.
- Place the pan in the freezer for at least 1 hour.
Cooking
- Preheat the oven to 425˚F.
- Place the frozen crust in the oven and par-bake for 15 minutes. Remove from the oven and let it cool slightly.
- In a skillet, melt butter over medium heat. Add onions and caramelize them for 10 to 15 minutes, seasoning with salt and pepper. Set aside.
- In a large mixing bowl, combine eggs and cream. Whisk until light and fluffy. Add the remaining ingredients, including the caramelized onions, and stir together. Season with salt and pepper.
- Pour the filling mixture into the par-baked crust and place it back in the oven. Lower the oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have just set.
- Remove the quiche from the oven and run a paring knife around the perimeter of the springform pan. Loosen the sides of the quiche and return it to the oven for an additional 10 to 15 minutes to crispen the sides.
- Remove the quiche from the oven and cool for 10 minutes. Slice into wedges, top with sliced chives, and serve.
Notes
Serve warm or at room temperature. Pairs well with a side salad or fresh fruit. Can be garnished with extra chives or sour cream. To store, keep in an airtight container in the refrigerator for up to 3 days. Reheat by covering with foil and warming at 350˚F.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 12gFat: 22gSaturated Fat: 10gSodium: 450mgFiber: 1gSugar: 1g
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