Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche Recipe
Introduction
This hash brown crust bacon and cheddar quiche is a delicious twist on a classic breakfast favorite. With a crispy hash brown base and savory filling of bacon, cheddar, and caramelized onions, it’s perfect for brunch or any time you want a comforting yet impressive meal. Plus, it’s easy to prepare ahead and reheat throughout the week.
Ingredients
- 20 oz frozen shredded hash browns, thawed and squeezed dry
- 1/2 cup shredded white cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 large eggs
- 1/2 cup heavy cream or whole milk
- 1/2 onion, finely diced
- 2 tbsp unsalted butter, room temperature
- 4 slices bacon, cooked and crumbled
- 1 tbsp fresh chives, chopped
- Additional salt and pepper to taste
Instructions
- Step 1: Squeeze as much liquid as possible from the thawed hash browns using a clean kitchen towel. Place them in a large mixing bowl and add 1/2 cup shredded cheddar, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until well combined.
- Step 2: Lightly grease a 9-inch springform pan with cooking spray. Press the hash brown mixture evenly into the bottom and up the sides of the pan, making sure there are no gaps. Freeze for at least 1 hour to firm up the crust.
- Step 3: Preheat oven to 425°F (220°C). Bake the frozen crust for 15 minutes, then remove and let it cool slightly to set and prevent sogginess.
- Step 4: In a skillet over medium heat, melt butter. Add diced onion and cook, stirring occasionally, for 10–15 minutes until lightly caramelized. Season with a pinch of salt and pepper, then set aside to cool.
- Step 5: In a large bowl, whisk together eggs and heavy cream until fluffy. Stir in shredded cheddar, caramelized onions, crumbled bacon, and season with salt and pepper. Mix until even.
- Step 6: Lower oven temperature to 375°F (190°C). Pour filling into the par-baked crust. Bake for 25–30 minutes, or until eggs are just set.
- Step 7: Remove quiche from oven, run a knife around the edges to loosen it, and release the springform pan. Return the quiche (without the pan sides) to the oven and bake for another 10–15 minutes to crisp the crust edges.
- Step 8: Let the quiche cool for 10 minutes before slicing. Garnish each slice with fresh chives and serve.
Tips & Variations
- Squeeze out moisture thoroughly from hash browns to ensure a crispy crust.
- Try swapping the white cheddar for gruyere, Swiss, or a Mexican cheese blend for different flavors.
- Substitute bacon with cooked sausage, ham, or smoked turkey, or omit for a vegetarian option adding sautéed mushrooms instead.
- Use fresh shredded potatoes if preferred; just make sure to dry them well.
- Caramelize the onions slowly to deepen the flavor of the filling.
Storage
Store the quiche covered in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped slices or the whole pie for up to 3 months. Reheat in a 350°F oven for 15–20 minutes until warmed through, or use a microwave for 1–2 minutes, though the crust may lose some crispness. If reheating from frozen, thaw in the fridge overnight first.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Yes, fresh shredded potatoes work well as long as you squeeze out as much moisture as possible to avoid a soggy crust.
Do I have to use a springform pan?
A springform pan makes it easier to remove the quiche without damaging the crust, but you can also use a regular pie dish—just be gentle when slicing and serving.
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Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche Recipe
- Total Time: 1 hour 32 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Hash Brown Crust Bacon and Cheddar Quiche is a delicious, savory breakfast or brunch dish featuring a crispy hash brown crust instead of traditional pastry, packed with bacon, caramelized onions, and melted cheddar cheese. It’s naturally gluten-free, easy to prepare, and perfect for meal prep or special weekend gatherings.
Ingredients
Scale
For the hash brown crust:
- 20 oz frozen shredded hash browns, thawed and squeezed dry
- 1/2 cup shredded white cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
For the filling:
- 6 large eggs
- 1/2 cup heavy cream or whole milk
- 1 cup shredded white cheddar cheese
- 1/2 onion, finely diced
- 2 tbsp unsalted butter, room temperature
- 4 slices bacon, cooked and crumbled
- Salt, to taste
- Black pepper, to taste
- 1 tbsp fresh chives, chopped (plus extra for garnish)
Instructions
- Prepare the Hash Brown Crust: Squeeze as much liquid as possible from the thawed hash browns using a clean kitchen towel. In a large mixing bowl, combine the hash browns with 1/2 cup shredded white cheddar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until thoroughly mixed.
- Form and Freeze the Crust: Lightly grease a 9-inch springform pan with cooking spray. Press the hash brown mixture evenly into the bottom and up the sides of the pan, ensuring no gaps or holes. Place the pan in the freezer for at least 1 hour to firm up the crust and prevent leakage when filling.
- Par-Bake the Frozen Crust: Preheat the oven to 425°F (220°C). Bake the frozen crust for 15 minutes until golden and slightly crispy. Remove from oven and let cool slightly to set the crust and avoid sogginess.
- Caramelize the Onions: In a skillet over medium heat, melt the unsalted butter. Add the finely diced onion and cook, stirring occasionally, for 10 to 15 minutes until lightly caramelized. Season with a pinch of salt and pepper. Set aside to cool.
- Prepare the Quiche Filling: In a large bowl, whisk the eggs and heavy cream (or milk) until light and fluffy. Stir in 1 cup shredded white cheddar, the caramelized onions, crumbled cooked bacon, chopped chives, and season with salt and pepper to taste, ensuring even mixing.
- Fill and Bake the Quiche: Reduce oven temperature to 375°F (190°C). Pour the filling evenly into the par-baked hash brown crust. Bake for 25 to 30 minutes until the egg custard is just set.
- Crisp the Crust and Finish Baking: Remove the quiche from the oven. Run a paring knife around the edge to loosen it from the pan sides, then release and remove the springform pan. Return the quiche to the oven and bake an additional 10 to 15 minutes to crisp up the crust, especially on the sides.
- Cool, Garnish, and Serve: Allow the quiche to cool for 10 minutes before slicing. Garnish each wedge with freshly chopped chives for a fresh pop of flavor and serve warm.
Notes
- Ensure you squeeze out all excess moisture from the thawed hash browns to achieve a crispy crust and avoid sogginess.
- Do not skip par-baking the crust; it prevents a mushy bottom by setting and crisping the hash browns.
- Caramelize the onions thoroughly to enhance the quiche’s flavor and prevent a watery filling.
- Leave about 1/4 inch space at the top of the crust when filling to avoid spillover during baking.
- Let the quiche rest after baking to allow the custard to set for clean slicing.
- You can substitute fresh shredded potatoes for frozen hash browns—just make sure to dry them well.
- Alternative cheeses like Gruyere, Swiss, or sharp cheddar can be used as desired.
- Vegetarians can omit bacon or replace it with sautéed mushrooms.
- Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months; reheat in the oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 2 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: American
Keywords: hash brown crust quiche, bacon cheddar quiche, gluten free breakfast, brunch recipe, savory quiche, make ahead breakfast
