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
