Name: Bacon and Cheese Quiche with Hashbrown Crust Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups frozen shredded hashbrowns, thawed; 1/4 cup unsalted butter, melted; 1 cup shredded cheddar cheese; 6 slices bacon, cooked and crumbled; 4 large eggs; 1 cup half-and-half; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder

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Introduction

This Bacon and Cheese Quiche with a Hashbrown Crust is a delicious twist on a classic favorite. Combining crispy hashbrown edges with a savory filling of cheddar and bacon, it’s perfect for breakfast, brunch, or a satisfying meal any time of day.

The image shows a close-up of a quiche with a crispy golden brown outer crust made from shredded potatoes, holding a thick creamy yellow egg and cheese filling that looks soft and smooth inside. The top layer is scattered with small, crispy dark reddish-brown bacon pieces and some sprinkled black pepper. One slice is cut out from the quiche, revealing the inside layers and the crispy crust edge around it. The quiche sits on a white plate with a subtle speckled design, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups frozen shredded hashbrowns, thawed
1/4 cup unsalted butter, melted
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
4 large eggs
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a mixing bowl, combine the thawed hashbrowns with melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie plate to form a crust.
Step 3: Place the hashbrown crust in the preheated oven and bake for 20 minutes, or until the edges are golden brown and crispy.
Step 4: While the crust is baking, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and onion powder in a separate bowl.
Step 5: Once the crust is ready, sprinkle the shredded cheddar cheese and crumbled bacon evenly over it.
Step 6: Pour the egg mixture over the cheese and bacon layer.
Step 7: Reduce the oven temperature to 350°F (175°C) and bake the quiche for 30-35 minutes, or until the center is set and the top is golden brown.
Step 8: Allow the quiche to cool for a few minutes before slicing and serving.

Tips & Variations

For a milder flavor, substitute smoked bacon with turkey bacon or omit the bacon for a vegetarian option.
Add chopped green onions or sautéed mushrooms to the filling for extra flavor and texture.
To ensure a crispy crust, press the hashbrowns firmly and make sure they are well-coated with butter before baking.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in a microwave or oven until warmed through. For best texture, reheat in the oven at 350°F (175°C) for 10-15 minutes.

How to Serve

The image shows a close-up of a savory quiche with a golden-brown, crispy crust that looks textured and crunchy on the edges, sitting on a white plate with a speckled design. Inside, there is a thick, creamy yellow filling with visible small bits of cooked, light brown bacon mixed throughout. On top, there are scattered pieces of darker red-brown crispy bacon and a light sprinkling of black pepper. One slice has been cut from the quiche, revealing the smooth and rich interior layers. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can shred fresh potatoes and pat them dry before using. Thawing frozen hashbrowns helps remove excess moisture, so be sure to squeeze out any water from fresh potatoes to avoid a soggy crust.

Can I make this quiche ahead of time?

Absolutely. You can prepare the crust and filling separately, then assemble and bake when ready. Alternatively, fully bake, cool, and refrigerate the quiche, reheating it before serving.