This Hash Brown Crust Bacon and Cheddar Quiche is a delightful twist on a classic quiche, featuring a crispy hash brown crust packed with rich, savory flavors of bacon, cheddar, and caramelized onions. Perfect for breakfast, brunch, or even dinner, this dish is sure to impress your guests or satisfy your family.
Why You’ll Love This Hash Brown Crust Bacon and Cheddar Quiche
This quiche swaps out the traditional pastry crust for a crispy hash brown base, making it a fun and gluten-free alternative. The combination of crispy potatoes, gooey cheese, and salty bacon with fluffy eggs makes for a mouth-watering dish that’s versatile enough for any meal of the day.
Hash Brown Crust Bacon and Cheddar Quiche
Ingredients
Hash Brown Crust:
- 20 ounces frozen hash browns, thawed
- ½ cup white cheddar, shredded
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
Filling:
- 2 tablespoons unsalted butter
- ½ onion, thinly sliced
- 6 large eggs, lightly beaten
- ½ cup heavy cream (or whole milk)
- 4 rashers bacon, crispy cooked and crumbled
- 1 cup white cheddar cheese, shredded
- 1 tablespoon chives, thinly sliced (plus more for garnish)
- Salt and pepper, to taste
How to Make Hash Brown Crust Bacon and Cheddar Quiche
1. Prepare the Hash Brown Crust:
- Squeeze as much liquid as possible from the thawed hash browns. Place the drained hash browns in a large mixing bowl and stir in shredded cheddar, salt, and pepper.
- 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 there are no gaps or holes in the crust.
- Place the pan in the freezer for at least 1 hour to firm up the crust.
2. Par-Bake the Crust:
- Preheat the oven to 425°F (220°C).
- Place the frozen hash brown crust in the oven and par-bake for 15 minutes. Remove from the oven and let it cool slightly.
3. Caramelize the Onions:
- In a skillet, melt the butter over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until the onions are soft and caramelized. Season with salt and pepper, then set aside.
4. Prepare the Filling:
- In a large mixing bowl, whisk together the eggs and cream until light and fluffy. Stir in the crumbled bacon, caramelized onions, shredded cheddar, and chives. Season with salt and pepper to taste.
5. Assemble the Quiche:
- Lower the oven temperature to 375°F (190°C).
- Pour the egg mixture into the par-baked hash brown crust. Place the quiche back into the oven and bake for 25-30 minutes, or until the eggs have just set.
6. Crisp the Crust:
- Remove the quiche from the oven and run a paring knife around the edge of the springform pan to loosen it. Release the sides of the pan and place the quiche back in the oven for an additional 10-15 minutes to allow the crust to crisp up further.
7. Serve:
- Once the quiche is done, remove it from the oven and let it cool for 10 minutes. Slice into wedges, garnish with extra chives, and serve.
Hash Brown Crust Bacon and Cheddar Quiche
Notes and Tips and Tricks for Success
- Freezing and Reheating: This quiche freezes wonderfully. Bake as instructed, then let it cool completely before freezing. Wrap the entire quiche (or individual wedges) tightly in foil or plastic wrap. When ready to serve, bake the quiche at 425°F for 30-35 minutes if reheating a whole quiche, or 20 minutes for individual wedges.
- Ensure No Gaps: The most important step is ensuring that the hash brown crust is pressed evenly and that there are no gaps. This will prevent any leakage when you pour the filling in.
- Use a Measuring Cup: Press the crust down firmly into the bottom and up the sides of the pan using the bottom of a measuring cup or glass to ensure an even, compact crust.
- Optimal Freshness: For the best results, freeze the quiche for up to 3 months to retain its freshness.
Variations
- Vegetarian Option: Omit the bacon and add sautéed mushrooms, spinach, or bell peppers for a vegetarian version.
- Cheese Swap: Try swapping the white cheddar for Gruyère, Swiss, or even pepper jack for a slightly different flavor profile.
Equipment
- 9-inch springform pan
- Large mixing bowl
- Skillet for caramelizing onions
- Paring knife
Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy crust or in the microwave for convenience.
- Freezer: Freeze the entire quiche or individual slices, tightly wrapped in foil or plastic wrap. Reheat as needed (instructions above).
What to Serve with Hash Brown Crust Bacon and Cheddar Quiche
Pair this quiche with a light side salad, fresh fruit, or roasted vegetables for a balanced meal. It’s also great served with a dollop of sour cream or hot sauce for an extra kick.
FAQ
Can I use fresh potatoes instead of frozen hash browns?
Yes! Shred fresh potatoes, then squeeze out as much moisture as possible before using them in the crust.
Can I make this quiche ahead of time?
Yes, you can make the quiche up to a day in advance. Store it in the refrigerator, then reheat in the oven before serving.
Approximate Nutrition Information (per serving)
- Calories: 410
- Carbohydrates: 18g
- Protein: 21g
- Fat: 30g
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Hash Brown Crust Bacon and Cheddar Quiche
Enjoy this delicious Hash Brown Crust Bacon and Cheddar Quiche with crispy hash browns and savory filling!
Ingredients
- 20 oz frozen hash browns, thawed
- ½ cup white cheddar, shredded
- ½ tsp salt
- ¼ tsp black pepper
- 6 large eggs, lightly beaten
- ½ cup heavy cream or whole milk
- 4 rashers bacon, cooked and crumbled
- 1 cup white cheddar cheese, shredded
- 1 tbsp chives, thinly sliced
- Salt and pepper to taste
Instructions
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