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Hash Brown Crust Bacon and Cheddar Quiche

Delicious Hash Brown Crust Bacon and Cheddar Quiche

A savory Hash Brown Crust Bacon and Cheddar Quiche that is perfect for brunch and customizable to your tastes.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 oz Frozen Hash Browns Thawed and excess moisture squeezed out.
  • 2 cups Shredded White Cheddar Can substitute with mozzarella or gouda.
  • 1 tsp Salt Kosher or table salt based on preference.
  • 1 tsp Black Pepper Freshly ground recommended.
For the Filling
  • 1 cup Heavy Cream Can substitute with half-and-half or non-dairy options.
  • 1 cup Diced Onion Can substitute with shallots or omit.
  • 1 tbsp Fresh Chives Optional for garnish.
  • 6 large Large Eggs No substitutions recommended.
  • 2 tbsp Unsalted Butter Can replace with olive oil.
  • 8 oz Cooked Bacon Can replace with sautéed mushrooms for vegetarian.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Skillet

Method
 

Preparation Steps
  1. Squeeze excess moisture from thawed hash browns using a clean kitchen towel. Combine with shredded white cheddar cheese, salt, and black pepper.
  2. Press hash brown mixture evenly into the bottom and up the sides of a greased 9-inch springform pan. Freeze for 1 hour.
  3. Preheat the oven to 425°F (220°C) and bake the crust for 15 minutes or until golden brown. Set aside to cool.
  4. In a skillet, melt unsalted butter over medium heat, add diced onions, and sauté until soft and lightly browned (10-15 minutes). Let cool.
  5. In a large bowl, whisk together eggs and heavy cream until fluffy. Fold in caramelized onions, cooked bacon, and additional cheddar. Season with salt and pepper.
  6. Pour the egg mixture into the pre-baked hash brown crust and bake at 375°F (190°C) for 25-30 minutes until filling is set.
  7. Remove and release sides of the springform pan. Bake for an additional 10-15 minutes to crisp the crust.
  8. Let the quiche cool for 10 minutes before slicing. Garnish with chopped chives and serve warm.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 180mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

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