If you are on the lookout for a cozy breakfast treat that feels like a warm hug in every bite, then this Hash Brown Crust Bacon and Cheddar Quiche Recipe is about to become your new favorite. Imagine crispy hash browns forming a golden crust that holds together a silky, cheesy egg custard mingled with savory bacon and sweet caramelized onions. Each slice offers a beautiful symphony of textures and flavors that is both comforting and exciting. It’s the perfect way to start any morning or impress brunch guests with a dish that looks gourmet but is surprisingly easy to make.
Ingredients You’ll Need
What makes the Hash Brown Crust Bacon and Cheddar Quiche Recipe truly special is how simple ingredients transform into a mouthwatering masterpiece. Every element plays a vital role—from the crispy hash browns creating a gluten-free crust to the sharp white cheddar adding creamy depth, and the bacon lending that irresistible smoky crunch.
- 20 oz frozen hash browns: Squeezing out moisture ensures a crispy, sturdy crust that won’t get soggy.
- 1/2 cup shredded white cheddar: Mixed into the crust, it brings flavor and helps bind the hash browns.
- 1/2 tsp salt: Balances and enhances the overall taste of the crust.
- 1/4 tsp black pepper: Adds a subtle kick without overpowering the other flavors.
- 1 tbsp freshly chopped chives: Freshness and mild onion flavor to sprinkle on top at the end.
- 1 cup shredded white cheddar: Melted into the filling for that rich, cheesy goodness.
- 1/2 cup heavy cream or whole milk: Creates the silky custard base for the eggs.
- 1/2 onion, finely diced: Slowly caramelized for a sweet, mellow contrast.
- 6 large eggs: The heart of the filling, providing structure and richness.
- 2 tbsp unsalted butter, room temperature: Used for caramelizing onions and adds a luscious touch.
- 4 slices bacon, cooked and crumbled: Brings smoky, meaty flavor and irresistible texture to the quiche.
How to Make Hash Brown Crust Bacon and Cheddar Quiche Recipe
Step 1: Prepare the Hash Brown Crust
First things first, thaw your hash browns and get rid of as much moisture as possible by squeezing them in a clean kitchen towel. This step is crucial because excess liquid will make your crust soggy instead of crispy. Toss the drained hash browns with half a cup of shredded white cheddar, salt, and pepper. The cheese helps bind everything together and gives the crust a subtle, savory flavor.
Step 2: Form and Freeze the Crust
Lightly grease a 9-inch springform pan so the crust releases easily later. Press the hash brown mixture evenly along the bottom and edges of the pan, shaping it into a neat crust. Pop it into the freezer for at least one hour to firm up—this chilling step helps the crust hold its shape during baking.
Step 3: Par-Bake the Crust
Preheat your oven to 425˚F and bake the frozen crust directly on the middle rack for 15 minutes. This quick bake crisps the hash browns and sets the structure. After baking, let it cool slightly so it’s ready to hold the eggy filling without watering down.
Step 4: Caramelize the Onions
While the crust chills and bakes, melt butter in a skillet over medium heat. Add your finely diced onion and cook gently for 10 to 15 minutes, stirring occasionally until the onions turn golden and sweetly caramelized. Season with a pinch of salt and pepper to bring out their natural sweetness and deepen the flavor profile.
Step 5: Mix the Filling
In a large bowl, whisk together the eggs and heavy cream until the mixture is smooth and fluffy. Stir in a full cup of shredded white cheddar, the caramelized onions, and crumbled bacon. Taste and add a bit more salt and pepper if necessary. This combination becomes the luscious custard that makes the quiche irresistible.
Step 6: Assemble and Bake the Quiche
Lower your oven temperature to 375ËšF, then pour the custard filling into your par-baked hash brown crust. Bake for 25 to 30 minutes or until the eggs are just set and the edges are bursting with golden goodness. Run a paring knife around the edges to loosen the crust, carefully release the springform pan, and return the quiche to the oven for another 10 to 15 minutes to fully set and deepen in color.
Step 7: Cool and Finish
Once baked, let your quiche cool for about 10 minutes so it sets perfectly and slices cleanly. Just before serving, sprinkle those freshly chopped chives all over the top for a bright pop of flavor and color that complements the hearty filling beautifully.
How to Serve Hash Brown Crust Bacon and Cheddar Quiche Recipe
Garnishes
The simplest garnish can take your Hash Brown Crust Bacon and Cheddar Quiche Recipe to the next level. Fresh chives add a delicate onion flavor and a lovely green touch that contrasts with the golden crust. You could also sprinkle a tiny pinch of smoked paprika for extra warmth or a few halved cherry tomatoes for freshness.
Side Dishes
This quiche pairs wonderfully with crisp, refreshing sides that balance the richness. Serve alongside a light mixed greens salad dressed with lemon vinaigrette or some oven-roasted asparagus spears. Fresh fruit salad also offers a bright, juicy complement that keeps the meal feeling fresh and lively.
Creative Ways to Present
For a brunch party, slice the quiche into small wedges and place on a platter with assorted mini bowls of salsas and sour cream, allowing your guests to customize their bites. You can also serve individual portions in small ramekins using the same hash brown crust technique for a charming presentation that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
After enjoying your quiche, wrap any leftovers tightly in plastic wrap or place them in an airtight container. Stored in the refrigerator, the quiche will stay fresh and tasty for up to 3 days. It’s perfect for quick breakfasts or light dinners throughout the week.
Freezing
This quiche freezes well, making it a great make-ahead dish. Allow it to cool completely before wrapping it tightly with foil or freezing in an airtight container. It can be frozen for up to 2 months without compromising flavor or texture.
Reheating
To reheat, thaw the quiche overnight in the refrigerator if frozen, then warm it gently in a 350ËšF oven for about 15 to 20 minutes. This helps maintain the crispy hash brown crust and keeps the custard soft and inviting. Avoid microwaving if possible to keep the crust crisp.
FAQs
Can I use fresh hash browns instead of frozen?
Absolutely! Just make sure to grate the potatoes finely and squeeze out as much moisture as possible before mixing with the cheese and seasonings. This helps keep the crust crispy and prevents sogginess.
Is there a substitute for the heavy cream?
You can use whole milk in place of heavy cream to lighten the quiche, but the texture will be slightly less rich and creamy. For dairy-free options, unsweetened almond or oat milk can work, though they’ll alter the flavor subtly.
Can I make this vegetarian?
Definitely! Simply omit the bacon and add extra cheese, sautéed mushrooms, or spinach for added texture and flavor. The hash brown crust and creamy filling shine even without meat.
How do I prevent the crust from getting soggy?
Par-baking the hash brown crust and squeezing out excess moisture before mixing are the keys to a crisp crust. Freezing the crust before baking also helps it solidify and hold together better during the quiche’s bake time.
Can I use a regular pie pan instead of a springform pan?
You can, but be sure to grease it well and possibly line it with parchment paper to make removing the quiche easier. Springform pans are ideal because they allow for a cleaner release without disturbing the crust.
Final Thoughts
Honestly, this Hash Brown Crust Bacon and Cheddar Quiche Recipe has become one of my all-time favorites because of its comforting layering of crispy crust and rich, cheesy filling bursting with bacon goodness. It’s a crowd-pleaser for any meal and simple enough to make on a lazy weekend. So go ahead, gather your ingredients, and make this delightful quiche your new breakfast or brunch staple—you won’t regret it.
Print
Hash Brown Crust Bacon and Cheddar Quiche Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 2 minutes
- Total Time: 1 hour 32 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
A deliciously comforting breakfast quiche featuring a crispy hash brown crust, savory bacon, caramelized onions, and sharp white cheddar cheese, perfect for a hearty morning meal or brunch gathering.
Ingredients
Hash Brown Crust
- 20 oz frozen hash browns
- 1/2 cup shredded white cheddar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp freshly chopped chives
Filling
- 1 cup shredded white cheddar
- 1/2 cup heavy cream or whole milk
- 1/2 onion, finely diced
- 6 large eggs
- 2 tbsp unsalted butter, room temperature
- 4 slices bacon, cooked and crumbled
Instructions
- Prepare the hash brown crust: Squeeze out as much liquid as possible from the thawed hash browns. In a bowl, combine them with 1/2 cup shredded white cheddar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until evenly incorporated.
- Form 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 to form the crust. Place the pan in the freezer for at least 1 hour to set.
- Bake the crust: Preheat the oven to 425ËšF (218ËšC). Bake the frozen crust directly on the oven rack for 15 minutes until just starting to crisp. Remove and set aside to cool slightly.
- Caramelize the onions: Melt the butter in a skillet over medium heat. Add the finely diced onions and cook for 10 to 15 minutes, stirring occasionally, until they are lightly caramelized. Season with a pinch of salt and pepper, then remove from heat and cool slightly.
- Prepare the filling: In a large bowl, whisk together the eggs and heavy cream (or whole milk) until the mixture is light and fluffy. Stir in 1 cup shredded white cheddar, the caramelized onions, cooked crumbled bacon, and season with additional salt and pepper if desired.
- Assemble the quiche: Reduce the oven temperature to 375ËšF (190ËšC). Pour the filling mixture into the par-baked hash brown crust, spreading evenly.
- Bake the quiche: Bake the quiche for 25 to 30 minutes until the eggs are set and the edges turn golden brown.
- Final touches: Remove the quiche from the oven, run a paring knife around the edges to loosen it, and carefully release the springform pan. Return the quiche to the oven and bake for an additional 10 to 15 minutes to fully cook and brown the crust.
- Serve and enjoy: Let the quiche cool for about 10 minutes before slicing it into wedges. Garnish each wedge with freshly chopped chives and serve warm.
Notes
- To ensure a crispy crust, remove as much moisture as possible from the hash browns before forming the crust.
- If you prefer a lighter quiche, substitute heavy cream with whole milk or half-and-half.
- You can prepare the hash brown crust in advance and freeze it to save time on the day of cooking.
- Feel free to add herbs like thyme or parsley to the filling for additional flavor.
- Use a springform pan for easy removal of the quiche without damaging the crust.
