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
Scale
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.
