Honestly, Who Doesn’t Love a Good Quiche?
If there’s one breakfast (or brunch…or midnight snack, no judgment here) that never lets me down, it’s this Hash Brown Crust Bacon and Cheddar Quiche. Seriously – I tried bringing it to a family brunch once, and now they ask for it every time like I’ve got nothing better to do. The first time I made it, I actually dropped the bag of frozen hash browns on my foot, so now there’s pain and nostalgia mixed in with every bite. Ha! But listen, egg dishes can be snoozy, and this one just refuses to be ignored—crispy hash brown crust and all that swirling, melted cheddar drama.
Why You’ll Love This (Even On Groggy Mornings)
I make this when I’ve got people coming over but only wanna do one big dish—less stress, more coffee time. My family goes absolutely bananas for this because the edges of the hash brown crust get so crisp (I mean, c’mon, it’s basically a breakfast pizza). The best part is, you can sub ingredients if you’ve run out. Not to name names, but my brother once ate half the pan before the rest of us were even awake, so lesson learned: hide a piece if you want leftovers.
A Grab-Bag of Ingredients (Swaps Welcome)
- 1 bag (about 500g or a pound) frozen hashbrowns—I sometimes use fresh potatoes if I’m feeling fancy, but let’s be real about Monday mornings
- 3 tablespoons melted butter (My grandma was obsessed with Kerrygold, but whatever’s in the fridge does the trick)
- 6 large eggs
- 1 cup whole milk (I’ve gotten away with oat milk, but it’s a bit sweeter—up to you!)
- 1 cup shredded cheddar cheese (Extra sharp is my jam. Gouda was a…weird experiment, honestly.)
- 5 strips cooked bacon, crumbled (Or a handful of chopped ham. I tried turkey bacon once; it was fine, but not swoon-worthy)
- 1/4 cup diced onion (Red onion if you want a little bite, or leave out altogether—I forget all the time.)
- Salt, pepper, and a sprinkle of paprika (just do what feels right)
So Here’s How You Do It (Nothing Too Serious)
- First things first: Preheat your oven to 200°C/400°F. I always forget and then wonder why nothing’s cooking—don’t be me.
- Dump your thawed hash browns into a bowl with the butter, salt, pepper, and paprika. Mix ’em up really well. (This is where I occasionally oversalt, so taste a shred or two.)
- Grease a 9-inch pie dish or cake tin (I used a square pan once on accident—still worked!), then press the hash brown mixture down and up the sides like you’re building a potato nest. Go a bit thicker on the sides to avoid leaks.
- Bake this crust solo for about 20-25 min until it’s golden. Sometimes the edges get a little darker, but that’s the tasty part. Don’t worry, it always looks a bit wonky at this point.
- While that’s happening, whisk the eggs and milk together. Throw in your bacon, cheddar, and onion—honestly, you can toss in a handful of spinach or even some leftover cooked veggies here, too.
- Pour the egg mixture onto your hot (don’t burn yourself!) hash brown crust. Sprinkle a little extra cheese if you love a golden top—I know I do.
- Back into the oven it goes for 25-30 min, or until the middle sets and the top’s got those brown cheesy spots. This is the moment when I usually get distracted and clean the counter—or check Instagram.
- Let it cool for at least 10 minutes, if you have the willpower. I usually don’t, and that first slice always looks a bit tragic.
Things I’ve Learned the Hard Way
- Don’t skip squeezing excess water from the hash browns if they’re fresh. No one asks for soggy bottoms.
- Actually, I find it works better if you leave the crust to cool for a couple of minutes before the egg filling goes in—less likely to get mushy.
- Pre-shredded cheese is fine, but if you grate it yourself, it somehow melts way nicer. Who knew?
Stuff That (Sometimes) Works: Variations
- I once tried feta and spinach instead of cheddar and bacon—good, but not the crowd-pleaser this version is.
- Ham and Swiss works if bacon’s out, though honestly I missed the smoky flavor.
- I attempted a vegetarian version with mushrooms and sundried tomatoes, and not to brag, but it was actually pretty delicious.
- Don’t try blue cheese unless everyone is on board. Trust me.
Do You Really Need Special Equipment?
A basic pie dish or even a square baking dish works here. In a pinch, you can use a muffin pan for mini versions (though cleanup is a bit of a bear). Don’t have a whisk? Use a fork and some elbow grease—I don’t even own a proper pastry brush and have survived just fine with my fingers. There’s also this post on what pan to use for quiche which makes me laugh because, really, most things will do.
What About Leftovers?
Store extra quiche in the fridge, tightly wrapped, for up to 3 days—but, honestly, in my house it rarely makes it past breakfast the next day. You can freeze leftovers in individual portions, but be sure to let them cool totally first or you get weird ice crystals. Sometimes I even eat it cold—no shame.
When and How to Serve This (I’ve Got Opinions)
It’s perfect with a handful of arugula dressed with lemon, or if you’re like my dad, just a splash of hot sauce and a mug of strong tea. We have a running joke that it’s not really weekend breakfast unless there’s ketchup on the table, so, you do you! Oh, and if you’re making it for dinner, add a side salad and call it a day.
If I Could Only Remember One Pro Tip…
- I once tried rushing the hash brown crust browning step—don’t. It was pale, floppy, and just sad. Let it get golden, trust me.
- Crack your eggs into a separate bowl first. That time I got shell in everything? Never again.
Real-Life FAQ from Curious Friends
- Can I skip the bacon? Sure, just toss in extra cheese or even roasted bell peppers. I mean, it’s your quiche.
- Can I make this gluten-free? Yep, it already is, unless your hashbrowns are weirdly floury. (Read the bag, just in case!)
- Do I have to thaw the hashbrowns? Oh, actually, yes—it does get sorta soupy if you don’t. Lesson learned.
- What’s the best cheese? I love cheddar but you could go wild and try Monterey Jack. Not sure about mozzarella, but if you’re feeling brave…
- Can I double this recipe? Yep, just use a bigger pan or two and plan for a little extra bake time.
- How do I keep the crust crunchy? Bake it long enough at the start, and don’t drown it in egg. (Even though I’ve definitely overpoured once or twice!)
Anyway, that’s my two cents (or probably more like $2.50 at this rate) on making the best hash brown crust bacon and cheddar quiche. Give it a whirl—it’s much more forgiving than it looks, and hey, worst case? You still get potatoes and cheese for breakfast.
Ingredients
- 3 cups frozen shredded hash browns, thawed and patted dry
- 3 tablespoons unsalted butter, melted
- 6 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 5 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh chives (optional)
Instructions
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1Preheat the oven to 400°F (200°C). Press the hash browns into the bottom and sides of a greased 9-inch pie dish to form a crust. Drizzle with melted butter and season lightly with salt and pepper.
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2Bake the hash brown crust for 20 minutes, or until edges are golden and crispy. Remove from the oven and reduce temperature to 350°F (175°C).
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3Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the baked crust.
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4In a medium bowl, whisk together eggs, milk, salt, and black pepper until well combined. Pour the egg mixture over the bacon and cheese in the crust.
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5Bake at 350°F (175°C) for 25-30 minutes, or until the quiche is set and a knife inserted into the center comes out clean.
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6Remove from the oven and let cool for 5 minutes. Garnish with fresh chives if desired. Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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