Description
This Hash Brown Crust Bacon and Cheddar Quiche is a savory and satisfying breakfast dish featuring a crispy hash brown crust filled with a rich mixture of eggs, cheddar cheese, bacon, and green onions. Perfect for a gluten-free alternative to traditional quiche, it’s hearty and delicious for any morning or brunch occasion.
Ingredients
Scale
Crust
- 3 cups frozen shredded hash browns, thawed and patted dry
- 3 tablespoons melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 6 large eggs
- 1/2 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped green onions
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 425°F. In a mixing bowl, combine the thawed and dried hash browns with the melted butter, salt, and black pepper. Press this mixture firmly into the bottom and up the sides of a greased 9-inch pie dish to form the crust.
- Bake Crust: Bake the hash brown crust for 20 to 25 minutes, or until it turns golden brown and starts to crisp. Once done, remove from the oven and lower the oven temperature to 375°F.
- Make Filling: In a separate bowl, whisk together the eggs and whole milk until the mixture is smooth. Stir in the shredded sharp cheddar cheese, crumbled cooked bacon, and chopped green onions until evenly combined.
- Assemble and Bake Quiche: Pour the egg, cheese, bacon, and onion mixture into the pre-baked hash brown crust, smoothing the top with a spatula. Return the pie dish to the oven and bake for 30 to 35 minutes, or until the center is completely set and the top is lightly golden.
- Cool and Serve: Allow the quiche to cool for about 10 minutes after baking to set properly. Slice into 6 pieces and serve warm.
Notes
- You can substitute turkey bacon or omit bacon entirely for a vegetarian version.
- Make sure hash browns are thoroughly dried before pressing to avoid a soggy crust.
