Bacon and Cheddar Hash Brown Quiche
A hearty breakfast or brunch dish featuring crispy hash browns as a crust, filled with smoky bacon, sharp cheddar, and a creamy egg custard. Quick to assemble and perfect for feeding a crowd!
Ingredients
- 4 cups frozen hash browns thawed
- 6 slices bacon cooked and crumbled
- 1 ½ cups shredded cheddar cheese
- 6 large eggs
- 1 cup milk or half-and-half for richer quiche
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- 2 green onions sliced (optional garnish)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan.
- Prepare Hash Brown Crust: Press thawed hash browns into the bottom and slightly up the sides of the pan to form a crust. Bake 10 minutes until slightly crispy.
- Add Fillings: Sprinkle cooked bacon and shredded cheddar evenly over the hash brown crust.
- Mix Custard: In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour over the hash browns, bacon, and cheese.
- Bake Quiche: Bake 30–35 minutes until the center is set and the top is golden. Let cool 5 minutes before slicing.
- Serve: Garnish with sliced green onions if desired. Serve warm.
Notes
- Make ahead: assemble the quiche the night before and refrigerate. Bake in the morning.
- For a low-carb version, omit any optional starches and use full-fat cheese and cream.
- Add vegetables like bell peppers, spinach, or mushrooms for extra flavor and nutrition.