Hash Brown Bacon Cheddar Quiche

Hash Brown Crust Bacon and Cheddar Quiche is one of those showstopper brunch dishes you make once and then dream about for weeks. The crispy potato crust gives all the vibes of hash browns from your favorite diner, while the bacon cheddar filling is creamy and satisfying. This is my go-to brunch recipe for lazy weekends and wow-this-is-a-special-occasion mornings alike.

For me, this quiche was pure inspiration during a family breakfast craving something cozy but bold. Now it makes a regular appearance on holidays and even lazy Tuesdays.

Ingredients

• Frozen hash browns: Choose good quality ones that do not have a lot of added ingredients for crispier texture
• White cheddar cheese: Adds sharpness and creaminess Look for cheese that is firm and off-white for best melting
• Onion: Yellow or sweet onions are best for balance Slice them thin so they become sweet and mild
• Large eggs: Fresh eggs give the smoothest custard Crack them in a separate bowl first to catch any shells
• Bacon: Thick cut and smoky is best Cook until crisp for flavor and texture
• Heavy cream or whole milk: Creamier makes it silkier Choose fresh dairy without any off smells
• Unsalted butter: Adds richness and flavor Always use unsalted so you can control salt level
• Chives: Fresh gives the best flavor Bright green ones are ideal Chop finely for even distribution
• Salt and pepper: Always taste and season the filling before baking Freshly cracked black pepper adds a boost

Step-by-Step Instructions

Make the Crust:

Press out all moisture from thawed hash browns using a clean kitchen towel so the potatoes crisp up properly. In a bowl mix hash browns with shredded cheddar, salt, and pepper until evenly coated. Press firmly into the bottom and up the sides of your pie dish forming an even layer about a quarter inch thick to ensure the crust holds together. Bake at 400 degrees F for about twenty minutes or until it is deeply golden and crispy all over. Let it cool a bit to firm up before filling.

Prepare the Filling:

Melt butter in a skillet over medium heat. Add thinly sliced onion and cook slowly for five to seven minutes stirring often until softened and lightly caramelized. This brings out the sweetness and is worth the extra few minutes. In a large bowl whisk eggs with heavy cream and season with salt and pepper to taste. Gently mix in the cooked onion crumbled bacon shredded cheddar and chives until well combined.

Assemble the Quiche:

Pour the egg mixture into the pre-baked hash brown crust. Smooth the filling with the back of a spoon so everything cooks evenly and no cheese is stuck in one spot. Bake at 350 degrees F for thirty to thirty five minutes. The top should look just set and a little golden and when you insert a small knife in the center it comes out clean. Let rest before cutting so the slices hold up.

Finish and Serve:

Cool the quiche for five to ten minutes. Sprinkle extra fresh chives on top and slice into wedges. Serve while warm for the creamiest texture.

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Crispy hash brown crust is my not-so-secret favorite part of this dish. I remember the first time I made it my family could not believe it was not a regular pie crust and we all fought over the golden edges.

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to three days. For best results reheat slices in a low oven so the crust stays crisp. This quiche also freezes well. Cool completely then wrap slices in plastic and freeze for up to two months. Defrost overnight in the refrigerator and reheat as needed.

Ingredient Substitutions

You can swap regular cheddar for any sharp cheese you like such as Gruyere or Swiss for a funkier profile. Use turkey bacon or a plant-based bacon if preferred. To make it dairy free try a coconut cream or almond milk substitute but keep in mind the flavor will change a bit.

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Serving Suggestions

Pair your quiche with a light arugula salad or fresh fruit for a balanced meal. It is classic for brunch but also works as an easy breakfast for dinner. Sometimes we top ours with a dollop of sour cream or a splash of hot sauce for an extra kick.

Cultural Context

Quiche originated in France but this American version with hash browns is all about comfort and flexibility. Some regional diners even serve something similar as a breakfast pie which inspired me to bring together familiar breakfast flavors into one dish.

Recipe FAQs

→ How do I keep the hash brown crust crispy?

Be sure to squeeze out extra moisture from thawed hash browns before pressing them into the pan. Baking the crust separately before adding the filling also helps keep it crisp.

→ Can I substitute the cheese?

Absolutely! Sharp cheddar works well, but you can also try Swiss, Gruyère, or Monterey Jack for a different flavor profile.

→ Is it necessary to cook the bacon in advance?

Yes, crisping the bacon first ensures great texture and flavor throughout the dish.

→ Can this be made ahead of time?

Yes, it can be baked ahead and refrigerated. Reheat in the oven at 350°F (175°C) until warmed through for best results.

→ What other vegetables can I add?

You can mix in sautéed bell peppers, spinach, or mushrooms for added flavor and nutrition.

→ How should I serve leftovers?

Leftover slices reheat well in the oven or microwave. Store covered in the refrigerator for up to 3 days.