Hash Brown Crust Bacon Cheddar (Print)
Golden hash brown crust with a creamy bacon, cheddar, and onion filling. Perfect for brunch or dinner.
# Ingredients:
→ Hash Brown Crust
01 -
20 ounces frozen hash browns, thawed
02 -
1/2 cup white cheddar cheese, shredded
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon cracked black pepper
→ Filling
05 -
2 tablespoons unsalted butter
06 -
1/2 onion, thinly sliced
07 -
6 large eggs, lightly beaten
08 -
1/2 cup heavy cream or whole milk
09 -
4 rashers bacon, crispy cooked and crumbled
10 -
1 cup white cheddar cheese, shredded
11 -
1 tablespoon chives, thinly sliced
12 -
Salt and pepper, to taste
# Steps:
01 -
Preheat your oven to 400°F (200°C).
02 -
Place the thawed hash browns in a clean kitchen towel and squeeze out as much moisture as possible.
03 -
In a bowl, combine the hash browns, shredded white cheddar cheese, salt, and cracked black pepper.
04 -
Press the hash brown mixture into the bottom and up the sides of a 9-inch pie dish or quiche pan to form the crust.
05 -
Bake the crust in the preheated oven for 20-25 minutes, or until golden brown and crispy. Remove from the oven and set aside to cool slightly.
06 -
While the crust is baking, melt the butter in a skillet over medium heat. Add the thinly sliced onion and sauté until softened and lightly caramelized, about 5-7 minutes. Remove from heat.
07 -
In a large bowl, whisk together the eggs, heavy cream (or milk), and a pinch of salt and pepper. Stir in the sautéed onions, crumbled bacon, shredded cheddar cheese, and chives.
08 -
Pour the egg mixture into the baked hash brown crust. Use a spoon to evenly distribute the filling.
09 -
Return the quiche to the oven and bake at 350°F (175°C) for 30-35 minutes, or until the center is set and the top is slightly golden. You can check doneness by inserting a knife into the center—if it comes out clean, the quiche is ready.
10 -
Let the quiche cool for 5-10 minutes before slicing. Garnish with additional chives and serve warm.