Bacon Quiche with Crispy Hash Brown Crust – Easy Breakfast Recipe
Hash Brown Bacon Quiche with a Crispy Potato Lattice Crust
A delightful twist on quiche featuring a golden hash brown crust, smoky bacon, and a fluffy egg-cheese filling.
Ingredients
Method
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish with a bit of butter.
- Combine the thawed hash browns and melted butter in a large bowl. Season with a pinch of salt and pepper.
- Press about two-thirds of the potato mixture evenly across the bottom of the pie dish to form the base. With the remaining potatoes, create a lattice or rustic over-top crust by carefully arranging strands in a crisscross pattern.
- Place the crust in the freezer for 10 minutes to firm up, then pop into the preheated oven and bake until the edges turn golden, about 12–15 minutes. Remove and reduce oven temperature to 350°F (175°C).
- While crust bakes, whisk together eggs, milk, garlic powder, onion powder, and a generous pinch of salt and pepper in a mixing bowl.
- Layer half the cheeses and all the crumbled bacon onto the par-baked crust. Pour the egg mixture over, then sprinkle the remaining cheeses on top.
- Bake at 350°F (175°C) until the center is set and the cheese is bubbly, about 30–35 minutes. Let rest 10 minutes before slicing.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 22gProtein: 14gFat: 24g
Tried this recipe?Let us know how it was!
Hash Brown Bacon Quiche with a Crispy Potato Lattice Crust
Ingredients
- 1 (20 oz) package frozen shredded hash browns, thawed
- 4 tablespoons unsalted butter, melted
- 6 slices thick-cut bacon, cooked until crisp and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 5 large eggs
- 1 cup whole milk (or half-and-half for extra creaminess)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish lightly with butter.
- In a bowl, toss the thawed hash browns with melted butter, a pinch of salt, and pepper.
- Press two-thirds of the potato mixture firmly into the bottom of the pie dish. Use the rest to craft a lattice or rustic top crust.
- Freeze the assembled crust for 10 minutes, then bake for 12–15 minutes until edges are golden. Reduce oven heat to 350°F (175°C).
- While the crust chills, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
- Layer half of the shredded cheeses and all the bacon on the baked crust. Pour the egg mixture over and sprinkle remaining cheese atop.
- Bake for 30–35 minutes more, until the filling is set and golden. Let cool 10 minutes before serving.
Special Tips
- For extra crunch, pan-sear the hash brown crust in a nonstick skillet for 2–3 minutes per side before baking.
- Swap in Gruyère or feta for a tangy flavor twist.
- Allow quiche to cool slightly; this helps maintain neat slices.
Source link: Hash Brown Crust Bacon Quiche Recipe
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
