Hash Brown Crust Bacon Cheddar Quiche
A savory reinterpretation of a classic quiche, this dish features a golden, crisped hash brown base that holds a rich blend of eggs, sharp cheddar, crisp bacon, and caramelized onions. A perfect choice for make-ahead breakfasts or brunches, it combines convenience with robust flavor and texture.
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Servings: 8
Ingredients
For the Crust:
- 20 ounces of defrosted shredded hash brown potatoes
- ½ cup finely grated sharp white cheddar
- ½ teaspoon fine salt
- ¼ teaspoon coarsely ground black pepper
For the Filling:
- 2 tablespoons of unsalted butter
- ½ medium yellow onion thinly sliced
- 6 whole eggs gently whisked
- ½ cup heavy whipping cream or full-fat milk
- 4 slices of bacon cooked until crisp and crumbled
- 1 tablespoon of finely chopped fresh chives plus extra for garnish
- 1 cup shredded white cheddar
- Salt and freshly cracked black pepper to taste
Instructions
- Drain excess moisture thoroughly from the thawed hash browns using a clean kitchen towel or paper towels. Transfer to a mixing bowl and combine with grated cheddar, salt, and pepper. Mix until well incorporated.
- Lightly coat a 9-inch springform pan with non-stick spray. Press the hash brown mixture into the base and up the sides of the pan, ensuring there are no gaps or holes. This forms the crust and prevents leakage during baking.
- Transfer the prepared pan to the freezer and chill for a minimum of 1 hour.
- Preheat the oven to 425°F (218°C). Take the frozen crust from the freezer and place it directly into the oven. Bake for 15 minutes to partially cook the base. Remove and let it cool slightly.
- Meanwhile, in a sauté pan set over medium heat, melt the butter. Add the onion slices and cook, stirring occasionally, until golden and softened, approximately 10 to 15 minutes. Season lightly with salt and pepper, then set aside to cool.
- In a large bowl, whisk together the eggs and cream until light and smooth. Stir in the caramelized onions, crumbled bacon, grated cheddar, and chopped chives. Season to taste with salt and pepper.
- Pour the egg mixture into the pre-baked crust, smoothing the top evenly.
- Reduce oven heat to 375°F (190°C). Return the pan to the oven and bake for 25 to 30 minutes, or until the center is just set and no longer jiggles.
- Carefully remove the pan and run a small knife along the inner edge to loosen the crust. Detach the springform collar and place the quiche back in the oven for an additional 10 to 15 minutes, allowing the sides to crisp fully.
- Let the quiche rest at room temperature for about 10 minutes before slicing. Garnish with extra chives and serve warm.
Notes
To Prepare in Advance and Freeze:
Once fully baked and cooled, place the quiche uncovered in the freezer until solid. Then wrap it tightly with foil or plastic. When ready to reheat, preheat oven to 425°F (218°C), place quiche on a greased baking tray, and bake for 30 to 35 minutes until heated through and crisp on the outside. For Individual Portions:
Cool the quiche entirely, cut into wedges, freeze the pieces uncovered, then individually wrap each in foil or plastic wrap for storage. Reheat as needed. Tips for Best Results:
For optimal results, consume within 3 months of freezing. Carefully ensure the crust is solid and free of gaps to avoid any leakage. Pressing the crust in with the base of a glass or measuring cup helps create a smooth, even layer.
Once fully baked and cooled, place the quiche uncovered in the freezer until solid. Then wrap it tightly with foil or plastic. When ready to reheat, preheat oven to 425°F (218°C), place quiche on a greased baking tray, and bake for 30 to 35 minutes until heated through and crisp on the outside. For Individual Portions:
Cool the quiche entirely, cut into wedges, freeze the pieces uncovered, then individually wrap each in foil or plastic wrap for storage. Reheat as needed. Tips for Best Results:
For optimal results, consume within 3 months of freezing. Carefully ensure the crust is solid and free of gaps to avoid any leakage. Pressing the crust in with the base of a glass or measuring cup helps create a smooth, even layer.