There’s something magical about breakfast foods that work for any meal of the day. This Bacon and Cheese Quiche with Hashbrown Crust is exactly that kind of dish – it’s become our weekend staple, perfect for lazy Sunday brunches or those evenings when breakfast-for-dinner feels like the ultimate comfort.
I stumbled upon this recipe idea a few years ago when we had friends staying over. I wanted something impressive but didn’t want to spend the entire morning in the kitchen. We had some leftover hashbrowns from the night before, and I thought, “Why not use these as a crust?” Sometimes the best ideas come from those “what if” moments in the kitchen!
The first time I made this, I actually burned the hashbrown crust a bit (keeping it real here). But you know what? Even with that slight char, everyone raved about it. There’s something about that crispy potato layer that elevates a regular quiche into something extraordinary.
The Magic of a Hashbrown Crust
Let’s talk about this crust for a minute. If you’ve never tried using hashbrowns as a quiche crust, you’re in for a treat. Traditional pie crusts are delicious, don’t get me wrong, but they can be fussy and time-consuming. This hashbrown version is not only easier but adds this incredible texture contrast that makes every bite more interesting.
The key is getting those hashbrowns nice and crispy before adding the filling. I’ve found that pressing them firmly into the pan and letting them get golden brown first makes all the difference. Oh, and don’t skimp on seasoning the potatoes! A little salt and pepper go a long way.
Why This Recipe Works
What I love most about this quiche is how customizable it is. Having a vegetarian friend over? Skip the bacon and add some sautéed mushrooms or spinach instead. Not a cheddar fan? Swiss or Gruyère work beautifully too.
The egg mixture itself is rich and creamy, and when combined with the salty bacon and sharp cheddar, it creates this perfect balance of flavors that just works. And honestly, the leftovers (if there are any) might taste even better the next day.
I remember making this for my mom when she visited last spring. She’s always been the cook in our family, so I was a bit nervous. But after one bite, she asked for the recipe! That’s when I knew this one was a keeper.
The Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8
Ingredients
For the hashbrown crust:
- 3 cups frozen hashbrowns, thawed and excess moisture squeezed out (the squeezing part is crucial!)
- 3 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (totally optional, but adds a nice flavor)
For the filling:
- 6 large eggs
- 1 cup half-and-half (whole milk works too if that’s what you have on hand)
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups sharp cheddar cheese, shredded (I like to grate my own – melts better!)
- 1/3 cup green onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (trust me on this one)
Instructions
- Preheat your oven to 425°F (220°C). Grab a 9-inch pie dish and give it a good spray with cooking spray.
- In a bowl, mix those thawed hashbrowns with the melted butter, salt, pepper, and garlic powder if using. Toss everything together until the potatoes are evenly coated.
- Press the hashbrown mixture firmly into the bottom and up the sides of your pie dish to form a crust. The more firmly you press, the better it’ll hold together.
- Bake the crust for about 20-25 minutes until it starts getting golden and crispy. Keep an eye on it – ovens can be temperamental! Once it’s looking good, take it out and reduce the oven temperature to 350°F (175°C).
- While the crust is baking, let’s get the filling ready. In a large bowl, whisk together the eggs and half-and-half until well combined.
- Stir in the crumbled bacon (save a little for topping if you’re feeling fancy), shredded cheese (again, save a handful for the top), green onions, salt, pepper, and that pinch of nutmeg. (source: Ineskohl.info)
- Pour this mixture into your pre-baked hashbrown crust. If you saved some bacon and cheese, sprinkle them over the top now.
- Bake for about 25-30 minutes until the center is set but still has a slight jiggle. You don’t want to overbake it or the eggs will get rubbery.
- Let the quiche cool for at least 10 minutes before slicing. This helps it set up and makes for cleaner slices.
Tips for Success
The first time I made this, I skipped draining the hashbrowns properly, and let me tell you – soggy crust is not the goal here! Really squeeze out as much moisture as you can. I usually place them in a clean kitchen towel and twist until no more liquid comes out.
If your crust is browning too quickly during the initial bake, just tent it with some foil. Works like a charm.
This quiche reheats beautifully, so it’s perfect for meal prep. I like to make it on Sunday and then have slices for breakfast throughout the week. About 30 seconds in the microwave, and it’s almost as good as fresh!
Variations to Try
Over the years, I’ve played around with this recipe quite a bit. Here are some of my favorite variations:
- Mediterranean style: Replace the bacon with chopped sun-dried tomatoes, add some crumbled feta instead of cheddar, and throw in some chopped spinach and olives.
- Southwest kick: Add a diced jalapeño, swap the cheddar for pepper jack, and mix in some black beans and corn. Top with avocado slices after baking.
- Veggie lover’s: Skip the meat altogether and load it up with sautéed mushrooms, bell peppers, zucchini, and whatever else is in your veggie drawer needing to be used up.
Serving Suggestions
This quiche is hearty enough to stand on its own, but I love serving it with a simple green salad dressed with just lemon juice and olive oil. The brightness of the salad balances the richness of the quiche perfectly.
If you’re serving it for brunch, a side of fresh fruit and maybe some mimosas (or mocktails!) round things out nicely.
For dinner, roasted asparagus or green beans make great companions.
Final Thoughts
There’s something so satisfying about creating a dish that bridges the gap between fancy and comforting. This quiche does exactly that. It’s impressive enough for company but easy enough for a regular weekend breakfast.
The combination of the crispy hashbrown crust with the creamy egg filling, smoky bacon, and sharp cheddar creates something that’s greater than the sum of its parts. It’s become one of those recipes that friends and family request when they visit, and I’m always happy to oblige.
So next time you’re looking for something a little special but don’t want to spend hours in the kitchen, give this Bacon and Cheese Quiche with Hashbrown Crust a try. I’m betting it might become a favorite in your house too!
And if you do make it, I’d love to hear how it turned out or what variations you tried. The best recipes are the ones that evolve and become your own!
