A baon and onion quiche with a hash brown crust on a platter with two slices out.

We love this recipe for our Hash Brown Crust Bacon and Cheddar Quiche! The hash brown is actually really easy to make and gets crispy around the edge, just the way great hash browns should be. It’s a really great texture to add to the light and fluffy quiche.

This quiche recipe has all your favorite breakfast items in one dish, and makes it a super good option when you’re having people over.

How to Make Our Quiche Recipe

Hash Brown Crust Ingredients

Ingredients for the hash brown crust for a quiche.

Crust Process

Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. This is important to make sure the crust will crisp up.
Add cheddar, salt and pepper and stir together.

Thawed hash browns in a mixing bowl with hands squeezing out the moisture.

Hash brown ingredients in a mixing bowl.

Lightly grease a 9” spring form pan with cooking spray and add shredded potatoes.
Evenly press the hash browns mixture into the bottom and sides of the pan.

Hash brown crust mixture in a springform pan.

Hash brown crust mixture being pressed into a spring form pan on the edges.

Make sure you don’t have any holes within the crust. This is very important to prevent any leakage from happening when you pour the filling into the crust.
If you do, just covering it with more filling mixture. Place the pan in the freezer and freeze for at least 1 hour.

Hash brown crust in a springform pan, close up on the crust.

A quiche with a hash brown crust close up on the even layer.

Quiche Filling Ingredients

Ingredients in our Onion and Bacon Quiche with a Hash Brown crust.

Filling Process

Combine filling mixture into a mixing bowl.
Whisk together.

Quiche filling mixture in a mixing bowl combined.

Transfer frozen crust onto a baking sheet.
Carefully pour filling into crust and bake!

A spring form pan filled with a hash brown crust on a baking sheet.

Quiche with a hash brown crust and filling on a baking sheet ready to be baked.

Make Ahead and Freezing Instructions

Make Ahead and Freezing Whole Quiche

To freeze quiche, bake as instructed then cool completely. Place in freezer uncovered until fully frozen. Tightly wrap with foil or plastic wrap. Freeze for up to 3 months for optimal freshness.

When ready to serve preheat oven to 425˚F. Place quiche onto a lightly greased baking sheet. Bake for 30 to 35 minutes or until warmed through and crust is crisp. Remove from oven, slice and serve.

Freezing Individual Wedges

Bake and cool the quiche completely. Cut into wedges and follow the same process from above, except once the wedges are frozen wrap each piece individually in foil or plastic wrap before storing in the freezer.

A hash brown quiche that is wrapped in plastic wrap.

Tips and Tricks for Success

The most important thing about this recipe is to make sure you’ve filled in every single little gap throughout the hash brown crust. This is to make sure there’s no leakage that occurs when the filling is poured into the par-baked crust.
I like to use the bottom and sides of a glass or measuring cup to press the crust down into the bottom and sides of the pan, which will help to give you an even crust.

Variations

The cheddar can be swapped out for almost any cheese of your choice, like crumbled goat cheese, shredded fontina, crumbled feta, or shredded Swiss.
This recipe can be made vegetarian friendly by swapping the bacon out for sauteed spinach (just make sure to squeeze as much liquid from the spinach before adding it to the filling mixture).
You can also add diced and par-cooked potatoes or sweet potatoes to double down on the spuds and bulk this quiche up even more.

We also have this version with asparagus instead of bacon for a little variety. We used this spring form pan. Although it costs a little more than the average spring form pan, it’s a great quality and allows the quiche to release from it easily every time!