Happy Friday! What a yummy breakfast / brunch project we have for you this weekend! This Bacon, White Cheddar and Chive Quiche with a Hash Brown Crust! The hash brown is actually really easy to make, and actually really crispy. So it’s a really great texture to add to the custardy quiche. This quiche has all your favorite breakfast things in one dish, and makes it a super good option when you’re having people over. :)
♥ Teri
Ingredients: Directions:
Bacon, White Cheddar and Chive Quiche with a Hash Brown Crust
1 (9inch) quiche
hash brown crust:
20 ounces frozen hash browns, thawed
1/2 cup shredded white cheddar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
filling:
2 tablespoons unsalted butter
1/2 onion, thinly sliced
6 large eggs, lightly beaten
1/2 cup heavy cream (or whole milk)
4 rashers crispy cooked bacon, crumbled
1 cup shredded white cheddar cheese
1 tablespoon thinly sliced chives, plus more for garnish
salt and pepper to taste
1. Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and stir together.
2. Lightly grease a 9” spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan.
3. Place the pan in the freezer and freeze for at least 1 hour.
4. Preheat oven to 425˚F.
5. Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
6. In a skillet melt butter over medium heat. Add onions and lightly caramelize for 10 to 15 minutes. Season with salt and pepper. Set aside.
7. In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized onions and stir together until mixed up. Season with salt and pepper.
8. Pour filling mixture into the par-baked crust and place into the oven.
9. Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have just set.
10. Remove quiche from oven and score the perimeter with a paring knife. Loosen springform pan from sides of quiche and place quiche back into the oven for an additional 10 to 15 minutes. (this will help the crust get crisp on the sides)
11. Remove quiche form oven and cool for 10 minutes.
12. Slice quiches into wedges, top with sliced chives and serve.
This breakfast looks just incredible!!! It is absolutely going on my brunch recipe list along with others like TexMex Migas Skillet and Italian Pesto Egg Bake from http://www.behindtheplates.com
I’ve never made a quiche before, but this recipe might just change that! Looks soooo yummy!
I’m not the biggest fan of quiches, but my God this looks absolutely amazing. AND it has bacon and hash brown. I will try it for sure at home thanks for this recipe!
Can you use shredded potatoes for the crust or does it have to be frozen hashbrowns?
You can definitely use shredded potatoes! The frozen hash browns is just a time saver :)
Can any of this be made ahead, as in the day before? Can the crust be made and left overnight in the freezer? Thanks.
Yes! You can make this the night before, i just recommend rebaking (when reheating) at a higher temp, to ensure the crust crisps back up!
Why do you freeze the crust before baking it?
It helps to keep its structure better when frozen ahead of time!
I was looking for something different to serve for a brunch next week. I love the look of the hash brown crust!
Would grated russet potato work in place of hashbrowns? If so, should anything else be added to it?
Your quiche looks so delicious! I’m super curious to try the hash brown crust. Thank you for sharing the recipe with us!
Hi I made this yesterday as directed. The crust did not brown as expected. I made the crust the night before and put in freezer. I am wondering if additional parbaking would have helped. Should it be starting to brown after the par baking. Any thoughts would be welcome. The flavor was great but the crispy hash brown part was missing
Hi Terri! I think actually if you remove the spring form ring around the crust, (once the quiche is almost fully baked, but still slightly loose in the middle) then stick it back in the oven for an additional 10-15 minutes with the sides exposed, that should help to crisp up the hash brown crust :)
Looks delicious. Do you think it could be made ahead and frozen? Without too much change in texture? Planning a post wedding brunch to send off out-of-towners…
I’ve actually never done that before, but I think it should work just fine :)
I made this for a potluck a few weeks ago and it was really good! Very creamy for quiche not at all dense. The outside of the crust was mostly crispy but that could just be my oven. Next time I’ll pre-bake the crust for a little longer.
Another hit! Thanks again, SFB!
What’s the calorie count for a regular slice? Love love love this recipe. I’ve made it twice!! Thank you for sharing.
Yes. Totally making this…..thank you : )
Mine is in the oven right now and leaking all over the place! Help!
Oh no! You must have a small hole somewhere! Next time I recommend using a baking sheet underneath the spring form pan! I’m sorry a mess was made!
can this be made in a pie pan?
Yes! The crust may not crisp up as much, but it will still taste great :)
Is a rasher of bacon three slices?
A rasher is 1 slice!
Hi, I want to make this for Christmas morning :) Can you tell me how much cheddar do you add to the potatoes? there are two measured cheddar cheeses, one is shredded and the other is grated, which one goes in the quiche?
Hi! If you look at the ingredient list, the first 4 ingredients are for the crust! So 1/2 cup shredded cheese for the cup + 1 cup for the filling! :)
I’m always looking for something new to make for Christmas morning breakfasts, so this will be this year’s. I’ll let you know what the family thinks. Thanks for another great recipe to try!
Can’t help noticing that there are no explicit instructions for the bacon. An experiencedcook will infer that the bacon should be cooked, drained, and crumbled, a novice maybe not so much.
Just an old tech editor grumbling… .
I’m annoyed that this quiche leaked out of the springform pan. It’s no longer a quiche but some baked hashbrowns with cheese, onion, and bacon. I should have trusted my instinct to use a different pan because now I’ve wasted a half dozen organic eggs! I will try again, but for now I’m disappointed that my Sunday brunch was a bust!
Total bummer! And it’s never fun wasting ingredients! You may also want to try making a thicker hash brown layer. I haven’t had an issue with leakage and know others have also has success with the Spring form!
Don’t get me wrong it tasted delicious, and I salvaged it by placing an over easy egg on top of each serving. I was thinking of using my cast iron pan to get a crispier hashbrowns crust like the picture. The presentation won’t be the same, but at least all the ingredients will be in the same pan. ????
test pan with water before using
made it for fathers day turned out amazing..i baked crust for 20 then broiled for 10.. then added filling… turned out perfect.. great recipe. was a hit.
Glad you enjoyed it! And great tip about broiling the crust a bit before adding the filling!
Oh my, this looks delish. I don’t own a spring form pan, what would you recommend? Quiche dish, pie dish, or cast iron maybe? I definitely want to get the crispy effect and don’t care as much about presentation out of the dish.
I made this for Christmas breakfast and it was a HUGE success. My kids (11 and 8) cleaned their plates. I baked it on Christmas Eve day and heated it through while we opened presents. I strongly suggest placing the springform pan on a foil lined baking sheet just in case there is leakage. I didn’t have any, but better safe than sorry.
I will definitely make this again and again.
A springform pan for this is a terrible idea–this turned into a messy egg nightmare really quickly with quiche draining out the bottom and not getting a proper rise. I thought maybe a regular glass pie pan would be better–or a tart pan with a better seal, but forged ahead. Should have trusted my instincts.
A springform pan actually isn’t a terrible idea, but thanks for the aggressive words. Many people, including myself, have had great success with this recipe. If you had leakage that badly it means you didn’t properly press the hash browns into the pan and make sure there weren’t holes and gaps throughout before pouring in your filling. And no, the filling wouldn’t have properly risen, if it was leaking through the bottom!
Let me tell you this is my to go recipe for brunch, when I have guest over heck my husband has requested it for dinner. This recipe is just perfect you just need to pay attention to detail. When I do the crust, yes in the springform pan, I make sure every nook and cranny is filled I even put on my reading glasses to make sure. Once you conquer that the rest is so easy but it really impresses anyone and everyone with its fabulous taste and presentation. Thanks for sharing
This looks wonderful Jen thanks for sharing when I get a moment I’ll have to try this one I normally add sweet onions and mushrooms in my quiches. Another tip I suggest is wrapping the bottom of my springform pan with a layer of thick tin foil just to prevent any disasters like people have had in here. I also place it inside of a cookie baking sheet. The foil minimizes andy disastrous leaks as well.
Having reviewed your recipe and all of the comments, I was inspired to prepare this quiche tonight as a precursor to Easter brunch. I was a bit apprehensive due to some of the comments referring to the egg filling leaking out of the hash brown crust. During preparation, I was careful to make certain that the hash browns were tightly packed into the spring pan. I found that it took more like 32 oz of hash browns to get a good seal. I baked the hash brown crust for 20 minutes and then broiled for 10 additional minutes. I then added my egg mixture which contained parmesan cheese, chedder cheese, swiss cheese, shallots, bacon, cherry tomatoes, and seasonings. The egg mixture did not leak from the pan in the slightest and the end result was visually stunning. The hash browns and quiche were picture perfect!
Having passed the visual test, I was anxious to taste the finished product!
It was heavenly. Perhaps one of the best things i have ever tasted!
Thank you for your inspiration! It was truly a delight!!!
Okay, this was THE best quiche I’ve ever made, and I make a LOT of quiche. Literally the only thing I changed were the fillings, and I just added shaved asparagus and goat cheese. Contrary to a few other reviews that mention leaking, you just have to be diligent about making sure there are no holes in the crust, really make sure it’s pressed in there. It will reward you. Served this for Easter brunch and everyone looooved it. Will use this recipe forever and ever.
Awesome!!!!!!! So glad you love this one :)
Can’t wait to try this! ????
Is this recipe gluten free?
Yep