• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Breakfast & Brunch > Hash Brown Crust Bacon and Cheddar Quiche

    Hash Brown Crust Bacon and Cheddar Quiche

    by Jenny Park · Published: Aug 28, 2020 · Modified: May 5, 2022

    Jump to Recipe
    Our Hash Brown Crust Bacon and Cheddar Quiche is a fun twist on a traditional quiche. It has a crispy hash brown crust! This is a crowd pleaser, and easy on you too because you can make it ahead!
    Hash browns quiche with a view of the hash browns crust.
    Hash brown quiche with two slices taken out with chives on top.
    Hash browns quiche with cheddar and bacon with two slices cut out.
    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

    Process

    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. This is important to make sure the crust will crisp up.
    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, making 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.
    3. Place the pan in the freezer and freeze for at least 1 hour.
    4. Preheat oven to 425˚F.
    5. Place frozen crust into the oven and par-bake for 15 minutes. Remove from oven and slightly cool. This will also help to set the crust so it’s crisp at the end.
    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.
    8. Add remaining ingredients, including caramelized onions and stir together until evenly combined. Season with salt and pepper.
    9. Pour filling mixture into the par-baked crust and place into the oven.
    10. Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have just set.
    11. Remove quiche from oven and run a paring knife around the perimeter of the springform pan. This will help to loosen the crust from the pan without tearing.
    12. Loosen springform pan from sides of quiche and place quiche back into the oven for an additional 10 to 15 minutes. The extra time will help the crust get crisp on the sides.

    Hash Brown Crust

    Ingredients for the hash brown crust for a quiche.
    Ingredients for the hash brown crust.
    Thawed hash browns in a mixing bowl  with hands squeezing out the moisture.
    Once you thaw the hash browns, squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl.
    Hash brown ingredients in a mixing bowl.
    Add all of the ingredients for the hash brown crust into a mixing bowl.
    Hash brown crust mixture in a springform pan.
    Add the mixture to a greased springform pan.
    Hash brown crust mixture being pressed into a spring form pan.
    Start to form the crust by pressing the hash brown mixture into the bottom and sides in an even layer.
    Hash brown crust mixture being pressed into a spring form pan on the edges.
    Press the mixture up into the sides. Make sure it’s firmly packed.
    Hash brown crust in a springform pan, close up on the crust.
    It’s important to make sure there are no holes in the crust, or the filling will leak out.
    A quiche with a hash brown crust close up on the even layer.
    If you find one, repair it with more filling mixture.

    Quiche Filling

    Ingredients in our Onion and Bacon Quiche with a Hash Brown crust.
    Quiche mixture in a mixing bowl.
    Place all filling ingredients into a bowl.
    Quiche filling mixture in a mixing bowl combined.
    Mix together.
    A spring form pan filled with a hash brown crust on a baking sheet.
    Place the springform pan with crust on a baking sheet.
    Quiche with a hash brown crust and filling on a baking sheet ready to be baked.
    Add filling into the pan and bake!

    FAQs

    Can this quiche be made and frozen ahead of time?

    Absolutely! To freeze quiche, bake as instructed then cool completely. Place in freezer uncovered until fully frozen. Tightly wrap with foil or plastic wrap. 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.

    What about freezing individual wedges?

    Yes! Just 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.

    How long will the quiche keep in the freezer?

    We recommend freezing for up to 3 months for optimal freshness.

    A hash brown quiche that is wrapped in plastic wrap.
    Wrap your quiche tightly with plastic wrap to refrigerate or to freeze.

    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!

    A close up of the hash brown crust on a quiche.

    More Delicious Breakfast Recipes You Will Love

    • A plate of brown sugar, coconut, blueberry pancakes with a bite on a fork.
      Brown Sugar, Coconut and Blueberry Pancakes
    • Close up of Croque Madame Toast on a baking sheet.
      Croque Madame Toast
    • Breakfast casserole with a scoop out and some in a bowl next to it.
      Breakfast Casserole
    • A recipe for easy Chilaquiles with a fork that has broken an egg yolk.
      Easy Chilaquiles Recipe
    Click here for our Breakfast & Brunch Recipe Collection!

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    A sliced bacon, cheddar, and chive quiche with hash brown crust.

    Hash Brown Crust Bacon and Cheddar Quiche

    4.98 from 142 votes
    PRINT RECIPE Pin Recipe
    Our Hash Brown Crust Bacon and Cheddar Quiche is a fun twist on a traditional quiche. It has a crispy hash brown crust! This is a crowd pleaser, and easy on you too because you can make it ahead!
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 1 hr 15 mins
    freeze time: 1 hr
    Total Time: 2 hrs 30 mins
    Servings: 8

      EQUIPMENT  

    • spring form pan

      INGREDIENTS  

    hash brown crust

    • 20 ounces frozen hash browns thawed
    • ½ cup white cheddar shredded
    • ½ teaspoon salt
    • ¼ teaspoon cracked black pepper

    filling

    • 2 tbs unsalted butter
    • ½ onion thinly sliced
    • 6 large eggs lightly beaten
    • ½ cup heavy cream or whole milk
    • 4 rashers bacon crispy cooked and crumbled (a rasher is a slice of bacon)
    • 1 cup white cheddar cheese shredded
    • 1 tbs chives thinly sliced, plus more for garnish
    • salt and pepper to taste

      INSTRUCTIONS  

    • 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.
    • 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, making sure you don't have any holes within the crust (this is important to prevent any leakage)
    • Place the pan in the freezer and freeze for at least 1 hour.
    • Preheat oven to 425˚F.
    • Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
    • 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.
    • 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.
    • Pour filling mixture into the par-baked crust and place into the oven.
    • Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have just set.
    • Remove quiche from oven and run a paring knife around the perimeter of the springform pan. 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)
    • Remove quiche form oven and cool for 10 minutes.
    • Slice quiches into wedges, top with sliced chives and serve.

      NOTES  

    To Make and Freeze Ahead: Bake as instructed then cool completely. Place in freezer uncovered until fully frozen. Tightly wrap with foil or plastic wrap. 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:  Just 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.
    Tips and Tricks For Success:
    • We recommend freezing for up to 3 months for optimal freshness.
    • 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.

     

    Serving: 1serving Calories: 272kcal Carbohydrates: 2g Protein: 12g Fat: 24g Saturated Fat: 13g Cholesterol: 216mg Sodium: 416mg Potassium: 122mg Fiber: 1g Sugar: 1g Vitamin A: 766IU Vitamin C: 1mg Calcium: 188mg Iron: 1mg
    CUISINE: American
    KEYWORD: hash brown, quiche
    COURSE: Breakfast, brunch

    You Might Also Love...

    • Breakfast casserole with a scoop out and some in a bowl next to it.Breakfast Casserole
    • A whole sliced spinach quiche on a plate.Spinach Quiche
    • A sliced spring quiche with hash brown crust.Spring Quiche with a Hash Brown Crust

    August 28, 2020 / 110 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Chick Fil A Sauce Recipe
    Next Post: One Pot Fettuccine Alfredo Recipe Next Post >

    Reader Interactions

    August 28, 2020 / 110 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Anna

      December 29, 2022 at 12:40 pm

      4 stars
      Very delicious but I had an issue where my eggs soaked into the crust. Still tasted great. Just not very quiche like…Did I not pre-bake the crust long enough before adding my fillings? Any tips on knowing if I cooked it long enough?

      Reply
    2. Carolyn

      December 22, 2022 at 5:17 am

      5 stars
      I have made this several times. It’s always a hit!

      Reply
    3. Donna

      November 12, 2022 at 10:00 am

      5 stars
      Well, embarrassed and retracting onion comment, it’s right there! But, this is a fabulous recipe and takes quiche to a new level. This is impressive! Sorry about previous comment!

      Reply
    4. Donna

      November 12, 2022 at 9:30 am

      5 stars
      I’ve made this x2 and always been very pleased, but, it appears that there might be a deleted item in the ingredients…onion? I would guess you’re certainly not asking readers to caramelize the chives?? I used 1/2 C of caramelized onion and added to egg mixture. The other thing I did was after squeezing as much water out of shredded potatoes, once they are pushed into the pan, I then took double layer of paper towel and pressed to extract even more of the water, which produces a very nice crispy crust, and never had any leaks.

      Reply
    5. Mike

      October 28, 2022 at 4:10 pm

      5 stars
      Awesome recipe! I made it for breakfast and everyone loved it!

      Reply
    6. Sandra

      October 18, 2022 at 3:50 pm

      Can you make the crust and freeze overnight and than finish it the next a.m.

      Reply
      • Jenny Park

        October 19, 2022 at 1:01 pm

        absolutely!

        Reply
    7. Jaclyn

      August 08, 2022 at 2:45 pm

      Have you ever made this dairy free? Is yes, what did you use?

      Reply
      • Sylvia

        August 13, 2022 at 7:27 am

        I have used Nut Pod creamer in my quiches and it’s worked out great!

        Reply
    8. Michele

      July 12, 2022 at 6:54 am

      Hello,
      Can I use freshly grated potatoes in this recipe? I am looking forward to making this dish.

      Reply
      • Jenny Park

        July 13, 2022 at 10:04 am

        Freshly grated potatoes will be just fine. Just make sure to squeeze as much water from them as possible before assembling the crust :)

        Reply
    9. T

      May 02, 2022 at 1:33 pm

      Sounds delish. Need to offer a gluten-free option for AirBnB guests. Could be just the ticket!
      Question: what do you mean by ”score the perimeter” (of the baked quiche)?

      Reply
      • Jenny Park

        May 02, 2022 at 7:40 pm

        Oh great question! I actually just meant to run a butter knife or small offset spatula around the perimeter to loosen it from the pan. I’ll update the instructions, so it’s a bit more clear!

        Reply
    10. Talene

      April 03, 2022 at 9:29 am

      5 stars
      Made this with things I keep on hand so I didn’t follow the recipe exactly, but it tasted really good. I made this in my cast iron skillet with rehydrated hash browns, fontina cheese, real bacon bits, freeze dried chives, and added some garlic powder and onion powder to the hash browns mixture. I skipped the freezer and went straight to the oven. Cooked the hash browns mixture for the 15 minutes indicated in the recipe but only took 30 minutes to cook the egg mixture in my cast iron. My husband said you can make this every weekend, and it was made with things I always have on hand. Costco sells a large bag of the real bacon bits that are a great shortcut.

      Reply
    11. Wendy

      March 27, 2022 at 8:20 am

      5 stars
      Hi , I just made your recipe and the quiche came out great. I am freezing it for company in 2 weeks.
      My question to you is, can I use a cast iron pan to reheat the quiche once taken off the base ohttps://www.spoonforkbacon.com/bacon-cheddar-and-chive-quiche-with-a-hash-brown-crust/#commentsf the spring form pan. I would heat the pan with oil in the oven , then when hot I would put the quiche in for 20 min to heat and hopefully get a crispy bottom crust. What do you think?

      Reply
    12. L

      March 26, 2022 at 8:11 am

      Great! Follows the recipe instructions and it came out perfectly.

      Reply
    13. Tracy

      February 20, 2022 at 5:18 pm

      EPIC failure!! I followed the directions perfectly. The egg filler needs to be doubled. I packed the pan with the potato mixture, making sure that there were no open spaces, then set it in the freezer for an hour. When I poured the egg mixture into the pan, almost all of the liquid leaked out and made an enormous mess. I ended up tossing everything into a frying pan to finish it. What a waste of time.

      Reply
      • Teri Lyn Fisher

        February 21, 2022 at 10:10 am

        Hi Tracy, it sounds like your crust still had some holes. The filling would not leak out if there were no holes. Maybe your hash browns were not properly thawed? Or too wet? It’s hard to say because we were not there. The filling is the correct amount. It’s to leave an edge at the top of hash brown crust so it gets delicious and crispy – you can see this in the images in the post. Sorry this didn’t work for you.

        Reply
        • Debra

          May 31, 2022 at 5:00 pm

          3 stars
          Leaking everywhere – and I used extra completely thawed and dry hash browns and made sure there were NO holes. Guess we’ll see how it ends up :(

          Reply
          • Jenny Park

            June 01, 2022 at 10:55 am

            If it leaked everywhere, unfortunately it means there were still holes in the crust

            Reply
      • Karla

        November 09, 2022 at 7:40 am

        Tracy – Did you blind bake the potato crust or add egg mixture into the raw crust?

        Reply
      • Jen

        January 28, 2023 at 7:09 am

        Tracy – Did you par-bake the crust before pouring the egg mixture in?

        Reply
    14. Shelley

      December 26, 2021 at 6:38 am

      Hi. How do you reheat individual slices?

      Reply
    15. Kari Johanne Svenneby

      December 14, 2021 at 12:24 am

      Hi.
      I study your recept for the Hash brown quiche, but I do not understand what the main ingredience for the shell is. Is it from bread or is it potato?
      Greetings from an ignorant norwegian who like to try new dishes.

      Reply
      • Jenny Park

        December 14, 2021 at 8:23 am

        Hi! It’s made from frozen, shredded potatoes. If you can’t find shredded, frozen potatoes, you can shred them yourself. Just make sure to squeeze as much water from the shredded potatoes possible!

        Reply
    16. Joslyn

      December 05, 2021 at 12:51 pm

      Wondering if I could speed up waiting for frozen hash browns to thaw? Perhaps par-cook hash browns in a pan? Just wanting to get the crust done and in the freezer, but waiting for hash browns to thaw…

      Reply
    « Older Comments

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Tteokbokki recipe on a platter. Tteokbokki (Korean Spicy Rice Cakes)
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Korean Army Stew or Budae Jjigae in a pot ready to be served. Budae Jjigae (Korean Army Stew)
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • A collage of our best Valentine's dinner ideas. Best Valentine’s Day Dinner Ideas
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • Brown Butter Colcannon recipe in a bowl with a spoon in it. Brown Butter Colcannon
    • Chicken and gnocchi soup in a bowl with bread on the side. Chicken Gnocchi Soup
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!