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
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.
- 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.
- 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.
Quiche Filling Ingredients
Filling Process
- Combine filling mixture into a mixing bowl.
- Whisk together.
- Transfer frozen crust onto a baking sheet.
- Carefully pour filling into crust and bake!
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.
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!
More Delicious Breakfast Recipes You Will Love
Hash Brown Crust Bacon and Cheddar Quiche
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!
Servings:
EQUIPMENT
- 9" 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.
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
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I have not finished making this yet, but thought I would point out a couple of problems I encountered. First, I couldn’t find any hash browns in a 20 oz bag (they all came in 30 oz.) and I don’t have a kitchen scale so had to guess at the amount and still had too much. Second is I have a small side by side fridge and there was no way I could fit a 9″ springform pan in the freezer without it being at an side ways angle. Just hoping the potatoes will hold together. I hope the rest goes smoothly because I love the recipe. Maybe you could add some tips on overcoming these issues if possible.
This look scrumptious
Could you give me a guesstimate on the salt and pepper. When it says “to taste”, well, I can’t taste it and adjust as it’s raw eggs. Would you say ½ tsp salt and ¼ tsp pepper? Thx
Hi Sandra! Yes, i think 1/2 tsp of salt (especially taking into account some salt from the cheese + bacon) + 1/4 tsp of pepper (unless you enjoy a heavy pepper flavor) sounds about right!
What an amazing, fun and tasty Quiche! Here’s a couple of hints for first timers and what I learned the first time around. 1. The type of hash browns is very important. Do not use the type that are shredded like match sticks. It’s nearly impossible to mash them down (even after the 15 minute pre-bake). You will want to use the type that are shredded flat (like the refrigerated “Simply Potatoes brand found in the grocery store), or make your own. 2. If you are unsure of your spring form pan and wonder if you are going to have leaks (like I did), just bake it on a cookie sheet or pizza pan. Other than those two issues, this is worth making! It is not that difficult and is a stunning presentation at a family breakfast or brunch!
This recipe looks yummy. In the pictures, the directions have you put the egg mix in an UNbaked crust. In the numbered directions, it says to blind bake. Can you clarify which is correct – or if it matters? Thanks!
Hi Susan! If you blind bake you get a slightly crispier crust. Either way works just fine. We updated the recipe to add the blind bake, but haven’t updated the process photos yet
I love this recipe. I made it the first time following the recipe to a T (aside from adding a little extra time to par baking the crust) and it was very good. The caramelized onions taste great in it. The second time I made this was only 2 weeks apart, so I kept the base recipe but switched out ingredients. I used the o’Brian hashbrowns so they were seasoned, I subbed chorizo for bacon and used onion and jalapeño, sautéed, not caramelized. And this one may have even been better! I love versatile this recipe is and it’s simple. I make the crust the night before and keep it in the freezer over night, and also chop up all the ingredients and add to a big bowl and leave in the fridge over night. That way, the next day all I to add is the eggs and cream mixture to it. I love the hash brown crust, way better than a pie crust.
I’ve seen others comment and say it leaks. I did not have this problem. I really took my time to press the hashbrowns into the spring form pan, then after it par bakes and cold for a bit I press it even more into the pan to ensure there are no holes. I did add foil to the bottom just in case, but both times it was not needed. I also broil the crust a bit before adding the egg mixture in.
All in all, great recipe and will use again in the future.
The Chorizo version sounds amazing! Thank you!!
Can this be made and refrigerated overnight?
Yes! You can reheat it the next day in the oven (although the hash browns may not be as crisp)
Would you need to defrost the frozen cooked quiche before re-heating in the oven to serve?
Nope, you can bake from frozen!
I was excited to try this recipe; however, the hash browns I thawed turned into mashed potatoes. Help!
Why not just use grated potatoes, as you would to make potato pancakes (latkes or Kartoffelpuffer)? If parboiled and then grated, shouldn’t they bake up just as well as a crust? Just asking for those of us who try to stay away from processed foods. Thanks.
Because it saves a lot of time. You can make your own hash brown crust – many people have.
I love your recipes, they all look so delicious! I do have a problem printing them though. When I go to Print and then Print Preview, the recipe disappears before I can print it, do you know how I could fix this problem?
Can you use the refrigerator hash browns instead?
I think that should work just fine!
Can you re-send the link to the spring form pan you recommend? The link above did not take me to the pan. Thank you.
Hi! I just updated the link and it should work now! (It’s also linked in the recipe card)
Can the crust be frozen over night and then par baked in the morning?
Yes!
looks great