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 into 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 from 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: 323kcal Carbohydrates: 15g Protein: 13g Fat: 24g Saturated Fat: 12g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 0.1g Cholesterol: 192mg Sodium: 866mg Potassium: 319mg Fiber: 1g Sugar: 1g Vitamin A: 742IU Vitamin C: 7mg Calcium: 192mg Iron: 1mg
CUISINE: American
KEYWORD: hash brown, quiche
COURSE: Breakfast, brunch
Did you make this recipe? We want to see!
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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 :)
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!!!
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.
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
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.
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.
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!
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
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… .
We appreciate this feedback and have updated the recipe. Thank you!
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!
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! :)
Is a rasher of bacon three slices?
A rasher is 1 slice!
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 :)
Yes. Totally making this…..thank you : )
What’s the calorie count for a regular slice? Love love love this recipe. I’ve made it twice!! Thank you for sharing.
Thanks Amy! We just updated the recipe with a calorie count. :)
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!
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 :)
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 Terry! 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 :)
Your quiche looks so delicious! I’m super curious to try the hash brown crust. Thank you for sharing the recipe with us!
Would grated russet potato work in place of hashbrowns? If so, should anything else be added to it?
I was looking for something different to serve for a brunch next week. I love the look of the hash brown crust!
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’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!
I’ve never made a quiche before, but this recipe might just change that! Looks soooo yummy!
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