Bacon and White Cheddar Quiche in Hashbrown Crust Recipe
This savory Bacon and White Cheddar Quiche in a crispy hashbrown crust combines the satisfying flavors of crispy bacon, sharp white cheddar cheese, and tender eggs baked to perfection in a golden hashbrown shell. Perfect for brunch or a comforting dinner, it features a unique hashbrown crust that adds a delightful crunch and a delicious twist to the classic quiche.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
Hashbrown Crust
- 20 ounces frozen hash browns, thawed (about 6 cups)
- ½ cup shredded white cheddar cheese (sharp)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Unsalted butter (for greasing the pan)
Filling
- 4 slices bacon
- 1 cup shredded white cheddar cheese
- 6 large eggs
- ½ cup half-and-half
- Salt, to taste
- Pepper, to taste
- ¼ cup green onion, chopped
Instructions
- Prepare the hashbrown crust: Use your hands to squeeze the thawed potatoes to remove as much liquid as possible. Place the drained hash browns in a medium mixing bowl, then add ½ cup shredded white cheddar, ½ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Toss to combine thoroughly.
- Form the crust: Generously grease a 9-inch springform pan with unsalted butter, which helps the potatoes brown nicely. Evenly press the hashbrown mixture into the bottom and up the sides of the pan, making sure to fill all gaps to prevent leakage. Optionally, place the pan on a baking tray or line it to catch any potential drips.
- Freeze the crust: Transfer the springform pan with the hashbrown crust to the freezer for at least 1 hour to allow the crust to firm up completely.
- Par-bake the crust: Preheat your oven to 425°F (220°C). Remove the crust from the freezer and place it on the center rack of the oven. Bake for 17 minutes until the crust starts to set and lightly brown. Remove and set aside.
- Cook the bacon: In a large skillet over medium heat, cook the 4 slices of bacon until crispy. Drain the cooked bacon on paper towels, then crumble it into pieces.
- Assemble the filling: In the par-baked crust, layer the crumbled bacon evenly, then sprinkle 1 cup shredded white cheddar cheese over the top.
- Mix the egg custard: In a bowl, whisk together 6 large eggs and ½ cup half-and-half until smooth. Season the mixture with salt and pepper to taste.
- Pour custard and add green onions: Pour the egg mixture evenly over the bacon and cheese in the crust. Sprinkle ¼ cup chopped green onions on top.
- Bake the quiche: Reduce the oven temperature to 375°F (190°C) and bake the quiche for 25 to 30 minutes, or until the eggs are fully set and the top is slightly golden.
- Cool and serve: Allow the quiche to cool slightly in the pan before unlocking the springform pan. Slice into 8 servings and serve warm or at room temperature.
Notes
- Removing excess moisture from the hashbrowns is crucial to achieving a crispy crust.
- Freezing the hashbrown crust before baking helps it maintain its shape and prevents sogginess.
- Par-baking the crust ensures it crisps up and forms a sturdy base for the filling.
- Baking on a tray or lining the pan helps catch any potential drips from the hashbrown crust.
- You can customize the filling by adding vegetables or other cheeses if desired.
