Hash Brown Crust Bacon and Cheddar Quiche
User Reviews
5
Hash Brown Crust Bacon and Cheddar Quiche
Description
Hash Brown Crust Bacon and Cheddar Quiche begins with thawed hash browns squeezed dry and mixed with shredded cheddar, salt, and black pepper, then pressed evenly into a greased springform pan to form a solid crust through freezing and par-baking. The crust’s firm texture helps it hold the creamy filling without leaking during baking.
The filling includes butter-caramelized onions, lightly beaten eggs with heavy cream, crispy cooked crumbled bacon, shredded white cheddar cheese, and sliced chives, seasoned with salt and black pepper. This mixture is poured into the pre-baked hash brown crust and baked until the filling sets and the crust is crisp.
The quiche offers a contrast between the crispy hash brown crust and the soft, savory filling rich with smoky bacon and sharp cheese. It can be served warm or at room temperature for brunch or light dinner.
This quiche can be baked ahead and frozen for up to three months. For freezing, bake completely, cool, and wrap tightly before freezing. Reheat in a 425˚F oven until warmed through and the crust is crisp again. Individual wedges can be frozen separately for convenient portions. Using a flat-bottomed object to press the crust ensures even thickness and no gaps to keep the filling contained.
Ingredients
hash brown crust
- 20 ounces hash browns thawed, frozen
- ½ cup cheddar cheese shredded, white
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked
filling
- 2 tbs butter unsalted
- ½ onion thinly sliced
- 6 large egg 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 to taste
- black 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
- Bake the quiche fully before freezing; cool completely, then wrap tightly for storage up to 3 months.
- Freeze individual wedges by wrapping each piece separately after freezing them uncovered.
- Press the hash brown crust evenly with the flat bottom of a glass or measuring cup to avoid holes and prevent leakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 216mg | 72% |
| Sodium | 416mg | 17% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 766IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 188mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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