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Hash Brown Crust Bacon and Cheddar Quiche
5 from 422 votes

Hash Brown Crust Bacon and Cheddar Quiche

This quiche features a hash brown crust pressed firmly into a pan to prevent leakage, filled with a custard of eggs, heavy cream, caramelized onions, crispy bacon, white cheddar, and chives. The crust bakes to a golden, crispy texture while the filling sets into a rich, savory custard full of smoky and sharp cheese flavors.

Prep Time
15 mins
Cook Time
1 hr 15 mins
freeze time
1 hr
Total Time
2 hrs 30 mins
Servings: 8
Calories: 272 kcal
Course: Breakfast, Brunch
Cuisine: American

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
  • black pepper to taste
  • salt to taste

Instructions

    Cup of Yum
  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.
  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 important to prevent any leakage)
  3. Place the pan in the freezer and freeze for at least 1 hour.
  4. Preheat oven to 425˚F.
  5. Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
  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. Add remaining ingredients, including caramelized onions and stir together until mixed up. Season with salt and pepper.
  8. Pour filling mixture into the par-baked crust and place into the oven.
  9. Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have just set.
  10. 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)
  11. Remove quiche form oven and cool for 10 minutes.
  12. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 272

% 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.