Description
This Bacon & Cheese Quiche with a crispy hashbrown crust is a savory breakfast or brunch dish featuring a golden, cheesy hashbrown base filled with a rich mixture of eggs, cheddar and mozzarella cheese, and crumbled bacon. It’s easy to prepare and baked to perfection, making it a crowd-pleaser for any meal occasion.
Ingredients
Scale
Hashbrown Crust
- 3 cups (340g) frozen shredded hashbrowns, thawed and squeezed dry
- 2 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
Quiche Filling
- 6 large eggs
- 1 cup (240ml) whole milk or half-and-half
- 1 cup (115g) shredded cheddar cheese
- ½ cup (55g) shredded mozzarella cheese
- 6 slices cooked bacon, crumbled
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
- Fresh chopped parsley (optional, for garnish)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 425°F (220°C) and grease a 9-inch pie dish to prevent sticking. In a bowl, mix the thawed and squeezed-dry hashbrowns with melted butter, ½ teaspoon salt, and ¼ teaspoon black pepper. Press this mixture firmly into the bottom and up the sides of the pie dish to form an even crust.
- Bake Hashbrown Crust: Bake the prepared hashbrown crust in the preheated oven for 20–25 minutes until the crust turns golden brown and crisp. Remove from the oven and allow it to cool slightly to set.
- Prepare Quiche Filling: In a mixing bowl, whisk together the 6 large eggs and 1 cup of whole milk or half-and-half until smooth. Stir in the shredded cheddar and mozzarella cheeses, crumbled bacon, garlic powder, onion powder, and season to taste with salt and pepper. Mix until all ingredients are well incorporated.
- Assemble and Bake Filling: Reduce the oven temperature to 375°F (190°C). Pour the cheese and bacon egg mixture evenly over the slightly cooled hashbrown crust in the pie dish.
- Bake Quiche: Bake the quiche at 375°F (190°C) for 30–35 minutes until the center is fully set and no longer jiggles when gently shaken.
- Cool and Serve: Remove the quiche from the oven and let it cool for 5–10 minutes. Garnish with fresh chopped parsley if desired, then slice and serve warm.
Notes
- Ensure the hashbrowns are well squeezed to remove excess moisture for a crispy crust.
- You can substitute milk or half-and-half with cream for a richer filling.
- Feel free to add vegetables like spinach or mushrooms to the filling for variation.
- Leftover quiche can be stored in the refrigerator and reheated for a quick meal.
