Save This bacon and cheese quiche with a hashbrown crust is my secret weapon for easy brunches and cozy family breakfasts. The crispy potato base pairs perfectly with smoky bacon and gooey cheddar, making every bite deeply satisfying but effortless to put together.
The first time I made this was for a Mother’s Day brunch and everyone was fighting over the crispy edge pieces. Now it stars at every holiday and rainy Sunday in our house.
Ingredients
- Frozen shredded hashbrowns: provide irresistible crunch and structure Look for brands that use only potatoes and salt for the cleanest flavor
- Unsalted butter: lets you control sodium and helps crisp up the crust Use high quality butter for rich taste
- Shredded cheddar cheese: gives bold flavor and melts beautifully Freshly shredded blocks are creamier than pre-shredded
- Bacon: infuses the filling with savory smoky notes Look for thick-cut bacon with lots of visible meat
- Large eggs: set the custard and add protein Choose fresh pasture-raised eggs for golden yolks
- Half-and-half: creates a creamy silky filling Instead of milk use the richest half-and-half you can find
- Salt: enhances all the flavors Pink or kosher salt is best
- Black pepper: adds mild bite Use freshly ground for the brightest taste
- Garlic powder and onion powder: bring warmth and depth Always check the best-by date for maximum potency when buying dried spices
Instructions
- Prepare the Hashbrown Crust
- Combine thawed hashbrowns and melted butter in a large bowl and use your hands to make sure every shred is lightly coated The butter prevents sticking and helps the potatoes crisp up Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate Using your knuckles and the bottom of a measuring cup gets the fluted edges just right
- Blind Bake the Crust
- Place the pie plate on the middle rack of a preheated 400-degree oven Bake for about 20 minutes until the potatoes at the edge turn golden and are crisp to the touch Check halfway through and firmly press down any spots that puff up to keep the crust flat
- Mix the Filling
- While the crust bakes crack the eggs into a medium bowl Whisk in the half-and-half salt black pepper garlic powder and onion powder Continue whisking until the mixture is frothy and the seasonings are fully dispersed This ensures a tender evenly seasoned quiche
- Fill the Crust
- Once the crust is ready layer on the shredded cheddar and sprinkle the crumbled bacon evenly over the base Make sure the mixture goes all the way to the sides for cheesy bacon goodness in every slice
- Add the Egg Mixture
- Carefully pour the egg mixture over the cheese and bacon Let it settle so it fills all the nooks between the potatoes cheese and bacon
- Bake the Quiche
- Reduce the oven to 350 degrees and return the pie plate to the oven Place it on a baking sheet just in case of spills Bake for 30 to 35 minutes The quiche is done when the center barely jiggles when shaken and the top has a light golden color
- Cool and Serve
- Allow the quiche to cool at least 10 minutes before slicing This resting time helps the custard firm up making perfect slices easier The edges will stay crisp while the center becomes rich and tender
Save With so many cheesy brunch recipes in my collection this quiche always stands out The hashbrown crust reminds me of my grandmother’s weekend breakfasts when she would sneak in leftover potatoes to avoid waste—now those little corners are my favorite treat
Storing Leftovers
Wrap the fully cooled quiche tightly in plastic or place slices in a covered container Store in the refrigerator for up to three days Reheat gently in the oven at 325 degrees to bring back some of the crust’s crispness Microwaving works too but the crust will be softer
Ingredient Swaps
Try swapping cheddar with Swiss Monterey Jack or Gruyère For a vegetarian twist skip the bacon and fold in sautéed spinach or caramelized onions You can even add a handful of cooked veggies from your fridge to clear out leftovers
How To Serve
This quiche shines as the centerpiece for brunch with fresh fruit or a spring salad It pairs wonderfully with a simple arugula salad or roasted asparagus In a pinch it makes a fabulous breakfast sandwich between toasted bread
Seasonal Variations
Add chopped sun dried tomatoes and basil for a summer version Mix in roasted butternut squash and sage during fall Top the finished quiche with microgreens or chives for spring
Save Ready to serve hot or cold this quiche brings comfort and crave-worthy flavor to any table Enjoy!
Recipe FAQ
- → How do I get a crispy hashbrown crust?
Press thawed hashbrowns firmly into the pan, then pre-bake at 400°F until edges turn golden and crisp.
- → Can I make this dish ahead of time?
Yes, prepare and bake in advance; gently reheat slices in the oven to maintain the crust’s texture before serving.
- → What cheese variations work well?
Gruyère, Swiss, or Monterey Jack offer delicious twists on classic cheddar, adding unique flavors and creaminess.
- → Are there gluten-free options?
Ensure the hashbrowns are certified gluten-free for a dish suitable for gluten sensitivities.
- → How do I keep the filling from becoming watery?
Drain excess moisture from vegetables and use thawed hashbrowns; bake until the center is fully set.