Hash Brown Crust Quiche
This delicious hash brown crust quiche is a fantastic dish that you can enjoy for breakfast, brunch, or even dinner. It combines the crunchy goodness of hash browns with a creamy filling, making it a satisfying meal for any time of day.
Ingredients
For the Crust
- 20 ounces thawed shredded hash browns about 4 ½ cups after pressing
- ¼ cup shredded cheddar optional
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup melted unsalted butter
For the Filling
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy whipping cream
- ⅔ cup shredded cheddar cheese
- ⅓ cup chopped crisp bacon
- ¼ cup sliced green onions
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
Instructions
Crust
- Preheat your oven to 425°F (220°C). Press the thawed shredded hash browns into a 9-inch pie dish to form a crust.
- Mix in the optional cheddar cheese, garlic powder, salt, pepper, and melted butter.
- Bake the crust for about 25 minutes, or until golden brown.
Filling
- While the crust is baking, whisk together the eggs, milk, and heavy cream in a bowl.
- Stir in the shredded cheddar cheese, bacon, green onions, salt, pepper, and paprika.
- Once the crust is ready, pour the filling into the baked crust.
Bake
- Lower the oven temperature to 350°F (175°C).
- Bake the quiche for 30-35 minutes, or until it’s set in the center.
- Let it cool for a few minutes before slicing.
Notes
Store any leftover quiche in an airtight container in the refrigerator for 3-4 days or freeze slices for up to 2 months. Reheat in the oven or microwave when ready to enjoy.