Go Back

Hash Brown Crust Bacon and Cheddar Quiche

This quiche features a crispy hash brown crust that offers a gluten-free twist on a traditional pastry, combined with a creamy, savory filling loaded with bacon, sharp cheddar, and eggs. Perfect for any meal of the day, it’s a versatile dish that impresses at brunch, lunch, or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Hash Brown Crust
  • 3 cups frozen shredded hash browns thawed and well-drained
  • 2 tablespoons melted butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Filling
  • 6 large eggs
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1½ cups shredded sharp cheddar cheese reserve a little extra for topping if desired
  • 6 slices bacon cooked crisp and crumbled
  • ¼ cup finely chopped green onions optional
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper to taste

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Paper towels

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9-inch pie dish.
  2. Thoroughly dry the 3 cups of hash browns using paper towels to remove all moisture.
  3. In a medium bowl, mix the dried hash browns with 2 tablespoons melted butter, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
  4. Press the hash brown mixture firmly into the pie dish, forming an even layer on the bottom and working it up the sides to create the crust.
  5. Bake the crust in the preheated oven for 20-25 minutes until the edges turn golden brown and become crispy. Then reduce the oven temperature to 375°F (190°C).
  6. In a large bowl, whisk together 6 large eggs and 1 cup heavy cream until smooth.
  7. Fold in 1½ cups shredded sharp cheddar cheese, 6 slices of crumbled bacon, ¼ cup chopped green onions, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Season with salt and pepper to taste.
  8. Pour the filling into the partially baked hash brown crust and bake for another 25-30 minutes until the center is just set with a slight jiggle.
  9. Remove the quiche from the oven and let it rest for about 10 minutes before slicing to allow it to fully set.

Notes

For a lighter version, substitute heavy cream with half-and-half. If you prefer a vegetarian option, omit the bacon and add sautéed mushrooms or spinach instead. Be sure to dry the hash browns thoroughly to avoid a soggy crust. This quiche is delicious served warm or cold and pairs well with a fresh green salad or roasted vegetables.