If I have one breakfast weakness, it’s the temptation of crispy, salty hash browns. So, you’ll understand why this quiche with a golden potato crust is my grand slam.
There’s really nothing to it. It’s the kind of dish you’ll want to whip up for company. And, it’s naturally gluten free and meal-prep friendly.
White cheddar, bacon, and eggs are such a classic flavor combo, that this quiche needs little more than some green onion or chives for a fresh pop of color.
Variation Tip: For a vegetarian version, swap broccoli florets for the bacon.
Making the Quiche with Potato Crust
I’ve tried shredding fresh Russet potatoes for this recipe, but I prefer the way prepared, frozen hashbrowns set for this crust.
Ingredient Tip: Squeeze the shredded, thawed potatoes to remove as much excess liquid as possible for the ultimate crunch factor.
Since everything bakes in a 9-inch springform pan, you have to make sure there aren’t any gaps when forming the hash brown layer. If you don’t own a springform pan, you can still make the recipe in a 10-inch cast iron skillet, but you won’t be able to remove it whole.
Spread and Freeze the Hash Brown Crust
Lightly grease a 9-inch spring form pan with butter and evenly press the hash browns mixture into the bottom and sides of the pan, filling in all the gaps.
Transfer the pan to the freezer for at least 1 hour.
Partially Bake Over High Heat
This step is so the hashbrowns have a chance to crisp up before adding the eggs.
Preheat the oven to 425F. Transfer the frozen crust to the center rack of the oven and par-bake for 15 minutes. Remove from the oven and set aside.
Make the Custard Filling
When using bacon in a quiche, it’s important to crisp it first for flavor and texture.
- In a large skillet over medium heat, cook the bacon until crispy on both sides. Drain on paper towels then break into small pieces and layer inside the par-baked crust with the cheddar.
- In a medium bowl, use a whisk to beat the eggs with the half-and-half and season with salt and pepper and pour over the bacon and cheese.
Substitution Tip: If you don’t have half-and-half, feel free to use whole milk or heavy cream instead. Dairy will help the proteins cook more slowly, resulting in a softer eggy center.
Bake the Quiche
At this point, you can sprinkle the top of the egg mixture with green onion and place into the oven. Lower the oven temperature to 375F and bake just until the eggs set, about 25 to 30 minutes.
To unmold the quiche, I like to set it on a large cutting board. Use a sharp knife to cut into whatever size portions you want and serve hot or at room temperature. If you like a little heat, try this quiche with a splash of Tobasco or Louisiana Hot Sauce (my favorite).
More Breakfast Recipe Inspiration
- Turmeric Breakfast Potatoes
- Challah French Toast with Maple Whipped Cream
- Brandy Berry French Toast Casserole
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Bacon and White Cheddar Quiche in Hashbrown Crust
- 9-inch springform pan
- 20 ounces frozen hash browns thawed (about 6 cups)
- ½ cup white cheddar shredded (sharp)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Unsalted butter for greasing
- 4 slices bacon
- 1 cup white cheddar cheese shredded
- 6 large eggs
- ½ cup half-and-half
- ¼ cup green onion chopped
- Use your hands to squeeze the thawed potatoes to remove as much liquid as possible. Place in a medium mixing bowl. Add the cheddar, salt and pepper and toss to combine.
- Grease a 9-inch springform pan with butter and evenly press the hash browns mixture into the bottom and sides of the pan, filling in all the gaps to prevent leakage.
- Transfer the pan to the freezer for at least 1 hour or until the crust is firm.
- Preheat the oven to 425°F. Transfer the frozen crust to the center rack of the oven and par-bake for 17 minutes. Remove from the oven and set aside.
- In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels then crumble and layer bacon and cheese in par-baked crust.
- Use a whisk to beat the eggs with the half-and-half and season with salt and pepper. Pour over the bacon and cheese. Sprinkle the green onion on top and place into the oven. Lower the oven temperature to 375°F and bake the quiche just until the eggs set, about 25 to 30 minutes. Allow to cool slightly before unlocking the spring form pan. Cut into slices for serving.
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