Hash Brown Bacon Cheddar Quiche

This rich and crowd-pleasing quiche highlights a crispy hash brown crust that wraps around a creamy filling packed with cheddar cheese smoky bacon and tender onions. It is just as perfect for lazy weekend breakfasts as it is for an impressive brunch centerpiece. Each slice has the ultimate balance of texture and flavor with golden edges and a soft melt in your mouth inside.

I first baked this quiche for a special Sunday with family and we ended up eating the leftovers cold right from the fridge because it was so good both ways.

Ingredients

• Frozen hash browns: thawed I look for ones with only potatoes listed so the flavor stays clean
• White cheddar cheese: shredded for extra sharpness and gooey texture freshly grated always melts best
• Salt and cracked black pepper: brings out the potato and cheese flavors use coarse pepper for a bold touch
• Unsalted butter: helps onion caramelize to buttery perfection
• Onion: thinly sliced so it softens and sweetens in the filling yellow onions add gentle sweetness
• Eggs: large and fresh create a silky custard
• Heavy cream or whole milk: gives richness choose cream for maximum silkiness or milk for a little lighter taste
• Bacon rashers: crispy cooked and crumbled for crunch and smoky savor look for thick cut bacon if possible
• Chives: thinly sliced add bright color and mild onion kick fresh chives make the flavor pop

Tips

Use thick cut smoky bacon if available and shred the cheese yourself for the creamiest result. Squeeze as much water from the hash browns as you can so the crust gets extra crisp.

Step-by-Step Instructions

Make the Hash Brown Crust:

Press out any moisture from thawed hash browns using a clean towel then mix them with shredded cheddar and seasonings by hand. Press the mixture firmly into a greased nine inch pie dish pushing up the sides to form a crust. Bake in a preheated oven at four hundred degrees Fahrenheit for twenty five minutes until crisp and golden this layer needs to be sturdy enough to hold the creamy filling.

Prepare the Onion and Bacon:

While the crust bakes melt butter in a skillet over medium heat. Add sliced onion and cook slowly stirring often for about seven minutes until golden and fragrant. Let the onions cool once they are soft and lightly caramelized. If you have not already cook the bacon until crisp then crumble once cooled.

Make the Filling:

Whisk large eggs with heavy cream or milk in a large bowl until totally blended and frothy. Stir in sautéed onions crumbled bacon shredded cheddar and fresh chives. Season with a generous pinch of salt and a bit more cracked black pepper.

Assemble the Quiche:

Pour the egg mixture gently into the baked hash brown crust spreading evenly with a spoon to distribute cheese and bacon throughout. Lower oven temperature to three hundred fifty degrees Fahrenheit and bake for about thirty five minutes until the filling is just set and the top barely golden. The quiche should jiggle only slightly in the center when ready.

Rest and Serve:

Let the quiche cool for at least five minutes before slicing so it holds its shape. Sprinkle with extra chives for a burst of color and serve warm or at room temperature.

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White cheddar is my favorite ingredient here. Its sharpness cuts through the richness and I love watching it melt into those little pockets in the filling. Whenever I make this quiche I remember the time my daughter helped press the potatoes in the pan and felt like a chef for the first time.

Storage Tips

Cool quiche completely then cover tightly and refrigerate for up to four days. Reheat slices gently in the oven or microwave but avoid overcooking which can dry out the custard. Wrapped well you can also freeze individual slices for a month. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Swap white cheddar with sharp yellow or pepper jack for a spicier kick. If you want to skip bacon try crumbled cooked sausage or chopped sautéed mushrooms. Dairy free milk and cheese can be used but the texture may be slightly less creamy.

Serving Suggestions

A green salad tossed in a light vinaigrette balances the richness. Roasted tomatoes or simple fruit salad are both bright additions to the plate. For a brunch spread set out with baked goods and fresh juice.

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Cultural and Historical Context

Quiche is a classic French dish with roots in the Lorraine region. Traditionally made with shortcrust pastry the hash brown version gives it a fun twist that feels American and makes it perfect for those looking for a gluten free option. It is now a staple at my family gatherings where everyone asks for the potato crust version each holiday.

Recipe FAQs

→ How do I keep the hash brown crust from getting soggy?

Be sure to squeeze excess moisture from the hash browns before mixing, and bake the crust until golden prior to filling.

→ Can I make this dish ahead of time?

Yes, it can be baked ahead and reheated gently in the oven. Let it cool before refrigerating for best results.

→ What can I use instead of white cheddar?

Try sharp yellow cheddar, Gruyère, or Swiss cheese for different flavors while maintaining a creamy texture.

→ Is it possible to make this vegetarian?

Simply omit the bacon, and consider swapping in sautéed mushrooms or spinach for extra flavor.

→ How do I know when the filling is set?

The center should be just firm, and a knife inserted in the middle should come out mostly clean.