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Hash Brown Crust Bacon and Cheddar Quiche

Hash Brown Crust Bacon and Cheddar Quiche

Delicious Hash Brown Crust Bacon and Cheddar Quiche perfect for brunch or any meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Freezing Time 1 hour
Total Time 2 hours 15 minutes
Course main dish
Cuisine American
Servings 8 slices
Calories 272 kcal

Equipment

  • 9 inch springform pan
  • large mixing bowl
  • Skillet
  • whisk

Ingredients
  

Hash Brown Crust

  • 20 ounces frozen hash browns thawed
  • 0.5 cup white cheddar shredded
  • 0.5 teaspoon salt
  • 0.25 teaspoon cracked black pepper

Filling

  • 2 tablespoons unsalted butter
  • 0.5 cup onion thinly sliced
  • 6 large eggs lightly beaten
  • 0.5 cup heavy cream or whole milk
  • 4 rashers bacon crispy cooked and crumbled
  • 1 cup white cheddar cheese shredded
  • 1 tablespoon chives thinly sliced, plus more for garnish
  • salt and pepper to taste

Instructions
 

Preparation

  • Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and stir together.
  • Lightly grease a 9” spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure you don't have any holes within the crust.
  • Place the pan in the freezer and freeze for at least 1 hour.
  • Preheat oven to 425˚F.
  • Place frozen crust into the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
  • In a skillet melt butter over medium heat. Add onions and lightly caramelize for 10 to 15 minutes. Season with salt and pepper. Set aside.
  • In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized onions and stir together until mixed up. Season with salt and pepper.
  • Pour filling mixture into the par-baked crust and place into the oven.
  • Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have just set.
  • Remove quiche from oven and run a paring knife around the perimeter of the springform pan. Loosen springform pan from sides of quiche and place quiche back into the oven for an additional 10 to 15 minutes.
  • Remove quiche from oven and cool for 10 minutes.
  • Slice quiches into wedges, top with sliced chives and serve.

Notes

To make and freeze ahead: Bake as instructed then cool completely. Place in freezer uncovered until fully frozen. Tightly wrap with foil or plastic wrap. When ready to serve preheat oven to 425˚F. Place quiche onto a lightly greased baking sheet. Bake for 30 to 35 minutes or until warmed through and crust is crisp. Remove from oven, slice and serve. Freezing individual wedges: Just cool the quiche completely, cut into wedges and follow the same process, except once the wedges are frozen wrap each piece individually in foil or plastic wrap before storing in the freezer. Tips and tricks: Freeze for up to 3 months for optimal freshness. Ensure no gaps in the hash brown crust to prevent leakage.

Nutrition

Serving: 1sliceCalories: 272kcalCarbohydrates: 2gProtein: 12gFat: 24gSaturated Fat: 13gCholesterol: 216mgSodium: 416mgPotassium: 122mgFiber: 1gSugar: 1gVitamin A: 766IUVitamin C: 1mgCalcium: 188mgIron: 1mg
Keyword Bacon, breakfast, brunch, cheddar, hash brown, quiche
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