🥔🧀 Start your morning right (or enjoy breakfast for dinner!) with this Bacon and Cheese Quiche with a crispy Hashbrown Crust! 🥓🍳
It’s cheesy, savory, and packed with flavor — all nestled in a golden, crunchy potato base. Perfect for brunch, potlucks, or a cozy night in. Let’s dig in!
Ingredients
For the Crust:
3 cups frozen hashbrowns (thawed and squeezed dry)
2 tbsp melted butter
Salt & pepper to taste
For the Filling:
6 large eggs
1 cup milk or half-and-half
1 cup shredded cheddar cheese (or your favorite)
6 slices cooked bacon, crumbled
1/4 cup diced onion (optional)
Salt & pepper to taste
Instructions
Prep the crust:
Preheat oven to 400°F (200°C).
Mix thawed hashbrowns with melted butter, salt, and pepper.
Press into a greased 9-inch pie dish, pushing up the sides.
Bake for 20-25 minutes or until golden and starting to crisp.
Make the filling:
In a bowl, whisk together eggs, milk, salt, and pepper.
Stir in cheese, crumbled bacon, and onions if using.
Assemble & bake:
Reduce oven temp to 375°F (190°C).
Pour egg mixture into the pre-baked hashbrown crust.
Bake for 30-35 minutes, or until center is set and top is golden.
Cool slightly, slice, and serve!
📝 Note:
You can customize this quiche to your liking! Try adding sautéed spinach, bell peppers, or mushrooms for extra veggies. Not a bacon fan? Swap it for ham or leave it out for a meatless version. Great for using up what you have in the fridge!
