Past Sunday, the air had that early-fall crispness, and my grandson Eli was already in the kitchen, wide-eyed and asking what we could cook together. His mom, Clare, had just come off a long hospital shift, and we wanted to surprise her with something warm and filling. I checked the fridge bacon, eggs, cheddar and remembered the half bag of hash browns in the freezer. That was all we needed to make our favorite brunch: Hash Brown Crust Bacon and Cheddar Quiche.
Eli took charge of the eggs, cracking them with a little too much enthusiasm, while I shaped the crust. The smell of onions caramelizing in butter mingled with bacon sizzling in the pan, filling the kitchen with a kind of calm. Dolores, my neighbor, dropped in around mid-morning with peach jam and ended up staying just long enough to taste a fresh slice. She called it “a breakfast pie with soul,” and I couldn’t have said it better myself.
This Hash Brown Crust Bacon and Cheddar Quiche has made its way into so many family gatherings brunches, school breakfasts, church picnics. It’s sturdy, flavorful, and a good match for whatever’s already in your kitchen. I’ve come to rely on it whenever I need something easy that still feels like a homemade hug. There’s no fuss, just real ingredients and a whole lot of heart.
Short Description
A hearty, flavor-packed main course perfect for brunch, this Hash Brown Crust Bacon and Cheddar Quiche features a crispy potato crust filled with creamy eggs, smoky bacon, caramelized onions, and gooey cheddar.
Key Ingredients
For the Hash Brown Crust
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20 ounces frozen hash browns, thawed
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½ cup white cheddar cheese, shredded
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½ teaspoon salt
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¼ teaspoon cracked black pepper
For the Filling
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2 tablespoons unsalted butter
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½ onion, thinly sliced
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6 large eggs, lightly beaten
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½ cup heavy cream or whole milk
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4 rashers bacon, crispy cooked and crumbled
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1 cup white cheddar cheese, shredded
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1 tablespoon chives, thinly sliced (plus more for garnish)
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Salt and pepper, to taste
Tools Needed
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9-inch pie dish or quiche pan
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Mixing bowls
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Skillet
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Whisk
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Spatula
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Clean kitchen towel
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Oven
Cooking Instructions
Step 1: Make the Hash Brown Crust
Preheat your oven to 400°F (200°C). Place the thawed hash browns in a clean kitchen towel and squeeze out as much moisture as you can—this ensures a crispy crust. In a bowl, mix the hash browns with shredded white cheddar, salt, and cracked black pepper. Press the mixture into the bottom and sides of a 9-inch pie dish, forming a sturdy crust. Bake for 20–25 minutes until golden and crisp. Remove and let cool slightly.
Step 2: Prepare the Filling
While the crust bakes, melt the butter in a skillet over medium heat. Add the thinly sliced onion and sauté for 5–7 minutes until softened and slightly caramelized. In a large bowl, whisk together the eggs, cream, salt, and pepper. Stir in the cooked onions, crumbled bacon, cheddar cheese, and chives.
Step 3: Assemble and Bake
Lower the oven temperature to 350°F (175°C). Pour the egg mixture into the prepared crust, smoothing the top with a spoon. Bake for 30–35 minutes until the center is set and lightly golden on top. To test for doneness, insert a knife in the center it should come out clean.
Step 4: Cool and Serve
Let the quiche cool for 5–10 minutes before slicing. Garnish with extra chives and serve warm with your favorite breakfast sides.
Why You’ll Love This Recipe
Crispy hash brown crust adds incredible texture
Ideal for brunch, potlucks, or weekday meal prep
Easily customizable with other fillings
Balanced richness from cheese, bacon, and cream
Gluten-free and satisfying without any pastry dough
Mistakes to Avoid & Solutions
Not draining the hash browns enough
Excess moisture makes the crust soggy.
Solution: Wrap the thawed hash browns in a towel and press firmly to remove water.
Underbaking the crust
If the crust isn’t fully crisp, it won’t hold up under the filling.
Solution: Bake until deeply golden and edges feel firm. You can extend baking time by 5 minutes if needed.
Overmixing the eggs
Over-beaten eggs can become tough when baked.
Solution: Whisk gently until just combined—avoid frothing.
Not cooling the crust before filling
Hot crust can start cooking the eggs prematurely.
Solution: Let crust cool at least 5 minutes before pouring in the filling.
Uneven filling distribution
Ingredients may settle in one area.
Solution: Stir gently before pouring and use a spoon to distribute evenly in the crust.
Serving and Pairing Suggestions
Serve with a side of arugula salad or mixed greens
Pair with fresh fruit or a citrus salad for contrast
Offer warm rolls or buttered toast on the side
Pair with mimosas, coffee, or iced herbal tea
Great for brunch buffet or plated family-style service
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days
Reheat slices in a 350°F oven for 10–15 minutes to restore crispness
Microwave for 1–2 minutes, but crust may soften
Freeze slices individually wrapped in foil, then store in freezer bags
Thaw overnight in the fridge before reheating in the oven
FAQs
1. Can I use fresh potatoes instead of frozen hash browns?
Yes, but you’ll need to grate and fully dry them. Then measure out 20 ounces and follow the same steps.
2. What’s the difference between white and yellow cheddar in this recipe?
White cheddar gives a sharper flavor and cleaner look, but yellow cheddar can be used with the same taste results.
3. Can I make this quiche ahead of time?
Absolutely. You can bake it fully and refrigerate overnight. Reheat before serving.
4. Is it possible to make this vegetarian?
Yes. Simply omit the bacon and consider adding sautéed mushrooms or spinach for flavor.
5. My quiche puffed up in the oven then sank—why?
This is normal. Eggs expand while baking and settle as they cool. Cooling slightly before slicing also helps.
Tips & Tricks
Add a pinch of smoked paprika to the filling for a deeper flavor
Use a glass pie dish to monitor crust browning from underneath
For a cheesier crust, sprinkle extra cheddar over the top during the last 10 minutes
Make mini quiches in muffin tins for individual servings
Let the quiche rest before cutting to keep slices clean and intact
Recipe Variations
Spinach and Feta Hash Brown Quiche
Swap the bacon for 1 cup sautéed spinach and replace cheddar with crumbled feta. Prepare as directed.
Southwest Quiche
Add ½ cup diced bell peppers, ¼ cup corn, and ½ teaspoon cumin to the filling. Use pepper jack cheese for a spicy kick.
Mushroom and Gruyère Quiche
Sauté 1 cup mushrooms with the onions and swap cheddar for shredded Gruyère. Garnish with fresh thyme.
Broccoli and Ham Quiche
Use ¾ cup chopped cooked broccoli and ½ cup diced ham. Mix into the egg base with white cheddar or Swiss.
Final Thoughts
There’s a quiet kind of joy that comes with baking a Hash Brown Crust Bacon and Cheddar Quiche. The ingredients are simple, but the way it brings everyone to the table makes it feel extra special. It works just as well for slow Sundays as it does for small celebrations.
Watching Eli crack eggs while Clare rests nearby reminds me that meals don’t have to be grand to be meaningful. These moments soft, real, and shared stick with me.
If your kitchen needs a little warmth, this quiche is a good place to start. Crisp crust, creamy filling, and a recipe that feels just right, no matter the day.
Crispy Hash Brown Crust Bacon And Cheddar Quiche
Ingredients
For the Hash Brown Crust
- 20 ounces frozen hash browns
- ½ cup white cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
For the Filling
- 2 tablespoons unsalted butter
- ½ onion
- 6 large eggs
- ½ cup heavy cream or whole milk
- 4 rashers bacon
- 1 cup white cheddar cheese
- 1 tablespoon chives
- Salt and pepper
Instructions
- Preheat to 400°F (200°C). Squeeze dry hash browns. Mix with cheese, salt, pepper. Press into pie dish. Bake 20–25 mins until golden.
- Sauté onion in butter. Mix eggs, cream, salt, pepper. Add onion, bacon, cheese, chives.
- Lower heat to 350°F (175°C). Pour filling into crust. Bake 30–35 mins until set.
- Cool 5–10 mins. Slice and top with chives.
