This Hash Brown Quiche is made with a crispy potato hash crust and filled with creamy cheesy eggs and smoky bacon bits. It’s the perfect breakfast dish!
If you love the idea of making a big breakfast in one pan, you will also love our Quiche Lorraine and Veggie Frittata!
Table Of Contents
Recipe Details
Hosting a big breakfast can be a lot for one person so a one-pan recipe like this Hash Brown Quiche is a lifesaver. That way you can have a delicious breakfast and still make time to entertain your brunch guests.
- TASTE: This quiche is so savory and meaty. Filled with bacon, cheese, and eggs, it’s incredibly flavorful and perfect with a sweet breakfast side.
- TEXTURE: The egg filling is airy and fluffy with crunchy bits of bacon and gooey cheese. The hash brown crust is super crispy.
- TIME: This recipe will take 55 minutes to make.
- EASE: It’s really simple and easy to make this dish. It’s the perfect brunch recipe when time is of the essence.
What You’ll Need
Ingredient Notes
- Hash browns- We’ll use pre-shredded, frozen hash browns as they are the perfect size and won’t need to be drained of moisture like fresh ones in order to crisp up.
- Bacon- This ingredient adds a delicious salty, savory flavor. It’s crisped up before being combined in the quiche for extra crunch.
- Cheese- We’re using a Mexican cheese blend for this recipe. It’s tangy and melts well.
- Eggs- These will make up the base of the quiche filling.
- Milk and Half & Half- These are mixed into the eggs to create an egg custard. They add a nice creaminess to it.
- Seasonings- I used some Johnny’s seasoning, but you could also use salt and black pepper.
Add-ins and Substitutions
- Substitute other cheeses- Make this recipe with other great melting cheeses, such as cheddar, mozzarella, or swiss.
- Add vegetables- Add chopped asparagus, spinach, mushrooms, carrots, or onion to this Hash Brown Quiche.
- Substitute another protein- You can make this with ham, spam, sausage crumbles, or ground turkey. You could also add beans or cubed extra firm tofu.
- Add some crunch- Add extra texture with something crunchy, such as potato chips or corn flakes.
How to Make Hash Brown Quiche
- Make the hash brown crust– If you shred your own potatoes, be sure to squeeze out the extra juices. Now season it up with your spices and melted butter then crisp it up in a pan.
- Mold and bake the crust. Now press the hash brown mixture into your pie dish and bake in the oven at 425 degrees Fahrenheit for 20-25 minutes, or until golden.
- Cook the bacon. For easy cleanup, cook your bacon in the oven on a baking sheet lined with parchment paper. You will thank me later! Once it’s done, let it cool and chop it up.
- Fill the crust and bake. Whisk the eggs, milk, Half & Half, seasonings, and cheese together and add the mixture to the crust, topping with cheese and bacon bits. Then bake the quiche at 350 degrees Fahrenheit for 30 minutes, or until the quiche starts to puff and turn a golden color.
Pro Tip: To get a nice clean slice, let the quiche cool slightly before cutting two slices out. This makes removing the first one nice and easy.
Recipe Tips
- Always cook the bacon before adding it to the filling- This way the pre-cooked bacon is nice and crispy. Adding raw bacon will only make it rubbery and give off a ton of grease
- Use block cheese- It’s not necessary, but if you have time, shred your own cheese because it melts even smoother as there is no added starch.
- Make the crust higher on the sides– Since it will act as the crust for the quiche, mold the hash browns up the sides of the pie pan so it holds the egg mixture well.
- Distribute the bacon and cheese evenly- Get a little of everything in each bite by evenly sprinkling the bacon and cheese over the egg mixture in the crust.
FAQs
Always bake the crust before adding in the egg filling. If your crust is raw, the eggs will make it mushy and soggy. Also, thaw the frozen hash browns to allow you to drain any excess moisture.
The best way to tell if your quiche is done baking is by checking how jiggly it is. If you grab the baking dish with an oven mitt and slightly shake it and the quiche jiggles, it’s not done yet. If it stays put, that means its set and baked.
Serving Suggestions
This delicious Hash Brown Quiche is savory enough to be enjoyed with other proteins or something sweet. Here are some great pairings to try at your next brunch.
- Proteins: Serve it with Bacon Wrapped Asparagus, Eggs Benedict Recipe, Traeger Smoked Bacon, or Smoked Salmon Bagel.
- Breads: Enjoy it with something sweet, like these Homemade Cinnamon Rolls (VIDEO), Cottage Cheese Pancakes, Brioche French Toast, and Blueberry Muffins (VIDEO).
- Fruit: Pair this Hash Brown Quiche with fresh cut fruit, Acai Bowls, Blueberry Smoothie Bowls, or Mandarin Banana Smoothies.
- Yogurt: Serve it with this Yogurt Parfait or Muesli Yogurt Parfait with Berries (VIDEO).
Make This Recipe in Advance
Make ahead: You can make the crust ahead so all you need to do is pour in the egg custard and bake it fresh. Or you can bake it, cool it, and store it, reheating in the oven when you’re ready.
Storing: Store any leftover Hash Brown Quiche in the refrigerator in airtight container or covered with plastic wrap for up to 4 days.
Freeze: Once it has cooled, freeze it covered with foil and plastic wrap for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
More Tasty Breakfast Dishes!
Full Recipe Instructions
Hash Brown Quiche
Ingredients
For the hash brown crust
- 6 slices bacon cooked, chopped
- 4 cups shredded frozen hash browns
- 1/4 tsp Johnny's seasoning salt or salt & pepper
- 4 tbsp butter melted
For the quiche
Instructions
- Season the frozen hash brown with 1/4 tsp Johnnys seasoning salt and toss together just to combine.
- Melt butter in a skillet over medium-high heat. Cook the hashbrowns in the skillet until softened and golden but not crispy.
- Preheat oven to 425 degrees Fahrenheit and transfer the hash browns into a 9-inch pie pan. Make sure the hash browns go up the sides of the dish. It will serve as a crust for the quiche. Bake the crust for 20-25 minutes or until the edges become slightly crispy and the inside is browned.
- Layout the bacon onto a baking sheet lined with foil and bake in the 425-degree oven for 15 minutes or until the bacon is crispy. Yes, you will cook the bacon while the crust is in the oven as well. This will save time!
- Once the bacon is cooked, remove it from the oven and allow it to cool. Then chop it into small pieces.
- Meanwhile, in a large bowl whisk together the eggs, milk, half & half, 1/2 tsp Johnny's seasoning(or salt), and shredded Mexican cheese.
- Once the crust is baked, pour the egg mixture over the top of the golden hash brown crust and evenly sprinkle the bacon crumbles on top.
- Bring the oven temperature down to 350 degrees Fahrenheit and bake for 30 minutes or until the quiche starts to puff and turn a golden color.
Notes
- Always cook the bacon before adding it to the filling- This way the pre-cooked bacon is nice and crispy. Adding raw bacon will only make it rubbery and give off a ton of grease
- Use block cheese- It’s not necessary, but if you have time, shred your own cheese because it melts even smoother as there is no added starch.
- Make the crust higher on the sides– Since it will act as the crust for the quiche, mold the hash browns up the sides of the pie pan so it holds the egg mixture well.
- Distribute the bacon and cheese evenly- Get a little of everything in each bite by evenly sprinkling the bacon and cheese over the egg mixture in the crust.
Nutrition
This post was originally posted on May 11, 2015, but we have tweaked it a bit since then.
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Becky says
I have made this several times and substituted ground sausage and ham for the bacon. It is delicious. I used reconstituted hashbrowns instead of frozen and sauted them a little longer than this recipe calls for, so the bottom wasn’t soggy. I have also added chopped spinach & mushrooms to the egg mixture.This breakfast dish is Yummo no matter how you jazz it up.
Dina says
Hi Becky, I am so thrilled to hear that you love this quiche recipe. Thank you fr the kind feedback 🙂
Erin Burns says
Do you have any suggestions on how to store the crust if I make it the night before?
simplyhomecooked says
Hi Erin, if you make the crust the night before, tightly cover with plastic wrap and refrigerate until ready to use.
Oregon says
This is Wonderful!! I have the pickiest teenage girl and she loved it. I’m making again and will over and over. Thank you
simplyhomecooked says
That’s so great that your picky teenager loved the quiche! 🙂
Robin says
I have just tried your quiche recipe very simple to put together (big helper pre- make the crust) I added a small amount of onion what can I say DELIOUS !!!
simplyhomecooked says
Thank you Robin! 🙂
Valentina says
Had this for breakfast this past weekend.. the best quiche I’ve made. Love the hashbrown crust idea.. my favorite part. I also added sautéed mushrooms, chopped spinach, and diced tomato to mine.
simplyhomecooked says
Valentina what a great idea, I will have to give your version a try 🙂 Sounds delicious!