Bacon and Cheese Quiche with Hashbrown Crust

If you’ve ever craved a hearty breakfast that feels both comforting and impressive, this bacon and cheese quiche with hashbrown crust is exactly what you need. With its golden, crispy hash brown crust and creamy, cheesy egg filling, this dish brings together everything we love about brunch—without the stress of rolling out a pie dough.

Why Hashbrowns Make the Best Crust

If you’ve only ever used pastry for your quiche base, the idea of a hash brown crust recipe might sound a little unconventional. But once you try it, you’ll never look back. The crispy, golden texture you get from shredded potatoes pressed into a pie dish is next-level. It's naturally gluten-free, hearty, and so satisfying. And unlike traditional crusts, there’s no chilling, rolling, or blind baking—just thaw, mix, press, and bake.

The trick? Thawing and squeezing out the moisture. This step is key to achieving a crunchy crust that holds together beautifully.

Ingredients – Nothing Skimped, Just Real Flavor

• 3 cups frozen hashbrowns: thawed and squeezed dry with a kitchen towel or cheesecloth
• 3 tablespoons melted butter: helps bind and crisp
• 1/4 teaspoon salt: to season the crust
• 1/4 teaspoon black pepper: adds a little bite
• 1/4 teaspoon garlic powder (optional): adds subtle depth and a nice savory touch
• 6 large eggs: the heart of any quiche
• 1 cup half-and-half: or whole milk if you prefer lighter
• 8 slices of bacon: cooked until crisp and crumbled
• 1½ cups sharp cheddar cheese: shredded – bold and melty
• ⅓ cup chopped green onions: gives a mild bite and fresh color
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of ground nutmeg: optional, but brings a warm flavor note that complements eggs beautifully

How to Make Bacon and Cheese Quiche with Hashbrown Crust

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Step 1:

Preheat your oven to 425°F (218°C). Grease a 9-inch pie dish (or go rustic and use a cast iron skillet for a deeper crust and even crisping). In a bowl, combine thawed, well-drained hashbrowns with melted butter, salt, pepper, and optional garlic powder. Press the mixture firmly into the base and sides of your pie dish, making sure it’s compact and even. Use the back of a spoon or a flat-bottomed measuring cup to help.

Step 2:

Bake the crust for 20 to 25 minutes, or until it’s lightly golden and beginning to crisp around the edges. Once done, reduce the oven temperature to 350°F (177°C) to prepare for the filling.

Step 3:

In a large bowl, whisk together the eggs and half-and-half until fully combined and slightly frothy. Stir in crumbled bacon, shredded cheddar, green onions, salt, pepper, and a pinch of nutmeg. For an even cheesier top, set aside a small amount of bacon and cheddar to sprinkle on before baking.

Step 4:

Pour the egg mixture into the baked crust. Sprinkle reserved cheese and bacon over the top for a bubbly, golden finish. Bake for 25 to 30 minutes, or until the center is just set and doesn’t jiggle when you shake the pan gently. Let the quiche rest for at least 10 minutes before slicing—this helps it hold its shape.

Delicious Variations to Try

Spinach Quiche with Hash Brown Crust: Swap the bacon for sautéed spinach and mushrooms. Use Swiss cheese or feta for a classic vegetarian version.

Hash Brown Quiche Lorraine: A French twist—add sautéed leeks and Gruyère cheese to mimic the traditional flavors of quiche Lorraine.

Southwest Style: Use Pepper Jack cheese, diced jalapeños, and a spoonful of salsa in the mix. Top with avocado slices and cilantro after baking.

Mini Hash Brown Quiche Cups: Make the crust in muffin tins to create adorable hash brown quiche cups—perfect for brunch buffets or meal prepping breakfast.

Serving Suggestions

• Mixed greens or arugula salad with a light vinaigrette
• Fresh seasonal fruit like melon, berries, or citrus
• Roasted asparagus, cherry tomatoes, or broccoli
• A light sparkling mimosa or herbal tea for brunch guests

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Make Ahead & Storage Tips

Make ahead: Assemble and refrigerate the unbaked quiche up to 24 hours in advance. Bake as directed when ready.

Leftovers: Store in an airtight container in the fridge for up to 4 days.

Reheat: Warm slices in the oven at 325°F until heated through, or gently microwave with a damp paper towel over top to prevent drying.

Freezing: This quiche can be frozen after baking. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Final Thoughts

This bacon and cheese quiche with a hash brown crust hits every mark—it’s crispy, creamy, cheesy, and totally crave-worthy. With roots in classic brunch dishes and a twist that feels modern and fun, this recipe is the perfect choice when you want something special without the fuss. Try it once, and you’ll see why this dish is right up there with favorites like the Barefoot Contessa hash brown quiche or any weekend staple.

Whether you go classic or creative, you’re going to love how this dish turns out.

Frequently Asked Questions

→ Can I make this quiche ahead of time?

Yes, you can bake it ahead and reheat in the oven the next day.

→ Can I use fresh potatoes instead of frozen hashbrowns?

You can, but make sure they’re shredded and moisture is fully squeezed out.

→ Can I use milk instead of half-and-half?

Yes, whole milk works well as a substitute.

→ How do I know when the quiche is done?

The center should be just set with a slight jiggle. Don’t overbake or it may become rubbery.

→ Is this quiche freezer-friendly?

Yes, you can freeze it after baking. Let it cool, wrap tightly, and freeze for up to 2 months.