Bacon Cheese Hashbrown Quiche (Print Version)
# Ingredients:
→ For the hashbrown crust
01 -
3 cups frozen hashbrowns, thawed and moisture squeezed out
02 -
3 tablespoons butter, melted
03 -
1/4 teaspoon salt
04 -
1/4 teaspoon black pepper
05 -
1/4 teaspoon garlic powder (optional)
→ For the filling
06 -
6 large eggs
07 -
1 cup half-and-half or whole milk
08 -
8 slices bacon, cooked and crumbled
09 -
1 1/2 cups sharp cheddar cheese, shredded
10 -
1/3 cup green onions, chopped
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
13 -
Pinch of nutmeg
# Instructions:
01 -
Preheat oven to 425°F (220°C) and spray a 9-inch pie dish with cooking spray.
02 -
In a bowl, mix hashbrowns, melted butter, salt, pepper, and garlic powder. Press mixture firmly into the pie dish to form a crust.
03 -
Bake the crust for 20–25 minutes until golden and crisp. Remove and reduce oven temperature to 350°F (175°C).
04 -
In a bowl, whisk together eggs and half-and-half. Stir in bacon (save some for topping), cheese (save a bit), green onions, salt, pepper, and nutmeg.
05 -
Pour filling into the baked crust. Sprinkle remaining bacon and cheese on top.
06 -
Bake for 25–30 minutes or until the center is set with a slight jiggle. Let it cool for 10 minutes before slicing.
# Notes:
01 -
Squeezing out moisture from hashbrowns is key to a crisp crust.
02 -
You can swap half-and-half with milk if needed.
03 -
Letting the quiche rest before slicing makes for clean cuts.