Description
This Hash Brown Quiche combines a golden, crispy potato crust with a creamy, savory filling of eggs, cheese, bacon, and onions. It’s a perfect brunch centerpiece or weekday breakfast that’s hearty, flavorful, and naturally gluten-free.
Ingredients
For the crust:
- 3 cups shredded hash browns (fresh or thawed frozen)
- 2 tablespoons melted butter
- Salt and pepper, to taste
For the filling:
- 6 large eggs
- 3/4 cup whole milk or heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/2 cup finely chopped sautéed onion
- 1 clove garlic, minced (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix hash browns, melted butter, salt, and pepper. Press into a greased 9-inch pie dish.
- Bake crust for 20–25 minutes until golden and crisp. Reduce oven temperature to 375°F (190°C).
- While the crust bakes, sauté onions and cook bacon. Let cool slightly.
- In a mixing bowl, whisk eggs, milk, salt, pepper, and garlic. Stir in cheese, bacon, and onions.
- Pour the mixture into the pre-baked crust. Spread evenly.
- Bake at 375°F for 30–35 minutes or until the center is set.
- Cool for 10 minutes before slicing. Garnish with parsley and serve.
- Prep Time: 15 minutes
- Cook Time: 55 minutes