Bacon and Cheese Delight

This hearty bacon and cheese quiche with hashbrown crust transforms breakfast into a special occasion any day of the week. The crispy potato base provides the perfect foundation for the creamy egg filling studded with savory bacon and melted cheese.

I first made this quiche when hosting a family gathering where I needed something substantial yet elegant. The hashbrown crust was my last minute inspiration when I realized I had no time to make pastry and it became an instant family favorite that everyone now requests.

Ingredients

• Frozen shredded hashbrowns: Thawed completely to ensure proper binding and crispiness
• Unsalted butter: Creates that golden crispy texture in the potato crust
• Shredded cheddar cheese: Adds rich flavor and creamy texture throughout the filling
• Bacon: Provides smoky depth and satisfying protein
• Large eggs: Form the custard base and give structure to the filling
• Half and half: Creates the perfect silky texture in the egg mixture
• Salt and pepper: Essential for bringing out all the flavors
• Garlic powder: Adds subtle depth without overwhelming the delicate egg custard
• Onion powder: Contributes savory notes without the texture of fresh onions

Step-by-Step Instructions

Prepare the hashbrown crust:

Thoroughly mix the thawed hashbrowns with melted butter until every shred is coated. This fat is crucial for achieving that golden crispiness. Press the mixture firmly into your pie plate working from the center outward then up the sides. Use the back of a measuring cup to compact the potatoes tightly which prevents them from falling apart when serving.

Pre-bake the crust:

Bake at 400°F for a full 20 minutes until you see those beautiful golden edges. This step is non-negotiable as it ensures the crust can hold up to the egg mixture without becoming soggy. Look for a light golden color around the edges before moving to the next step.

Prepare the egg filling:

Whisk the eggs until completely uniform then slowly incorporate the half and half while continuing to whisk. Add your seasonings and whisk again until everything is perfectly combined. The mixture should be smooth with no streaks of egg white visible.

Layer the fillings:

Once your crust is pre-baked scatter the cheese evenly across the bottom. This creates a barrier between the crust and egg mixture helping maintain crispiness. Add the bacon pieces distributing them uniformly throughout for consistent flavor in every bite.

Add the egg mixture and bake:

Pour the egg mixture slowly over the fillings letting it settle naturally. Reduce the oven temperature to 350°F and bake for 30 to 35 minutes. The quiche is done when the center is just set but still has a slight jiggle when gently shaken.

Rest before serving:

Allow the quiche to rest for at least 10 minutes before slicing. This cooling period helps the custard fully set making for cleaner slices and more developed flavors.

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The secret to this quiche's appeal lies in the contrast between the crispy hashbrown crust and the silky egg filling. I discovered this combination when looking for ways to use up leftover holiday hashbrowns and it has since become our traditional Christmas morning breakfast with everyone gathering in pajamas around the table.

Make Ahead and Storage

This quiche shines as a make ahead option. You can prepare the entire dish up to the point of baking cover it tightly and refrigerate overnight. Just add about 10 minutes to the baking time when cooking from cold. Leftover quiche stays delicious for up to 3 days in the refrigerator. Reheat individual slices in a 325°F oven for about 15 minutes or until just warmed through avoiding the microwave which can make the crust soggy.

Ingredient Substitutions

The beauty of this recipe is its flexibility. If bacon isn't your preference substitute diced ham cooked sausage or keep it vegetarian with sautéed vegetables. The cheese can be swapped based on what you have available Swiss offers a more sophisticated flavor while pepper jack adds a pleasant kick. For a lighter version use whole milk instead of half and half or create a dairy free version with unsweetened almond milk and dairy free cheese.

Troubleshooting Tips

The most common issue with this quiche is a soggy bottom. Ensure your hashbrowns are thoroughly thawed and squeezed dry before mixing with butter. If your crust begins browning too quickly during the final bake cover the edges loosely with foil. For the perfect custard texture never cook past the point where the center has just set a slight jiggle indicates perfection. Let the residual heat finish the job during the resting period.

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Frequently Asked Questions

→ How do I ensure a crispy hashbrown crust?

Press the thawed and buttered hashbrowns firmly into the pie plate and bake until golden brown, about 20 minutes, before adding the filling.

→ Can I make a vegetarian version of this quiche?

Yes, simply omit the bacon and replace it with sautéed mushrooms, spinach, or your favorite vegetables.

→ What cheeses can I use as substitutes?

You can replace cheddar with Gruyère, Swiss, or Monterey Jack for varying flavors and textures.

→ How can I make this dish gluten-free?

Ensure your hashbrowns are certified gluten-free to keep the dish safe for those with dietary restrictions.

→ What should I serve with this quiche?

A mixed green salad with vinaigrette, roasted vegetables, or fresh fruit salad complements the dish beautifully.