Bacon and Cheese Quiche (Print Version)
# Ingredients:
→ Crust
01 -
3 cups frozen shredded hashbrowns, thawed
02 -
1/4 cup unsalted butter, melted
→ Filling
03 -
1 cup shredded cheddar cheese
04 -
6 slices bacon, cooked and crumbled
05 -
4 large eggs
06 -
1 cup half-and-half
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon garlic powder
10 -
1/4 teaspoon onion powder
# Instructions:
01 -
Preheat your oven to 400°F (200°C).
02 -
In a mixing bowl, combine the thawed hashbrowns with melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie plate to form a crust.
03 -
Place the hashbrown crust in the preheated oven and bake for 20 minutes, or until the edges are golden brown and crispy.
04 -
In a separate bowl, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and onion powder.
05 -
Once the crust is ready, sprinkle the shredded cheddar cheese and crumbled bacon evenly over the crust.
06 -
Pour the egg mixture over the cheese and bacon.
07 -
Reduce the oven temperature to 350°F (175°C) and bake the quiche for 30-35 minutes, or until the center is set and the top is golden brown.
08 -
Allow the quiche to cool for a few minutes before slicing and serving.
# Notes:
01 -
For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach. Experiment with different cheeses for varied flavors.
02 -
For a gluten-free option, ensure your hashbrowns are certified gluten-free.