Bacon and Cheese Quiche

This bacon and cheese quiche with hashbrown crust transforms breakfast into a delightful savory experience. The clever substitution of traditional pastry with crispy hashbrowns creates a golden, crunchy foundation that perfectly complements the creamy egg filling studded with bacon and melted cheese.

I first created this quiche when hosting a morning gathering where some guests had gluten sensitivities. The potato crust was such a hit that it has completely replaced traditional pastry in my quiche rotation ever since.

Ingredients

• Frozen shredded hashbrowns: Provides the perfect crispy crust with minimal effort; look for ones without added preservatives
• Unsalted butter: Helps bind the hashbrowns and adds rich flavor; use European style for extra richness
• Shredded cheddar cheese: Creates that essential gooey layer; opt for sharp cheddar for maximum flavor impact
• Bacon: Brings smoky depth and textural contrast; choose thick-cut for more substantial bacon pieces
• Large eggs: Form the custard base; farm-fresh eggs will give the best color and flavor
• Half-and-half: Creates the perfect creamy consistency without being too heavy
• Salt: Enhances all other flavors in the dish
• Black pepper: Adds gentle warmth throughout
• Garlic powder: Infuses subtle savory notes without overpowering
• Onion powder: Provides depth without the moisture of fresh onions

Step-by-Step Instructions

Prepare the Hashbrown Crust:

Combine your thawed hashbrowns thoroughly with the melted butter until every shred is coated. This butter coating ensures your crust will become golden and crispy rather than dry. Press the mixture firmly into your pie plate, creating an even layer on the bottom and pushing about 1-inch up the sides. Use the back of a measuring cup to compact the potatoes firmly.

Pre-Bake the Crust:

Bake your hashbrown crust at 400°F for exactly 20 minutes. Watch carefully during the last few minutes as the edges should be golden and crispy but not burnt. This pre-baking step is crucial for ensuring your crust holds together and doesn't become soggy when the egg mixture is added.

Prepare the Filling:

While your crust bakes, whisk the eggs vigorously until they become slightly frothy, about 30 seconds of continuous whisking. This incorporates air for a lighter texture. Then slowly add the half-and-half while continuing to whisk. Sprinkle in all seasonings and whisk until completely incorporated. The mixture should have a consistent pale yellow color.

Add Fillings to Crust:

Once your hashbrown crust has pre-baked, remove it from the oven and immediately sprinkle the shredded cheese in an even layer across the bottom. The heat from the crust will begin melting the cheese, creating a barrier that helps prevent sogginess. Distribute the crumbled bacon pieces evenly over the cheese layer.

Bake the Quiche:

Pour your egg mixture slowly over the fillings, allowing it to settle evenly throughout. Reduce your oven temperature to 350°F and bake for 30-35 minutes. The quiche is done when the center is just set with the slightest wobble and the top has taken on a beautiful golden color. Inserting a knife into the center should come out clean.

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The humble hashbrown is the unsung hero of this recipe. I discovered this crust technique from my grandmother who grew up in the Midwest where potatoes were plentiful year-round. She would create variations of this dish using whatever vegetables and cheese were available seasonally. The nostalgia of that crispy potato edge takes me back to Sunday mornings at her kitchen table.

Storing Your Quiche

This quiche keeps wonderfully in the refrigerator for up to 4 days when stored in an airtight container. For reheating individual slices, place in a 325°F oven for about 10 minutes until warmed through. Avoid microwaving if possible as it can make the crust soggy. If freezing, wrap individual slices tightly in plastic wrap followed by foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Customize Your Fillings

The beauty of this quiche lies in its versatility. Try substituting the bacon with diced ham or crumbled sausage for different flavor profiles. For vegetarian options, sautéed bell peppers, spinach, mushrooms, or caramelized onions work beautifully. Just be sure to cook vegetables thoroughly and drain any excess moisture before adding them to prevent a soggy quiche. Experiment with cheese varieties like Gruyère, Swiss, goat cheese, or pepper jack for entirely new flavor combinations.

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Serving Suggestions

This quiche pairs perfectly with a simple green salad dressed with a bright vinaigrette to cut through the richness. For brunch gatherings, serve alongside fresh fruit, yogurt parfaits, and mimosas for an impressive spread. If serving for dinner, roasted asparagus or a tomato and cucumber salad makes excellent accompaniments. A dollop of sour cream or crème fraîche on top adds a delightful tangy contrast to each slice.

The Perfect Crispy Crust Secret

The key to achieving that perfectly crispy hashbrown crust lies in thoroughly drying your thawed hashbrowns before mixing with butter. Place them between paper towels and press firmly to remove excess moisture. Another pro technique is to slightly pre-cook your hashbrowns in a skillet before forming the crust. This extra step eliminates moisture and begins the browning process, resulting in an even crispier final product.

Frequently Asked Questions

→ How do I make a crispy hashbrown crust?

To achieve a crispy hashbrown crust, ensure the hashbrowns are thawed and mixed with melted butter. Press them firmly into the pie dish and pre-bake for 20 minutes at 400°F until golden.

→ Can I substitute cheddar cheese with another cheese?

Yes, you can use Gruyère, Swiss, or mozzarella for a different flavor profile. Mixing cheeses can also add a sophisticated taste to your quiche.

→ How can I make this dish vegetarian?

To make it vegetarian, simply omit the bacon and add sautéed mushrooms, spinach, or bell peppers for a flavorful alternative.

→ What side dishes pair well with this quiche?

This quiche pairs well with a fresh green salad, roasted vegetables, or a light fruit medley for a balanced meal.

→ What’s the best way to reheat leftovers?

Reheat leftovers in a preheated oven at 350°F for about 10-15 minutes to maintain the quiche's texture. Avoid microwaving, as it may make the crust soggy.