Bacon Cheddar Hash Brown Quiche
Savory, cheesy, and built on a crispy potato crust, this Bacon Cheddar Hash Brown Quiche is everything you love about a hearty breakfast in one slice. Instead of a traditional pastry shell, shredded hash browns are pressed into the pan and baked until golden, then filled with a rich egg custard loaded with smoky bacon, sharp cheddar, and a hint of green onion.
It’s perfect for weekends, brunch spreads, holiday mornings, or anytime you want something that looks impressive but is secretly very simple. You can even make it ahead and reheat slices as needed — the hash brown crust holds up beautifully.
What You Need for This Hash Brown Quiche
- Frozen shredded hash browns – Thawed and squeezed dry so the crust gets crisp.
- Butter – Helps the potatoes brown and adds flavor.
- Eggs – The base of the quiche filling.
- Heavy cream or half-and-half – Makes the filling rich and custardy.
- Sharp cheddar cheese – For bold, cheesy flavor in every bite.
- Bacon – Cooked crisp and crumbled for smoky, salty goodness.
- Green onions – Optional, but add nice color and mild onion bite.
- Garlic powder, onion powder, salt, pepper – Simple seasonings to balance everything.
How to Make This Bacon Cheddar Hash Brown Quiche
STEP 1 – Bake the Hash Brown Crust
Preheat the oven to 400°F (200°C) and grease a 9-inch pie dish or quiche pan. Squeeze as much moisture as you can from the thawed hash browns using paper towels — dry potatoes equal a crispier crust. Toss the potatoes with melted butter, salt, and pepper, then press the mixture firmly into the bottom and up the sides of the pan. Bake for 20–25 minutes, until the edges are lightly golden. Remove from the oven and reduce the temperature to 375°F (190°C).
STEP 2 – Mix the Egg Filling
In a large bowl, whisk together the eggs, heavy cream (or half-and-half), garlic powder, onion powder, salt, and black pepper until smooth and well combined. Stir in the crumbled bacon, shredded cheddar, and green onions if you’re using them. The filling should look thick and well distributed, with plenty of bacon and cheese throughout.
STEP 3 – Fill the Crust
Pour the egg mixture over the hot, par-baked hash brown crust. Use a spatula to spread the filling evenly so the cheese and bacon don’t settle all in one spot.
STEP 4 – Bake Until Set
Return the quiche to the oven and bake for 35–40 minutes, or until the center is set and a knife inserted near the middle comes out clean. If the top starts to brown too quickly, tent loosely with foil for the last 10 minutes.
STEP 5 – Rest and Serve
Let the quiche cool for about 10 minutes before slicing. This rest time helps the custard firm up so you get neat slices with that pretty potato crust around the sides. Serve warm for breakfast or brunch.
Can I Make This Ahead?
Yes. You can bake the quiche completely, let it cool, and refrigerate it overnight. Reheat slices in a 350°F (175°C) oven for 10–12 minutes or until warmed through. It’s a great option for feeding guests without cooking in the morning.
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
You can grate fresh potatoes, but be sure to squeeze them very dry and season them well. Frozen hash browns are already par-cooked and give more predictable results, which is why they’re ideal for the crust.
What Other Cheeses Work Here?
Sharp cheddar is classic, but Colby Jack, pepper jack, or even Gruyère work beautifully. Just make sure to shred the cheese yourself for the best melt and flavor.
How Do I Keep the Crust Crispy?
The key is draining the potatoes well and baking the crust before adding the filling. If the crust isn’t golden yet after the first bake, give it a few extra minutes — once the custard is added, it won’t crisp more on the bottom.
Helpful Tips
- Bake the bacon extra crisp so it doesn’t soften too much in the custard.
- Don’t skip reducing the oven temperature after baking the crust.
- Add sautéed bell peppers or spinach for more color and veggies.
Serving Ideas for Bacon Cheddar Hash Brown Quiche
Serve this quiche with fresh fruit, mixed greens, or a simple tomato salad to balance the richness. It’s also great as part of a brunch board with muffins, biscuits, and coffee.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or air fryer so the hash brown crust stays crisp; avoid microwaving if possible, as it softens the potatoes. Cut, heat, eat — brunch on repeat.
Bacon Cheddar Hash Brown Quiche
Ingredients
For the Hash Brown Base:
- 2 tablespoons of butter melted
- 3 cups of thawed frozen shredded potatoes drained thoroughly
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt
For the Egg Filling:
- 6 large whole eggs
- ¼ teaspoon garlic granules
- 6 strips of bacon cooked until crisp and crumbled
- ¼ teaspoon onion granules
- 1 cup heavy cream or half-and-half for a lighter texture
- Salt and black pepper adjusted to taste
- 1½ cups grated extra-sharp cheddar cheese
- ¼ cup finely minced scallions optional
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat a 9-inch pie plate or quiche pan with non-stick spray or grease with butter.
- Thoroughly squeeze the moisture from the thawed shredded potatoes using paper towels or a clean kitchen cloth.
- In a mixing bowl, combine the drained hash browns with melted butter, salt, and black pepper. Mix until evenly coated.
- Press the hash brown mixture into the prepared pan, pressing firmly along the bottom and sides to form an even crust.
- Place the crust in the oven and bake for 20 to 25 minutes, or until the edges turn golden and begin to crisp. Remove from oven and reduce the oven temperature to 375°F (190°C).
- In a separate bowl, beat together the eggs, cream (or half-and-half), garlic granules, onion granules, salt, and pepper until the mixture is smooth and fully incorporated.
- Fold in the crumbled bacon, shredded cheddar, and chopped green onions, if using.
- Carefully pour the egg mixture over the pre-baked hash brown crust, using a spatula to ensure the filling is distributed evenly.
- Bake at 375°F (190°C) for 35 to 40 minutes, or until the center is set and a knife inserted in the middle comes out clean. Tent loosely with foil during the final 10 minutes of baking if the top becomes too brown.
- Allow the quiche to rest for 10 minutes before cutting into slices, allowing the filling to stabilize for easier serving.