Description
This Best Hash Brown Crust Quiche is a delicious gluten-free savory pie featuring a crispy hash brown crust filled with a creamy egg custard loaded with cheddar cheese, crisp bacon, and green onions. Perfect for breakfast, brunch, or a light dinner, this quiche combines a crunchy potato base with a rich, flavorful filling baked to golden perfection.
Ingredients
Scale
Crust
- 20 ounces thawed shredded hash browns (about 4 ½ cups after pressing)
- ¼ cup shredded cheddar cheese (optional)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup melted unsalted butter
Filling
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy whipping cream
- ⅔ cup shredded cheddar cheese
- ⅓ cup chopped crisp bacon
- ¼ cup sliced green onions
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
Instructions
- Prepare the crust: Spray a 10-inch springform pan with nonstick cooking spray and set aside to prevent sticking.
- Squeeze excess water: Use your hands to squeeze out as much water as possible from the 20 ounces of thawed shredded hash browns to ensure a crispy crust.
- Season the hash browns: In a large bowl, combine the pressed hash browns, ¼ cup shredded cheddar cheese (if using), ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ cup melted unsalted butter. Toss well until evenly coated.
- Form the crust: Press the seasoned hash browns firmly into the bottom and halfway up the sides of the prepared springform pan, making sure there are no gaps or holes for the filling to leak through.
- Freeze the crust: Place the assembled crust in the freezer and let it freeze for at least 1 hour to help it set firmly.
- Pre-bake the crust: Preheat the oven to 425°F (220°C). Remove the crust from the freezer and bake for 18-20 minutes, until the edges are golden brown and begin to crisp.
- Prepare the filling: While the crust bakes, whisk together 6 large eggs, 1 cup whole milk, and ½ cup heavy whipping cream until smooth.
- Add filling ingredients: Stir in ⅔ cup shredded cheddar cheese, ⅓ cup chopped crisp bacon, ¼ cup sliced green onions, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon paprika into the egg mixture.
- Fill the crust: Pour the prepared filling into the partially baked hash brown crust evenly.
- Bake the quiche: Lower the oven temperature to 375°F (190°C) and bake the quiche for 35-40 minutes, or until the center is set and no longer wobbly.
- Cool and serve: Allow the quiche to cool for 10 minutes before removing the springform pan sides, slicing, and serving.
Notes
- The hash brown crust must be pressed firmly and frozen to prevent leakage during baking.
- Optional cheddar in the crust adds extra flavor and helps bind the potatoes.
- Ensure the filling is fully set but not overbaked to avoid a dry quiche.
- This recipe is gluten-free but not suitable for vegans or vegetarians due to bacon and eggs.
- Use a springform pan for easy removal of the delicate quiche crust.
- Leftovers refrigerate well and reheat gently to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: American
Keywords: hash brown quiche, gluten free quiche, breakfast quiche, hash brown crust, bacon quiche, cheesy quiche, brunch recipe
