Hash Brown Crust Quiche

Get ready for the ultimate breakfast mashup! This Hash Brown Crust Quiche combines two brunch favorites into one mind-blowing dish – crispy, golden hash browns forming a deliciously crunchy crust filled with creamy, savory quiche.

Imagine biting through that perfectly crispy potato crust into a silky-smooth filling loaded with bacon, cheese, and perfectly seasoned eggs. This isn’t just breakfast – it’s a celebration on a plate that’ll have everyone asking for seconds.

Ingredients

For the Hash Brown Crust:

• 1.2 lb starchy potatoes OR 4 cups frozen hash browns, thawed
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• Butter for greasing
• Oil spray or olive oil

For the Egg Mixture:

• 2 egg yolks
• 2 whole eggs
• 1 cup milk (full cream preferred)
• 3/4 cup cream
• Pinch freshly grated nutmeg (optional)
• 1/2 tsp salt
• Black pepper to taste

For the Filling:

• 1/2 tbsp butter
• 6 oz bacon, diced
• 1 small onion, diced
• 1 garlic clove, minced
• 3/4 cup grated cheese (cheddar or gruyere)

Steps

1. Position rack in top third of oven and preheat to 425°F/220°C. Thoroughly grease a 9-inch pie dish with butter, ensuring no spots are missed.
2. For fresh potatoes: Peel and grate, then rinse under cold water until water runs clear (about 10 seconds). For frozen hash browns: Thaw completely. Working in batches, squeeze ALL excess moisture out – this is crucial for crispiness!
3. Mix shredded potatoes with melted butter and salt until evenly coated. Press mixture firmly into pie dish, creating an even layer on bottom and sides. The more compact, the better the crust will hold.
4. Spray crust with oil and bake 30 minutes until golden brown. Watch edges – they should be darker than center.
5. Meanwhile, sauté bacon until fat renders (about 5 minutes). Add onion and garlic, cooking until onion becomes translucent (3-4 minutes). Let cool slightly.
6. Whisk egg mixture ingredients until completely smooth. No streaks should remain.
7. When crust is ready, layer bacon mixture and cheese evenly. Pour egg mixture carefully to avoid disturbing layers.
8. Reduce oven to 350°F/180°C. Bake 25 minutes until center is set but still slightly jiggly. A knife inserted should come out clean.
9. Rest 5-10 minutes before slicing – this allows the filling to set completely.

Smart Swaps

• Use sweet potatoes for the crust (reduce cooking time by 5 minutes)
• Substitute turkey bacon to reduce fat content
• Try plant-based milk and cream for dairy-free version

Make It Diabetes-Friendly

• Use cauliflower hash browns (reduces carbs by 15g per serving)
• Replace regular milk with unsweetened almond milk (saves 8g carbs per serving)
• Add extra vegetables to filling to increase fiber
• Serve with a side salad to reduce glycemic impact

Pro Tips

• Pat potatoes COMPLETELY dry for maximum crispiness
• Pre-cook crust until very golden – it won’t crisp more once filled
• Let ingredients come to room temperature for even cooking
• Use freshly grated cheese for best melting