Description
This delicious Hash Brown Crust Quiche combines crispy hash browns with a savory bacon and cheddar cheese filling, all baked together in a creamy ranch-seasoned egg custard. Perfect for breakfast, brunch, or a hearty snack, this quiche offers a delightful twist on traditional quiche by using a crispy hash brown base for added texture and flavor.
Ingredients
Scale
Hash Brown Crust
- 1 (20-oz) package refrigerated hash browns
- Salt, to taste
- Black pepper, to taste
Filling
- 1 cup cooked chopped bacon (about 1 pound raw bacon cooked and chopped)
- 2 cups shredded cheddar cheese
- 6 large eggs
- 2 cups heavy cream (or milk for a lighter option)
- 1 (1-oz) package ranch dressing mix
Garnish (optional)
- Fresh chives or parsley
Instructions
- Preheat the oven: Set your oven to 400ºF (204ºC) to prepare for baking the hash brown crust.
- Prepare the hash brown crust: Season the refrigerated hash browns with salt and black pepper. Press them evenly into the bottom and up the sides of a 9-inch springform pan to form a crust. Bake for 15 minutes to crisp the crust. Remove from the oven once done.
- Reduce oven temperature: Lower the oven heat to 375ºF (190ºC) to accommodate baking the quiche filling.
- Layer the filling: Evenly distribute the cooked chopped bacon and shredded cheddar cheese over the pre-baked hash brown crust in the pan.
- Mix and add the custard: In a large bowl, whisk together the eggs, heavy cream, and ranch dressing mix until well combined. Pour this mixture over the bacon and cheese layer in the pan.
- Bake the quiche: Place the springform pan back in the oven and bake for 50 to 60 minutes until the egg mixture is fully set, and the top is golden brown. The quiche should be firm to the touch and cooked through.
- Garnish and serve: Allow the quiche to cool for a few minutes, then garnish with fresh chives or parsley if desired before slicing and serving.
Notes
- You can substitute milk instead of heavy cream for a lighter version, though the texture will be slightly less rich.
- The hash brown crust helps provide a crispy, flavorful base without needing traditional pie dough.
- Make sure the bacon is well cooked and drained before adding to prevent excess grease in the quiche.
- A springform pan helps with easy removal and neat slices, but a pie or quiche pan can also be used.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
