Impossibly Easy Quiche Recipe: Bacon And Cheese Quiche with Crispy Hashbrown Crust

Bacon And Cheese Quiche — Impossibly Easy Quiche Recipe for Brunch and Dinner

Bacon And Cheese Quiche sits at the intersection of comfort food and kitchen show-offery: flaky, crispy hashbrown crust hugging a silky egg custard loaded with salty bacon and melty cheddar. It’s honest, crowd-pleasing food that makes people pause mid-bite and say, “Wait — you made this?” — and yes, you totally did.

Why you’ll love this quiche (and why it’s basically foolproof)

This version of quiche swaps a traditional pastry shell for a rustic, golden Quiche With Hashbrown Crust — hello, extra-crispy edges and zero rolling pin drama. It takes minutes to assemble, bakes in under an hour, and plays well with swaps. Whether you call it an Impossibly Easy Quiche Recipe or just “brunch magic,” this dish delivers big flavor with low effort.

Bold tip: Press the hashbrowns firmly into the pan — a compact crust crisps more evenly and holds up to the custard.

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A quick story: how hashbrowns crashed French cuisine (in the best way)

Quiche began as a French custard-in-a-shell classic. Somewhere between Paris and the American breakfast table, potatoes joined the party. I first tasted a hashbrown-crusted quiche at a friend’s weekend brunch — and I immediately converted. The crunchy potato edge adds texture and heartiness in a way pastry can’t. It feels like French technique met Midwestern practicality — and they got along famously.

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Ingredients & what each part does

Here’s the simple ingredient list and the role each item plays.

• 3 cups frozen shredded hashbrowns, thawed — forms the crispy crust. Use thawed, not wet.
• 1/4 cup unsalted butter, melted — binds and browns the potato crust.
• 1 cup shredded cheddar cheese — gooey, melty backbone of the filling. Swap for Gruyère for a more classic Cheese Onion Quiche vibe.
• 6 slices bacon, cooked and crumbled — salty, smoky punch. For a vegetarian take, substitute with mushrooms like in a Mushroom And Onion Quiche.
• 4 large eggs — custard structure.
• 1 cup half-and-half — richness and silk; use cream for extra decadence or milk for a lighter custard.
• 1/4 tsp salt, 1/4 tsp black pepper — basic seasoning.
• 1/4 tsp garlic powder, 1/4 tsp onion powder — savory depth.

Bold tip: Squeeze excess moisture from thawed hashbrowns with a clean towel — dry potatoes crisp way better.

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Step-by-step: How to make this impossibly easy quiche

1. Preheat oven to 400°F (200°C). Grease a 9-inch pie plate or quiche pan.
2. Make the crust: Combine thawed hashbrowns and melted butter in a bowl. Press into the bottom and up the sides of the pan to form an even shell. Pack it tight.
3. Bake the crust for about 20 minutes, until the edges look golden and crisp.
4. Whisk the custard: While the crust bakes, beat eggs, half-and-half, salt, pepper, garlic powder, and onion powder. Keep it smooth — no drama.
5. Layer the filling: Scatter cheddar and crumbled bacon in the pre-baked crust (or try gruyère for a more classic touch).
6. Pour custard evenly over the cheese and bacon.
7. Reduce oven temp to 350°F (175°C). Bake the quiche 30–35 minutes, until the center sets and the top turns light golden. A knife inserted near the center should come out mostly clean.
8. Rest 5–10 minutes before slicing — the custard finishes setting and slices much cleaner.

Bold tip: Lower the oven temp after adding the custard — the gentler bake prevents the custard from puffing and cracking.

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Pro tips for perfect results every time

• Dry the hashbrowns well. Excess moisture kills crisp.
• Pack the crust — pressing the potatoes ensures an even, sturdy base.
• Pre-bake the crust (blind-bake style) so it doesn’t turn soggy once the custard goes in.
• Use room-temperature eggs and dairy so the custard blends smoothly.
• Check doneness with a knife rather than relying on time alone: a few moist crumbs are perfect — if it’s liquid, bake longer.
• Let it rest before slicing — impatience yields a sloppy slice.

Bold tip: Want the crispiest bottom? Slide the quiche onto a preheated baking sheet for the last 10 minutes of baking.

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Flavor variations (try these — they’re legit)

• Cheese-forward: Swap cheddar for Gruyère for a sophisticated Cheese Onion Quiche feel. Add caramelized onions for sweetness.
• Vegetarian take: Skip bacon and fold in sautéed spinach and mushrooms to echo a Mushroom And Onion Quiche.
• Fancy twist: Swap potatoes for a thin pastry shell and mix in Brie and broccoli for a Pioneer Woman Brie And Broccoli Quiche riff.
• Herb-forward: Fold chopped chives, dill, or tarragon into the custard for an herb-filled boost — hello, Herb-filled Quiche Recipe territory.
• Spicy: Add chopped jalapeños or a pinch of cayenne for a breakfast quiche with a kick.

Bold tip: Taste as you go with add-ins (cheese, cooked veggies). You can always add more, but you can’t take it out.

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Best ways to serve (and pairings that sing)

This quiche plays nicely at brunch, lunch, or a light dinner. Here’s how to present it like a pro:

• Classic brunch: Slice and serve with a simple mixed green salad tossed with lemon vinaigrette. The acid cuts the richness.
• Heartier meal: Add roasted root vegetables or a warm grain salad.
• Sweet counterpoint: Fresh fruit salad or sliced citrus balances the savory.
• Drinks: Crisp white wine, rosé, or a sparkling iced tea works wonders.

Bold tip: Warm slices slightly before serving — 200°F oven for 5–7 minutes keeps the center silky without overcooking.

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Storage, make-ahead, and leftovers

• Make-ahead: Assemble the hashbrown crust and refrigerate up to 24 hours before baking. You can also fully bake the quiche and reheat before serving.
• Refrigerate: Store leftover slices in an airtight container for up to 3–4 days.
• Freeze: Wrap individual slices in plastic and freeze up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven for 10–15 minutes.
• Reheat: Microwave works fine for single slices (30–60 seconds), but the oven preserves texture best.

Bold tip: If freezing, flash-freeze on a sheet first so slices don’t stick together.

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FAQ — quick answers to frequent quiche questions

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Why this recipe belongs in your rotation (final thoughts)

This Impossibly Easy Quiche Recipe belongs on your menu because it hits the trifecta: easy, delicious, and adaptable. It borrows the technique of a classic quiche but adds a down-to-earth hashbrown crust that makes every slice satisfyingly crunchy. Whether you lean savory with bacon and cheddar or swap in herbs and mushrooms for a Mushroom And Onion Quiche spin, this formula gives you reliable, comforting results.

Bold tip: Bookmark this one — it’s a go-to for last-minute brunches, potlucks, and cozy family dinners.

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Quick reference: full recipe (print-ready)

Serves: 6
Ingredients:

• 3 cups frozen shredded hashbrowns, thawed & patted dry
• 1/4 cup unsalted butter, melted
• 1 cup shredded cheddar cheese (or Gruyère)
• 6 slices bacon, cooked & crumbled (or sautéed mushrooms for veg)
• 4 large eggs
• 1 cup half-and-half
• 1/4 tsp salt, 1/4 tsp black pepper
• 1/4 tsp garlic powder, 1/4 tsp onion powder

Method:

1. Preheat oven to 400°F (200°C). Grease a 9-inch pie plate.
2. Mix hashbrowns + melted butter; press into pan, up sides. Bake 20 min until golden.
3. Whisk eggs + half-and-half + seasonings. Sprinkle cheese + bacon in crust.
4. Pour custard in; reduce oven to 350°F (175°C). Bake 30–35 min until set. Cool 5–10 min. Slice and enjoy.

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This recipe dances between classic and comfy: a modern riff on quiche that checks all the boxes for Quiche Recipes Easy, Breakfast Quiche Recipes, and even those fancier inspirations like Pioneer Woman Brie And Broccoli Quiche or a Cheese Onion Quiche adaptation. Give it a go — your brunch crew will thank you, and you’ll love how little drama it asks for in return.

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