Bacon And Cheese Quiche is the kind of brunch hero that strolls into the room smelling like toasted butter and crispy bacon and instantly solves all breakfast dilemmas. This riff swaps a traditional pastry shell for a crunchy hashbrown crust, so you get savory custard, melty cheese, and that salty bacon hit all wrapped in golden potato — yes, please.
Introduction — why you’ll make this again (and soon)
This dish balances French technique (the silky egg custard) with good-old-American comfort (hashbrowns and bacon). It’s rich without being fussy, impressive without being complicated, and totally doable for a weekend brunch or a no-fuss dinner. Want to wow a crowd? Make one. Need something that reheats well for leftovers? Make two.
What makes this quiche so irresistible?
Texture, flavor, and nostalgia. The hashbrown base crisps and provides structure, the filling stays creamy, and the bacon-cheddar combo hits that umami sweet spot. Add powdered onion/garlic notes and a whisper of black pepper and you’re in cozy-brunch territory. Plus, it’s a clever swap if you’re craving a Cheese Onion Quiche vibe but want something heartier.
Ingredients — short descriptions (what each does)
- 3 cups shredded hashbrowns, thawed — forms the crispy, comforting crust.
- 1/4 cup unsalted butter, melted — helps the potatoes crisp and adds richness.
- 1 cup shredded cheddar — gooey, sharp melty goodness.
- 6 slices bacon, cooked & crumbled — smoky, salty texture bombs.
- 4 large eggs — the backbone of the custard; sets the filling.
- 1 cup half-and-half — makes the custard luxuriously creamy (you can swap milk for a lighter touch).
- Salt & pepper — obvious but essential.
- Garlic powder & onion powder — subtle savory depth.
- Optional herbs — chives, parsley or thyme for freshness in this Herb-filled Quiche Recipe twist.
Quick, simple method — make this in under 90 minutes
- Preheat oven to 400°F (200°C).
- Mix the thawed hashbrowns with melted butter in a bowl until evenly coated. Press the mix into the bottom and up the sides of a 9-inch pie plate to form a crust. Make sure it’s fairly compact.
- Bake the crust 20 minutes until edges are nicely golden and starting to crisp. Bold tip: Press the hashbrowns firmly so the crust holds together — loose potatoes = crumbly slices.
- Meanwhile, whisk eggs, half-and-half, salt, pepper, garlic powder and onion powder until homogeneous.
- Spread cheddar and bacon evenly in the prebaked crust, then pour the egg mixture over.
- Reduce oven to 350°F (175°C) and bake 30–35 minutes until the center sets and the top turns light golden. A knife inserted should come out mostly clean.
- Let rest 5–10 minutes before slicing to let the custard finish setting. Serve warm or room temp.
The story behind this hashbrown-crust idea
Classic quiche uses pastry, and I love pastry — but sometimes you want a shortcut that tastes like home. The hashbrown crust is a Midwest-friendly hack: fast, inexpensive, and entirely craveable. It turns a Quiche Recipes Easy plan into a crowd-pleasing steal. Families that grew up on diner breakfasts will call this nostalgic; foodies will call it clever. Both are correct.
Pro tips for perfect results every time
- Use thawed, squeezed hashbrowns if they carry excess water — pat them dry with paper towels so the crust crisps up.
- Cook bacon crispier than you think you need. Fat renders more in the oven; crispy bacon yields texture, not sogginess.
- Don’t overbake. Pull the quiche when the center jiggles just slightly — it will finish setting while resting. Overbake and it turns rubbery.
- Bold tip: Let the quiche rest for at least 5 minutes before slicing — this prevents a custardy spill and gives cleaner wedges.
- Want a fluffier filling? Whisk the eggs vigorously to incorporate air, or swap half the half-and-half for heavy cream for extra richness (IMO — totally indulgent).
Variations to try (flip it however you want)
- Vegetarian: omit the bacon and fold in sautéed spinach or a Mushroom And Onion Quiche mix for an earthy alternative.
- Fancy-cheese: use Gruyère or Swiss instead of cheddar for a more classic French profile (think: Pioneer Woman Brie And Broccoli Quiche vibes but with bacon swapped for broccoli if you like).
- Spicy: add diced jalapeño or a pinch cayenne to the custard for a wake-up kick.
- Herb-forward: stir chopped fresh chives, tarragon or thyme into the egg mix for a true Herb-filled Quiche Recipe experience.
- Crustless? Skip the hashbrowns and bake the filling in a greased dish for a lower-carb option — though you’ll miss the potato crunch.
Best ways to serve this quiche
Pair this with a bright salad to cut the richness — mixed baby greens with a lemon vinaigrette works beautifully. Hosting brunch? Serve with roasted tomatoes, fruit salad, and maybe breakfast sausages. For a lighter dinner, serve a wedge with a warm seasonal vegetable — roasted asparagus or sautéed green beans complement the savory profile. This also sits pretty on a picnic board with pickles, olives, and crusty bread.
Storage, reheating, and make-ahead hacks
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat slices in a 325°F oven for 8–10 minutes to revive the crust, or microwave for 45–60 seconds if you’re in a rush (texture will soften).
- Freeze individual slices wrapped well for up to 2 months — thaw overnight in the fridge before reheating.
- Make ahead: prepare the crust and filling separately, stash in the fridge, assemble and bake an hour before serving. Bold tip: Bake the crust first to avoid a soggy bottom when using juicy fillings.
FAQs — quick answers to common quiche questions
Can I use fresh potatoes instead of frozen hashbrowns?
Yes — grate raw potatoes, squeeze out excess moisture, toss with butter, and press into the pan. Par-cook them for five minutes before filling for best texture.
Can I make it crustless?
Absolutely. Pour the filling into a greased pie dish and bake the same time — you’ll get a creamy custard without the potato crunch.
How do I know when it’s done?
The edges should be set and slightly puffed; the center will still have a tiny jiggle but won’t be liquid. A knife inserted near the center should come out mostly clean.
What’s the best cheese?
Cheddar is classic and crowd-pleasing. For more complexity, try Gruyère, Swiss, or a mix. Feta or goat cheese add tang but change the character.
Is this recipe gluten-free?
Yes — with hashbrown crust and no pastry, this version is naturally gluten-free. Confirm your hashbrowns contain no additives if you need certified gluten-free.
Why this belongs in your brunch rotation
This quiche takes a familiar breakfast trio — eggs, bacon, cheese — and presents it with an unexpected base that elevates both texture and flavor. It’s hearty yet elegant, retro yet modern, and simple enough that novice cooks can nail it. If you love Breakfast Quiche Recipes that function as both casual family food and a show-stopper for guests, this one checks both boxes.
A few finishing notes & serving ideas
- Garnish with fresh chives or parsley for color.
- Drizzle a little hot sauce or salsa verde for a flavor twist.
- Serve with tart pickles or a citrus-marinated slaw to cut the richness.
- Craving a diner vibe? Serve with ketchup and a side of hashbrowns (you can never have too many potatoes).
Final thoughts — go make it
If you want a recipe that’s Impossibly Easy Quiche Recipe-level in approach yet delivers restaurant-style satisfaction, this Bacon And Cheese Quiche with a Quiche With Hashbrown Crust will become a repeat player. It merges comfort and technique, allows endless riffing (hello Mushroom And Onion Quiche or Cheese Onion Quiche swaps), and fits right into busy mornings or laid-back brunch parties. So preheat the oven, crisp that bacon, press those hashbrowns, and enjoy the warm, cheesy slices — you’ve earned it.
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Bacon And Cheese Quiche — Quiche With Hashbrown Crust for Brunch Bliss
- Category: Dinner
Ingredients
- 3 cups frozen shredded hashbrowns, thawed
- ¼ cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked crisp and chopped
- 4 large eggs
- 1 cup half-and-half
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
-
Get the oven ready.
Heat your oven to 400°F (200°C) so it’s nice and hot when it’s time to bake. -
Form the crust.
In a large bowl, stir together the thawed hashbrowns and melted butter until every strand is coated. Scoop the mixture into a 9-inch pie plate, pressing it firmly along the bottom and sides to shape your crust. -
Bake the base.
Slide the pan into the oven and bake for about 20 minutes, or until the potatoes turn golden and start to crisp around the edges. -
Whisk the filling.
While the crust does its thing, grab another bowl and whisk together the eggs, half-and-half, salt, pepper, garlic powder, and onion powder until smooth and creamy. -
Layer the good stuff.
When the crust is ready, take it out of the oven and scatter the shredded cheddar and chopped bacon evenly over the top. -
Add the custard.
Pour the egg mixture over the cheese and bacon, letting it settle evenly into the crust. -
Bake to perfection.
Lower the oven temperature to 350°F (175°C) and return the pie plate to bake for 30 to 35 minutes, or until the filling has set and the surface is a lovely golden brown. -
Cool and serve.
Give your quiche a few minutes to rest after baking—this helps it firm up for neater slices. Cut, serve warm, and watch it disappear fast!
