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.

Bacon And Cheese Quiche — Quiche With Hashbrown Crust for Brunch Bliss

Ingredients

Scale

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!