Description
A hearty, simple quiche that uses shredded potatoes for a crunchy crust—no pie dough required.
Ingredients
Scale
- 3 cups frozen shredded hashbrowns, thawed and patted dry
- 1/4 cup unsalted butter, melted
- 1 cup sharp cheddar, shredded
- 6 slices bacon, cooked crisp and broken into pieces
- 4 large eggs
- 1 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9-inch pie plate.
- In a bowl, mix the thawed hashbrowns with the melted butter until the potatoes are well coated.
- Firmly press the potato mixture into the pie plate, creating an even layer across the bottom and up the sides to form a crust.
- Bake the hashbrown shell for about 20 minutes, or until the edges turn golden and start to crisp.
- While the crust bakes, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and onion powder in a medium bowl until smooth.
- Scatter the shredded cheddar and the crumbled bacon evenly over the warm hashbrown crust.
- Pour the egg mixture over the cheese and bacon, tilting the pan if needed so the custard settles evenly.
- Lower the oven temperature to 350°F (175°C) and return the quiche to the oven. Bake for 30–35 minutes, until the filling is set and the top develops a light golden color.
- Remove from the oven and let the quiche rest for a few minutes before cutting into wedges. Serve warm.