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Quiche with Hash Brown Crust

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I love quiche, and that is why you frequently see it on my meal plan. Sometimes I put vegetables like broccoli in it and other times just ham or bacon.  This recipe is special because it uses hashbrowns for the crust, and it turns out delicious because the hash browns get nice and crispy.

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Here is what you need:

3 cups thawed hash browns
4 T melted butter
3 large eggs, beaten
1 c half-n-half
6 or 7 slices of cooked, cut up bacon (I used turkey bacon and cut it up with kitchen shears)
1 T dried minced onion
1 c cheddar cheese, shredded

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Dry out your thawed hash browns really well between paper towels, and then mix with the butter. Then pat into a 9 inch pie plate, forming a crust on the bottom and sides.

Bake in a 450 degree preheated oven for 20 minutes or till they start to get lightly crispy, but watch them so they don’t burn.
Combine the rest of the ingredients while the crust is baking, and then when the crust is done, pour the egg mixture over it.Turn oven down to 350 degrees, and bake for 30 minutes till quiche is a pretty light brown.
Serves 6

quiche-with-hashbrown-crust

https://joyfulhomemaking.com/2012/01/quiche-with-hash-brown-crust.html
https://joyfulhomemaking.com/2012/01/quiche-with-hash-brown-crust.html

I was so pleased with this recipe, and my hubby was as well, so I anticipate this being a new favorite at our house.

Quiche with Hash Brown Crust
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Recipe type: Breakfast or Main Dish
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 3 cups thawed hash browns
  • 4 T melted butter
  • 3 large eggs, beaten
  • 1 c half-n-half
  • 6 or 7 slices of cooked, cut up bacon (I used turkey bacon and cut it up with kitchen shears)
  • 1 T dried minced onion
  • 1 c cheddar cheese, shredded
Instructions
  1. Dry out your hash browns really well between paper towels, and then mix with the butter.
  2. Then pat into a 9 inch pie plate, forming a crust on the bottom and sides.
  3. Bake in a 450 degree preheated oven for 20 minutes or till they start to get lightly crispy, but watch them.
  4. Combine the rest of the ingredients while the crust is baking, and then when the crust is done, pour the egg mixture over it.
  5. Turn oven down to 350 degrees, and bake for 30 minutes till quiche is a pretty light brown.

quiche-with-hashbrown-crust

quiche4

Hope you enjoy it!

Adapted from Paula Deen
If you need any kitchen supplies, here are some affiliate links!

 

 

 

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Comments

  5. I love quiche, but hate making crust. Ick! This looks like a phenomenal idea! This is definitely going on the breakfast menu, thanks!

  6. Ooh, yum! Now I want to make quiche! I’ll have to give this a try the hash brown crust sounds wonderful.

  7. OMG! Seriously? Oh the possibilities! I wonder how many recipes of yours I have on my pinboard? watch out…I may show up at your doorstep around dinnertime!

  9. Hi! Just bounced over from Handy man, Crafty Woman when I saw your quiche. Oh MY does that look yummy! 🙂 Thanks for sharing that!

  19. Hi Margo,
    What a great crust for that delicious Quiche. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  20. Oh, my, just saw this over at the DIY Project Parade. This is an answer to prayer for a gluten-free girl who misses quiche! 🙂

  23. I haven’t ever frozen it because it gets eaten too fast, but I googled freezing quiche, and the consensus is yes. Wrap it well before you freeze it, and then thaw before reheating were some of the comments. I’ll have to look for the Simple Potatoes because I always enjoy saving a step in the kitchen! Good luck!

  24. Do you think there would be a good way to freeze this? Also, a tip, I use the brand Simply Potatoes that are refrigerated so it eliminates the thawing and draining step!

  25. Congratulations!
    Your recipe is featured on Full Plate Thursday for the 1st Anniversary Party. Hope you have a good week end and enjoy your new Red Plate!
    Miz Helen

  27. I can’t wait to try this!! It looks so delicious and I just love breakfast foods!!! Thanks for sharing this.

  29. I made this tonight … GREAT. Would make again. I used 2% milk instead of the half-n-half. Worked well.

  30. I make this all the time. It is actually more of a frittata and less of a quiche. I have used a variety of ingredients. Also, you can make this on the cooktop or a camp stove if an oven is not available. I must admit I thought I created this as I never watch Paula Deen 🙂

  33. This is a new favorite at our house! We are having it again tonight. I use 2% milk instead of heavy cream, though, and it still turns out great. Thank you for sharing!

  34. Just wanted to say thank you for sharing so much good and helpful information on your site. I am finding some great recipes and great ideas to help me in my homemaking. Blessings Carol

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