Cheesy Bacon Treat

This filling bacon and cheese quiche with hashbrown crust turns an ordinary breakfast into something special any day. The crunchy potato bottom works beautifully with the smooth egg mixture packed with tasty bacon bits and gooey melted cheese.

I whipped up this quiche when my family came over and I needed something hearty but nice looking. I threw together the hashbrown crust when I ran out of time for making dough and now it's what everyone asks for whenever they visit.

Ingredients

• Frozen shredded hashbrowns: Fully thawed so they'll stick together and get crispy
• Unsalted butter: Helps the potato base turn golden and crunchy
• Shredded cheddar cheese: Gives a bold taste and smooth feeling throughout
• Bacon: Adds smoky flavor and hearty protein
• Large eggs: Create the base and hold everything together
• Half and half: Makes the egg mix velvety smooth
• Salt and pepper: Needed to wake up all the tastes
• Garlic powder: Gives extra flavor without taking over the gentle egg mixture
• Onion powder: Adds savory hints without chunks of real onion

Step-by-Step Instructions

Prepare the hashbrown crust:

Mix your thawed hashbrowns with the melted butter until they're all coated. The butter will make them turn golden. Push the mix firmly into your pie dish, starting in the middle then working up the sides. A measuring cup works great to pack down the potatoes so they won't fall apart when you serve it.

Pre-bake the crust:

Cook at 400°F for 20 minutes until you notice golden edges forming. Don't skip this part - it makes sure your crust won't get soggy from the egg mixture. Look for light golden color around the rim before moving on.

Prepare the egg filling:

Beat the eggs until they're one color then slowly add the half and half while you keep stirring. Throw in your seasonings and mix again until everything looks smooth. You shouldn't see any egg white streaks when you're done.

Layer the fillings:

After your crust is pre-cooked, sprinkle cheese evenly across the bottom. This stops the crust from getting wet from the eggs. Scatter bacon pieces all around so every bite has some.

Add the egg mixture and bake:

Gently pour the egg mix over everything and let it settle naturally. Turn the oven down to 350°F and bake for 30 to 35 minutes. You'll know it's ready when the middle is set but still wiggles a tiny bit if you shake it gently.

Rest before serving:

Let the quiche sit for at least 10 minutes before cutting. This waiting time helps everything firm up for neater slices and better flavor.

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What makes this quiche so good is how the crunchy hashbrown bottom plays against the soft egg filling. I stumbled on this combo when trying to use up extra holiday potatoes and now we have it every Christmas morning with everyone grabbing slices while still in their jammies.

Make Ahead and Storage

This quiche works great made ahead of time. You can get everything ready up to the baking step, wrap it well and keep it in the fridge overnight. Just cook it about 10 minutes longer when it's cold from the fridge. Any leftover quiche stays good up to 3 days refrigerated. Warm single slices in a 325°F oven for around 15 minutes until just heated through. Don't use the microwave as it'll make your crust all soggy.

Ingredient Substitutions

What's great about this dish is how easy it is to change. If you don't want bacon, try diced ham, cooked sausage, or go meatless with some cooked veggies. Switch the cheese based on what's in your fridge - Swiss gives a fancier taste while pepper jack adds some heat. Want something lighter? Use whole milk instead of half and half or make it dairy-free with plain almond milk and non-dairy cheese.

Troubleshooting Tips

The biggest problem folks have is a wet bottom. Make sure your hashbrowns are completely thawed and squeezed dry before adding butter. If the edges start getting too brown while baking, just cover them loosely with foil. For the perfect egg texture, don't cook past the point where the middle has just set. A little wiggle is what you want. The heat will finish the job while it's resting.

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Frequently Asked Questions

→ How do I make the crust crispy?

Firmly press thawed, buttered hashbrowns into the pan and bake for around 20 minutes until golden before adding your filling.

→ Can I make it without bacon?

Sure! Just leave out the bacon and swap in veggies like mushrooms, spinach, or any you enjoy.

→ What cheese options work as substitutes?

Try Gruyère, Swiss, or Monterey Jack to experiment with different flavors and textures.

→ Is a gluten-free version possible?

Use hashbrowns certified as gluten-free to make this safe for those avoiding gluten.

→ What goes well on the side?

Pair it with a light green salad, some roasted veggies, or a fresh fruit salad to keep it balanced.