Brunch just got a whole lot better—and crispier! This Bacon and Cheese Quiche with Hashbrown Crust is a mouthwatering twist on the classic French dish, delivering creamy, cheesy comfort with a golden, crunchy potato base. It’s no wonder it’s a family favorite; even those who don’t typically reach for quiche will fall in love at first bite. Whether you’re serving it for a cozy weekend breakfast, a festive brunch, or even a casual dinner, this quiche is all about bold flavor and texture: savory bacon, gooey cheddar, fluffy eggs, and that irresistible hashbrown crust that steals the show.
- ✅ No traditional crust needed – gluten-free and packed with extra flavor
- ✅ Perfect texture contrast – crispy base, creamy filling
- ✅ Make-ahead friendly – reheats beautifully for busy mornings
- ✅ Customizable – swap in veggies, other meats, or cheeses
- ✅ Satisfying and rich – the perfect balance of protein, dairy, and carbs
🛒 Ingredients (Serves 6)
For the Crust:
- 3 cups frozen shredded hashbrowns, thawed
- ¼ cup unsalted butter, melted
For the Filling:
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 4 large eggs
- 1 cup half-and-half
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
📝 Optional additions: chopped spinach, sautéed mushrooms, diced bell peppers, or a dash of smoked paprika for extra flavor.
👩🍳 How to Make It
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
Step 2: Make the Hashbrown Crust
In a mixing bowl, toss the thawed hashbrowns with melted butter. Press this mixture into the bottom and up the sides of the pie dish to form a firm crust. Bake for 20 minutes, or until the crust is lightly golden and starting to crisp around the edges.
Step 3: Prepare the Filling
While the crust is baking, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and onion powder in a bowl until smooth and well combined.
Step 4: Assemble the Quiche
Remove the crust from the oven. Sprinkle cheddar cheese and bacon crumbles evenly over the crust. Then gently pour the egg mixture on top, making sure the filling is evenly distributed.
Step 5: Bake to Perfection
Lower the oven temperature to 350°F (175°C). Return the quiche to the oven and bake for 30–35 minutes, or until the center is just set and the top is lightly golden.
Step 6: Cool and Serve
Let the quiche rest for 5–10 minutes before slicing. Serve warm with a fresh green salad, fruit salad, or even roasted veggies on the side.
📌 Tips and Variations
- Vegetarian Version: Skip the bacon and add sautéed mushrooms, spinach, or zucchini.
- Cheese Swap: Try Monterey Jack, Swiss, Gruyère, or even smoked Gouda.
- Meal Prep: Cook ahead and refrigerate. Reheat individual slices in the oven or air fryer.
- Mini Quiches: Use a muffin tin to make portable, snack-sized versions.
📊 Nutritional Snapshot (per serving)
- Calories: ~360 kcal
- Protein: 14g
- Carbs: 18g
- Fat: 27g
Note: Nutritional values are approximate and vary based on brand and substitutions.
💬 Final Thoughts
This bacon and cheese quiche with a hashbrown crust is the kind of dish that gets people talking—and asking for the recipe. With its crisp exterior and creamy center, it delivers serious flavor and comfort with every forkful. And the best part? You can easily make it your own.
What would you add to make this quiche your signature brunch masterpiece? A handful of spinach? A sprinkle of chili flakes? Let us know in the comments!