Hash Brown Crust Bacon and Cheddar Quiche


Our Hash Brown Crust Bacon and Cheddar Quiche is a fun twist on a traditional quiche. It has a crispy hash brown crust! This is a crowd pleaser, and easy on you too because you can make it ahead!



Prep Time: 15 MINS

Freeze Time: 1 HR

Cook Time: 1 HR 15 MINS

Total Time: 2 HRS 30 MINS

Servings: 8


EQUIPMENT  

springform pan


INGREDIENTS

 
Hash Brown Crust:


20 ounces frozen hash browns thawed
½ cup white cheddar shredded
½ teaspoon salt
¼ teaspoon cracked black pepper


Filling:


2 tbs unsalted butter
½ onion thinly sliced
6 large eggs lightly beaten
½ cup heavy cream or whole milk
4 rashers bacon crispy cooked and crumbled (a rasher is a slice of bacon)
1 cup white cheddar cheese shredded
1 tbs chives thinly sliced, plus more for garnish
salt and pepper to taste

INSTRUCTIONS  


Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and stir together.


Lightly grease a 9” spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure you don't have any holes within the crust (this is important to prevent any leakage)


Place the pan in the freezer and freeze for at least 1 hour.


Preheat oven to 425˚F.


Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.


In a skillet melt butter over medium heat. Add onions and lightly caramelize for 10 to 15 minutes. Season with salt and pepper. Set aside.


In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized onions and stir together until mixed up. Season with salt and pepper.
Pour filling mixture into the par-baked crust and place into the oven.


Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have just set.
Remove quiche from oven and score the perimeter with a paring knife. Loosen springform pan from sides of quiche and place quiche back into the oven for an additional 10 to 15 minutes. (this will help the crust get crisp on the sides)


Remove quiche form oven and cool for 10 minutes.
Slice quiches into wedges, top with sliced chives and serve.


  NOTES

 
To Make and Freeze Ahead: Bake as instructed then cool completely. Place in freezer uncovered until fully frozen. Tightly wrap with foil or plastic wrap. When ready to serve preheat oven to 425˚F.  Place quiche onto a lightly greased baking sheet. Bake for 30 to 35 minutes or until warmed through and crust is crisp. Remove from oven, slice and serve.


To Make and Freeze Individual Wedges:  Just cool the quiche completely, cut into wedges and follow the same process from above, except once the wedges are frozen wrap each piece individually in foil or plastic wrap before storing in the freezer.


Notes:


We recommend freezing for up to 3 months for optimal freshness.


The most important thing about this recipe is to make sure you’ve filled in every single little gap throughout the hash brown crust. This is to make sure there’s no leakage that occurs when the filling is poured into the par-baked crust.


I like to use the bottom and sides of a glass or measuring cup to press the crust down into the bottom and sides of the pan, which will help to give you an even crust.


 

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