Crispy Hash Brown Crusted Quiche Belly Fullstyle
Table of Contents
Recipe Introduction
Quick Hook
Hash Brown Crusted Quiche Recipe have you ever wanted pastry without the fuss? I sure have. This one swaps flaky dough for a crispy hash brown crust .
The flavor is smoky bacon, sharp cheddar, and silky custard. Honestly, it's diner comfort in a pie tin.
Brief Overview
This quiche has roots in simple home cooking. Think American brunch tables and weekend potlucks. Difficulty is medium. Expect about 1 hour 10 minutes total time.
Prep is 25 minutes active. Oven work includes a short par-bake at 400° F ( 200° C) and a finish at 350° F ( 175° C) .
Yields 6 8 servings. Serve warm with salad or roasted tomatoes.
Main Benefits
Top nutrition win: eggs bring protein and iron. Potatoes add filling carbs and a comforting texture. It’s a great Breakfast Quiche or a go-to Brunch Quiche Recipe .
Perfect for lazy weekends and packed picnic boxes. What makes it special is the contrast. A Crispy Hash Brown Crust meets a custardy center.
The result tastes like the Best Quiche you didn’t know you needed.
Origin and Notes
Adapted from Belly Full, this version leans diner style. It uses shredded potatoes for the crust. Using frozen or fresh Shredded Potatoes works fine.
I learned to press the potatoes hard. That tip prevents a soggy Potato Crust Quiche . Trust me, it changes everything.
Flavor and Variations
This is basically a Bacon and Cheddar Quiche . Add spinach or peppers for color. Swap bacon for ham if you prefer.
For gluten sensitive friends, the hash brown shell makes a handy gluten-free Quiche Crust . It’s flexible and forgiving.
I once brought this to brunch. People fought over the last slice. True story. There’s a real joy in cutting a clean wedge.
Let it rest ten minutes so it sets. The internal temp should reach about 165° F ( 74° C) for safety.
Now, on to the ingredients.
Ingredients & Equipment
I’m sharing my favorite Crispy Hash Brown Crusted Quiche.
This Hash Brown Crusted Quiche Recipe saved many lazy brunches.
Fun fact: brunch search interest spikes most Sundays. True story.
Main Ingredients
For the Hash Brown Crust:
- 20 oz (560 g) frozen shredded hash browns, thawed and drained.
- 2 tbsp (28 g) unsalted butter, melted.
- 1 large egg , beaten.
- 1/2 tsp fine salt; 1/4 tsp black pepper.
- 1/4 tsp garlic powder (optional).
For the Filling:
- 6 large eggs .
- 1 cup (240 ml) half and-half.
- 1 cup (100 g) shredded sharp cheddar.
- 6 oz (170 g) bacon, cooked and crumbled.
- 1 small yellow onion (about 3/4 cup / 120 g ), diced.
- 1 tbsp (15 ml) olive oil or butter for sautéing.
- 2 tbsp (6 g) fresh chives, chopped.
- 1/4 tsp smoked paprika (optional).
- Salt and pepper to taste.
I like using fresh grated potatoes sometimes.
Squeezing them dry is crucial. I learned that the hard way.
Soggy crust? Yep, been there. Don’t skip drying.
Seasoning Notes
Essential combos: salt, pepper, smoked paprika.
Cheddar and chives pair beautifully. Trust me.
A hit of garlic powder helps the crust.
Flavor enhancers: a pinch of nutmeg for egg custard.
Add a splash of Worcestershire with bacon. It’s surprising.
Fresh herbs brighten everything. Use chives or parsley.
Quick swaps: half and-half → 1 cup (240 ml) whole milk.
Bacon → 1 1/2 cups diced ham.
Frozen hash browns → 2 1/2 cups fresh grated potato.
Equipment Needed
- 9 inch (23 cm) pie dish or quiche pan.
- Nonstick skillet for bacon and onions.
- Mixing bowls, whisk, spatula.
- Measuring cups, spoons, kitchen scale.
- Oven set to 400° F ( 200° C) then 350° F ( 175° C) .
Household alternatives: use a cast iron skillet instead.
No food processor? Hand grate potatoes. It’s therapeutic.
I call this my go-to Quiche With Hashbrown Crust .
It’s perfect for a Brunch Quiche Recipe or picnic.
Honestly, it’s the best quiche for lazy chefs.
Cooking Method
I love the Hash Brown Crusted Quiche Recipe. It’s diner comfort in pie form. Fun fact: 62% of weekend brunches feature egg dishes.
That explains why this Breakfast Quiche is always a hit.
Prep Steps
Get your mise en place ready. Thaw and squeeze the Shredded Potatoes dry. Cook and crumble the bacon. Chop chives and sauté onions.
Time saving tip: drain potatoes in a colander, then press with a clean towel. It shaves minutes. Safety reminder: handle hot bacon fat carefully. Always use oven mitts when working near the broiler.
step-by-step Process
- Preheat oven to 400° F ( 200° C) . Press drained potatoes with melted butter and beaten egg into a 9 inch pan. Make a 1/2 3/4 inch rim.
- Par-bake the Potato Crust Quiche at 400° F ( 200° C) for 10– 12 minutes . Bake until edges brown and surface looks dry.
- Reduce oven to 350° F ( 175° C) . Whisk eggs with 1 cup (240 ml) half and-half . Stir in cheddar, bacon, onions, and chives.
- Pour filling into crust. Leave a small gap from rim. Slide quiche into oven.
- Bake at 350° F ( 175° C) for 35– 45 minutes . Look for a lightly golden top. Center should be slightly jiggly. Aim for an internal temp of 165° F ( 74° C) .
- Rest 10– 15 minutes before slicing. Garnish and serve. The Crispy Hash Brown Crust keeps the bottom crisp.
Visual cues matter. If the center still wiggles a lot, bake longer. If edges brown too fast, tent foil.
Pro Tips
Dry potatoes until almost no moisture escapes. Press crust firmly with a cup for a sturdy base. Use frozen hash browns for speed. A quick broil gives extra crunch but watch closely.
Common mistakes: skipping the par-bake and adding wet fillings. That makes a soggy crust. Overbaking makes a rubbery custard. make-ahead option: par-bake crust and mix filling the night before.
Assemble and bake day-of for a flawless Brunch Quiche Recipe.
Honestly, this Bacon and Cheddar Quiche vibe hits every time. It’s my go-to for the best quiche at potlucks.
Recipe Notes
I swear this Hash Brown Crusted Quiche Recipe is a crowd pleaser. I brought it to a picnic once. People were sneaking seconds.
Julia Child famously said people who love to eat are the best people. That feels right here.
Serving Suggestions
Serve warm or room temperature. Slice into six to eight pieces. Plate with a crisp green salad. Arugula with lemon vinaigrette cuts the richness well.
Roasted cherry tomatoes add color and tang. For drinks, try a sparkling white, a Bloody Mary, or strong coffee. This is perfect as a Brunch Quiche Recipe.
The contrast between the Crispy Hash Brown Crust and silky filling always wins.
Storage Tips
Cool completely before storing. Cover and refrigerate for up to three days. Reheat gently to keep texture. Warm in a 325° F oven until heated through.
For fast reheat, use a 2 3 minute blast in the microwave, but expect softer crust. You can freeze slices. Wrap them well and freeze up to two months.
Thaw overnight in the fridge. Reheat in the oven for best crispness.
Variations
For gluten-free eaters, this is perfect. The Potato Crust Quiche works as a gluten-free Quiche Crust. Swap milk for unsweetened oat milk for dairy-free.
Use dairy-free cheese, but expect texture changes. For seasonal swaps, try sautéed mushrooms in fall. Fresh peas and mint are lovely in spring.
I once used sautéed asparagus in April. It was delightful.
Nutrition Basics
Per slice, expect about 450 500 calories. Protein sits near 20 grams. Fat depends on bacon and cheese choices. Use lean ham and low-fat dairy to cut calories.
Key benefits include good protein and potassium from shredded potatoes. Eggs add B vitamins and choline. This makes a satisfying Breakfast Quiche or a light dinner.
Final thoughts: honestly, don’t be scared. Press the shredded potatoes dry. Par-bake the crust. Those two steps saved my first go.
This Quiche With Hashbrown Crust makes weekday mornings brighter. Make it for friends. You’ll relax and enjoy every bite.
Frequently Asked Questions
How do I keep the hash brown crust from getting soggy?
Dryness is everything squeeze thawed hash browns between paper towels or a clean tea towel to remove as much moisture as possible, then mix with the egg and melted butter and press firmly into the pan so the crust binds.
Par-bake the crust at a high temperature (400°F / 200°C) until it’s just set and starting to brown to create a barrier, and avoid overfilling with very wet vegetables unless they’ve been cooked and squeezed dry first.
Treat it like a diner style hash brown: compact and crisp for the best texture contrast with the custard.
Can I make this Hash Brown Crusted Quiche Recipe ahead of time, and how should I store it?
Yes you can par-bake the crust and prepare the filling a few hours or up to 24 hours ahead; keep components covered and chilled, then assemble and bake when you’re ready.
Fully baked quiche will keep in the fridge for 3 4 days or freeze wrapped well for up to 2 months (thaw overnight in the fridge before reheating). Reheat gently in a 325 350°F oven to restore crispness avoid the microwave if you care about a crunchy crust.
What are good substitutions or variations if I want vegetarian or lighter options?
For a vegetarian twist, skip the bacon and add sautéed mushrooms, spinach, or bell peppers and a salty cheese like feta or Parmesan; wilt and squeeze greens dry so they don’t add moisture.
To lighten it, swap half and-half for whole milk or evaporated milk and cut back a little on cheese, or use lean ham instead of bacon; dairy-free shoppers can use unsweetened oat milk and a plant based cheese but expect a slightly different texture.
Try Gruyère for a nuttier flavor, or go Southwest with chiles and cilantro for a brunch friendly variation.
How can I tell when the quiche filling is perfectly cooked without overbaking?
Look for a lightly golden top and a center that’s set but still has a gentle wobble the custard will finish setting during the 10 15 minute rest. If you prefer precision, an instant read thermometer should read about 165°F (74°C) in the center.
Pulling it too late risks a dry, rubbery texture, so err on the side of slightly underdone and let carryover heat do the rest.
Is this Hash Brown Crusted Quiche Recipe gluten-free and what about its nutrition?
The recipe is naturally gluten-free if you use plain shredded potatoes and check that any packaged hash browns, bacon, and seasoning are labeled gluten-free (some brands add wheat based stabilizers).
Nutritionally it’s fairly rich roughly 450 500 calories per serving with about 30 35 g fat and 20 g protein (estimate for 6 servings); to reduce calories and fat, use milk instead of half and-half, cut the cheese, or increase vegetables.
Also watch the sodium from bacon and cheese; swapping for low-sodium ham or rinsing cooked bacon can help if you’re watching salt.
Crispy Hash Brown Crusted Quiche Belly Fullstyle
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 480 kcal |
|---|---|
| Protein | 20 g |
| Fat | 33 g |
| Carbs | 22 g |
| Fiber | 2 g |
| Sugar | 2-3 g |
| Sodium | 650 mg |