Cheese and Bacon Treat

This filling bacon and cheese quiche with a hashbrown crust turns an ordinary breakfast into something extra special any day. The crunchy potato base creates the ideal foundation for the smooth egg mixture packed with tasty bacon bits and gooey melted cheese.

I whipped up this quiche the first time when my family came over and I needed something hearty but nice-looking. The hashbrown crust was just a lucky last-second idea when I ran out of time for pastry making, and now everyone in the family asks for it whenever they visit.

What You'll Need

• Shredded hashbrowns from the freezer: Make sure they're fully thawed for better sticking and crunchiness
• Butter (unsalted): Gives the potato crust that wonderful golden crunch
• Cheddar cheese (shredded): Brings a rich taste and smooth texture to your filling
• Bacon: Adds that smoky taste and satisfying bite
• Eggs (large): Create the base for your custard and hold everything together
• Half and half: Makes the egg mix perfectly smooth and velvety
• Pepper and salt: Bring out all the tasty flavors in your dish
• Powder from garlic: Adds a mild flavor boost without taking over the delicate eggs
• Powder from onions: Gives a savory kick without chunks of real onion

How To Make It

Get your potato crust ready:

Mix your thawed hashbrowns with melted butter until they're all nicely coated. This butter is key for getting that golden crunch. Push the mix firmly into your pie dish, starting in the middle then work outward and up the sides. A measuring cup works great to pack down the potatoes tight so they won't fall apart when you serve it.

Cook the crust first:

Put it in a 400°F oven for 20 minutes until you see those edges turning golden. Don't skip this part - it makes sure your crust stays firm when you add the wet egg stuff. Wait for those light golden edges before moving on.

Mix up your egg filling:

Beat those eggs until they're totally smooth, then slowly pour in the half and half while you keep stirring. Throw in your seasonings and mix again until everything's blended perfectly. You want a smooth mix with no white streaks left.

Add your tasty bits:

After your crust has its first bake, sprinkle cheese all over the bottom. This makes a barrier between the crust and eggs to keep things crispy. Toss the bacon pieces all around so you get some in every bite.

Pour in the egg mix and bake it:

Gently pour the egg mixture over everything and let it settle naturally. Turn your oven down to 350°F and bake for 30-35 minutes. You'll know it's done when the middle looks set but still wobbles slightly if you give it a gentle shake.

Let it cool a bit:

Give your quiche at least 10 minutes to rest before cutting. This cooling time helps everything firm up for cleaner slices and lets the flavors come together better.

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What makes this quiche so amazing is how the crunchy potato crust plays against the soft egg filling. I stumbled on this combo when trying to use up extra holiday hashbrowns, and now we can't have Christmas morning without it - everyone shows up in their PJs to grab a slice.

Prep In Advance

This quiche really shines when you need to plan ahead. You can get everything ready up until baking time, wrap it up tight and stick it in the fridge overnight. Just cook it about 10 minutes longer when it's coming straight from the cold. Any leftovers taste great for up to 3 days kept in your fridge. To warm up single slices, put them in a 325°F oven for around 15 minutes until just heated through - don't use the microwave or you'll end up with soggy crust.

Switch It Up

The best thing about this dish is how easy it is to change. Not a bacon fan? Throw in some diced ham, cooked sausage, or keep it veggie with some sautéed vegetables instead. Got different cheese? No problem - Swiss gives a fancier flavor while pepper jack adds some heat. Want something lighter? Just use regular milk instead of half and half, or make it dairy-free with plain almond milk and non-dairy cheese options.

Fix Common Problems

The biggest issue folks run into is a soft, soggy bottom crust. Make sure you've thawed those hashbrowns completely and squeezed out any water before mixing with butter. If you notice the edges getting too brown during baking, just loosely cover them with foil. For that perfect custardy texture, stop cooking when the center still has a tiny wobble - that little jiggle means it's just right. The heat will finish the job while it's sitting and cooling down.

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Frequently Asked Questions

→ How do I get the crust crispy?

Push thawed hashbrowns into the pan, press firmly, and bake for 20 minutes until you see a golden base before adding any filling.

→ Can I skip the bacon for a vegetarian twist?

Sure! Swap the bacon with veggies like mushrooms, spinach, or anything you love sautéed.

→ What other cheeses can I try?

Go for Gruyère, Swiss, or Monterey Jack if you want different flavors or textures to experiment with.

→ How can this be made gluten-free?

Double-check your hashbrowns are labeled gluten-free, and you're good to go.

→ What pairs well with this meal?

Fresh greens with vinaigrette, roasted vegetables, or a fruit salad work perfectly on the side.