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    Home » Recipes » Breakfast » Eggs

    Hash Brown Quiche

    Published by Melissa on October 10, 2021 | Updated June 10, 2022 | 35 Comments

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    This easy Hash Brown Quiche features crispy bacon with a light and fluffy texture with a combination of eggs and egg whites. The perfect breakfast casserole to feed a crowd.

    slice of hash brown quiche on a white plate

    ❤️ Why You’ll Love This Recipe: This hearty hash brown quiche has everything to love about a savory breakfast: potatoes, eggs, cheese and bacon! It’s also big enough to feed a crowd and can even be made ahead of time!

    pinterest button for hash brown quiche

    How to Make Hash Brown Quiche

    The first step in this recipe is to cook your bacon on the stove. Once your bacon is nice and crispy, dab it with paper towels to remove excess grease. Then cut it into bite-sized pieces to fold easily into the egg mixture for the quiche.

    Next, prepare your hash browns. You’ll need to peel and grate 2-3 medium potatoes to get 2 cups of potato. Choose a drier potato, like Russets, which brown up better.

    You’ll want to pat the potatoes dry with a paper towel before frying in the pan so they crisp up better.

    When whisking the egg mixture, make sure it blends together into a uniform texture. You don’t want any globs of yolk or whites in the quiche.

    collage of ingredients and cooking hash browns for quiche

    Assembling and Baking the Quiche

    When you’re ready to bake, you’ll pour the egg mixture over the hash browns in the baking dish.  You may need to move some of the cheese around to make sure it’s evenly distributed. Do so gently with a spoon or fork.

    For baking, I recommend placing the quiche on a baking sheet. The mixture should not spill over, but the baking sheet will make it easier to put the quiche in and out of the oven. 

    The quiche is done when the center is a bit jiggly and the edges are firm. 

    collage of whisking the filling for hash brown quiche

    Can I Use Whole Eggs?

    Yes. This recipe uses a combination of egg and egg beaters for a lighter texture. However, you can substitute the egg beaters for whole eggs if you prefer. 

    collage of hash brown quiche before and after baking

    Serving and Storing

    Let quiche cool for 5-10 minutes before slicing and serving. When you’re ready to serve, top each slice with extra sliced scallions and shredded cheese.

    You can store leftover hash brown quiche tightly wrapped in the refrigerator for up to four days.

    To reheat leftovers, cut a slice and put on a plate. Microwave for 30 seconds at a time, until heated through.

    You can also freeze the fully cooled quiche. Wrap it tightly in plastic wrap or place it in an airtight container in the freezer for up to three months. Defrost the quiche in the fridge overnight before reheating and serving. 

    baked hash brown quiche

    More Favorite Quiche Recipes

    Quiche is a great way to feed a hungry crowd, so try these recipes next:

    • Meat Lovers’ Quiche is loaded with sausage, bacon and ham for an ultra satisfying breakfast. 
    • Farmer’s Market Tomato and Zucchini Quiche is a vegetarian option with savory cherry tomatoes and cheese.
    • Instant Pot Tomato Quiche from Pressure Cooking Today is a crust-less option made in a pressure cooker!
    slice of hash brown quiche on a white plate
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    Hash Brown Quiche

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 8 servings
    Calories: 267kcal
    Author: Barbara Bakes LLC
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    Ingredients

    • 2 large Russet potatoes shredded
    • 1 tablespoon olive oil
    • ¾ cup egg beaters*
    • 2 eggs
    • ½ cup milk
    • 6 slices fully cooked bacon diced
    • ½ cup shredded Cheddar Jack cheese
    • ½ cup shredded Italian blend of cheese
    • 2 green onions chopped
    • salt and pepper to taste

    Instructions

    • Preheat oven to 350º.
    • Heat oil in non-stick pan, add potatoes and cook until tender and browned. Press hash browns onto the bottom and sides of a 9 inch pie dish.
    • Whisk together eggs, milk, salt, and pepper. Mix in bacon, cheeses, green onions, and salt and pepper. Pour over hash browns.
    • Bake in preheated oven for 20 to 25 minutes, or until filling is set, puffed, and golden brown.

    Notes

    *Can sub 4 large eggs for the egg beaters

    Nutrition

    Serving: 1g | Calories: 267kcal | Carbohydrates: 18g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 429mg | Fiber: 2g | Sugar: 2g
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Cyndy

      October 15, 2021 at 10:23 pm

      Made this today. I LOVED IT. I’ve been looking for breakfast recipes to break up the monotony. The egg to potato ratio is perfect. I did add a tsp of Mrs Dash garlic-herb seasoning.(can’t resist a twist). This recipe is very adaptable but also perfect as is. I’m going to try & freeze some for later.
      Thank you!

      Reply
      • Barbara Schieving

        October 17, 2021 at 6:43 pm

        Thanks Cyndy! Mrs. Dash sounds like a tasty addition. You’re so right, this recipe is easy to change up.

        Reply
    2. Diane

      October 12, 2021 at 7:51 am

      If I use only whole eggs, how many then would I use? Thanks

      Reply
      • Barbara Schieving

        October 12, 2021 at 9:40 am

        Hi Diane – use 6 eggs total instead of the egg beaters and 2 eggs called for in the recipe.

        Reply
    3. Naomi

      October 11, 2021 at 4:39 pm

      What kind of potatoes do you recommend?

      Reply
      • Barbara Schieving

        October 11, 2021 at 5:19 pm

        Hi Naomi – use Russets for hash browns because they are drier and brown up better. Enjoy!

        Reply
    4. Mary

      October 11, 2021 at 9:13 am

      Are the potatoes cooked or raw when you shredded them?

      Reply
      • Barbara Schieving

        October 11, 2021 at 2:43 pm

        Hi Mary – they’re raw potatoes

        Reply
    5. Kids Furniture

      March 26, 2009 at 2:47 am

      I love the look of this one! Can’t wait to try this one.

      Reply
    6. regionally accredited online colleges

      March 21, 2009 at 1:32 am

      Hi barbara!This really looks yummy.I will try making this on my own.Hope i can get it right!goodluck to me.

      Reply
    7. Emily

      March 19, 2009 at 4:22 am

      OMG! This look like it is to die for. I love eggy casseroles!! I am drooling.

      Reply
    8. kathy

      March 19, 2009 at 2:14 am

      this looks so good. I love the way you incorporated pi in to this – my 12 year old is doing a lot with pi right now, I’ll surprise him with this idea

      Reply
    9. The Blonde Duck

      March 18, 2009 at 9:26 pm

      This looks delicious. I love pie crust. Just mail me all his untouched pieces. They won’t go to waste!

      Reply
    10. Maria

      March 18, 2009 at 4:55 pm

      I love quiche but rarely make it. Thanks for the reminder!

      Reply
    11. Cathy

      March 18, 2009 at 2:26 am

      What a great way to celebrate pi day! This would obviously be great for breakfast or brunch, but honestly, it looks like a perfect dinner to me!

      Reply
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