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.
❤️ 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!
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.
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.
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.
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.
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!
- 2 large Russet potatoes, shredded
- 1 tablespoon olive oil
- 3/4 cup egg beaters*
- 2 eggs
- 1/2 cup milk
- 6 slices fully cooked bacon, diced
- 1/2 cup shredded Cheddar Jack cheese
- 1/2 cup shredded Italian blend of cheese
- 2 green onions, chopped
- salt and pepper to taste
- 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.
*Can sub 4 large eggs for the egg beaters
Amount Per Serving: Calories: 267Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 429mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 15g
Nutrition information is calculated by Nutritionix and may not always be accurate.