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!
Hash Brown Quiche
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.
Gabe's Girl
That looks great! My oldest son does not like crust either. I think this is a blessing cause it helps me get a little more food (hate anything to go to waste) and not feel guilty about it!!! I am just a carboholic. Love the recipe. You made it look gorgeous!
Netts Nook
What a clever idea I will have to try this one I love quiche.
Talita
Hi, Barbara! This quiche is looking really yummy! I copied the recipe. And I saw the strawberry pie recipe, looks delish too. I can’t lose that recipe, so I copied too.
Pam
Now that’s my kind of quiche – it looks incredible.
Lynda
Barbara, this looks so delicious! I’m going to try this one for sure. It sounds healthier than a lot os similar recipes.
CookiePie
WOW – that quiche looks so delicious!!! Perfect breakfast (I’d have it for dinner too!).
HoneyB
Ok, well I’m so not an egg person…but that said It LOOKS nice. ;o)
Barbara
Barbara, are you a member of “You Want Pie With That” as that was their topic this month?
I’ve been bad as I have missed 2 months in a row.
By the way, check out my blog as I have a give away going on until Thursday. http://www.travelingaprons-barbara.blospot.com
This hash brown quiche sounds great! I’ll have to try it.
Lorraine @NotQuiteNigella
Fantastic looking quiche Barbara! And Happy Pi Day! I wish I had known as I would love a reason to bake pie 😀
Amanda @ Fake Ginger
That looks so good! I’ve got to try it soon!
Priscilla
yum, this looks so yummy!
Tami
This looks great! My last attempt at a breakfast casserole bombed and I ended up throwing the whole thing away. I’ve shyed away from making them since then. This would be great for “breakfast for dinner”.
Elyse
Wow! Talk about going all out for Pi Day! You truly celebrated in style. That hashbrown quiche sounds just fabulous. I would totally eat your pie crust, by the way. I’m a HUGE fan of pie crust. In fact, you could let your son have the filling, and I’d clean up the crust. Crust is the best!
Reeni♥
What a delicious quiche! This would make a great breakfast for dinner! Yummmmmmy!
Cathy
So many yummy flavors going on here. I know I will like this and I bet it reheats nicely. I could eat this for breakfast, lunch or dinner.
Marcela S.
Hi Barbara. This is an amazing dish. I am going to try it myself. Thanks for visiting my blog. I hope you like what you see. If you ever would like one of my recipes, just let me know and I will translate it for you. Have a nice week.
Lisa
This looks excellent! We are having quiche for brunch today.
Judy
I do love pie crust so much, but, like you, I don’t need it either. This recipe looks wonderful. I’m printing it out for future baking.
Donna-FFW
OMG!! This loos fantastic!! I am so making this for part of our Easter brunch! Thank you Barbara!!
Sara
This looks really delicious, what a great way to celebrate pi day! I’m not a big pie crust fan either, so I am definitely going to try this.