A delicious twist on traditional quiche that combines crispy potato crust with savory bacon and melted cheese.

Introduction

Did you know that quiche with potato crust has 30% fewer carbs than traditional pastry-based quiches? This Bacon and Cheese Quiche with Hashbrown Crust transforms the classic French dish into a gluten-free alternative without sacrificing flavor. The crispy hashbrown crust creates a golden foundation for the creamy egg filling studded with smoky bacon and melted cheese.

Quiche has evolved significantly since its origins in medieval Germany, later perfected by the French in Lorraine. Today’s hashbrown-crusted version addresses the common frustration of soggy pastry and offers a naturally gluten-free option that maintains that satisfying crunch factor that many traditional quiches lack.

By the end of this post, you’ll have mastered a versatile breakfast-to-dinner recipe that impresses guests while being surprisingly simple to prepare.

Recipe Overview

This Bacon and Cheese Quiche with Hashbrown Crust combines breakfast favorites into one standout dish. The crispy potato base provides textural contrast to the silky egg filling, while bacon adds smokiness and cheese delivers rich, savory depth.

Difficulty level: Intermediate Cuisine type: French-American fusion Special equipment: 9-inch pie dish or cast iron skillet Dietary classification: Gluten-free, high-protein

Ingredients List

For the Hashbrown Crust:

• 20 oz (567g) frozen hashbrowns, thawed and excess moisture squeezed out
• 3 tbsp (45ml) melted butter or olive oil
• 1 tsp (5g) salt
• ½ tsp (2g) garlic powder
• ¼ tsp (1g) black pepper

For the Filling:

• 8 oz (226g) bacon, chopped into ½-inch pieces
• 1 medium onion, finely diced (about 1 cup/160g)
• 6 large eggs
• 1 cup (240ml) heavy cream (or half-and-half for a lighter option)
• ¾ cup (85g) sharp cheddar cheese, shredded
• ¾ cup (85g) Gruyère cheese, shredded (substitute with Swiss if unavailable)
• 2 tbsp (6g) fresh chives, chopped
• 1 tsp (1g) fresh thyme leaves (or ¼ tsp dried)
• ½ tsp (2.5g) salt
• ¼ tsp (1g) freshly ground black pepper
• ⅛ tsp (0.5g) nutmeg (optional, but adds traditional quiche flavor)

Timing

Preparation time: 25 minutes Cooking time: 55 minutes (15 minutes for crust, 40 minutes for filling) Total time: 1 hour 20 minutes Active cooking time: 40 minutes Passive time: 40 minutes

Make-ahead tip: The hashbrown crust can be pre-baked up to 24 hours in advance and stored covered in the refrigerator, saving you 20 minutes of prep time on cooking day.

Step-by-Step Instructions

Preparing the Hashbrown Crust

1. Preheat your oven to 425°F (220°C). Position rack in the middle of the oven.
2. Prepare the hashbrowns by thoroughly squeezing out excess moisture using a clean kitchen towel. This critical step prevents a soggy crust – you should extract at least ¼ cup of liquid for properly crispy results.
3. Season the hashbrowns by mixing them in a large bowl with melted butter, salt, garlic powder, and black pepper until evenly coated.
4. Form the crust by pressing the hashbrown mixture firmly into a well-greased 9-inch pie dish or cast iron skillet. Create an even layer on the bottom and push the mixture up the sides to form a crust about ¼-inch thick.
5. Pre-bake the crust for 15-20 minutes until the edges begin to brown and the surface looks dry. If the center puffs up during baking, gently press it down with the back of a spoon. You’re looking for a golden color around the edges and a set texture that will hold the filling.

Preparing the Filling

1. Reduce oven temperature to 350°F (175°C) after removing the pre-baked crust.
2. Cook the bacon in a skillet over medium heat until crisp, about 5-7 minutes. The bacon should render its fat and become fully cooked but not burnt. Transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan.
3. Sauté the onions in the reserved bacon fat until translucent and slightly caramelized, about 5 minutes. You’ll know they’re done when they become soft and take on a light golden color.
4. Whisk the egg mixture in a large bowl, combining eggs, heavy cream, salt, pepper, and nutmeg until smooth and fully incorporated. The mixture should be pale yellow with no streaks of egg white visible.
5. Assemble the quiche by sprinkling half the bacon and onions over the pre-baked crust, followed by half the cheese mixture. Pour in half the egg mixture, then layer the remaining bacon, onions, and cheese. Finish with the remaining egg mixture and top with chives and thyme.
6. Bake the quiche for 35-40 minutes until the center is just set but still has a slight jiggle. The filling should reach an internal temperature of 165°F (74°C) and a knife inserted 1 inch from the edge should come out clean.
7. Rest the quiche for 10 minutes before slicing. This allows the eggs to fully set for cleaner slices and prevents burning your mouth on molten cheese.

Chef’s Notes and Technical Tips

The success of this quiche relies heavily on removing excess moisture from the hashbrowns. Cold, previously frozen hashbrowns actually work better than freshly grated potatoes because some of their moisture has already been removed during processing.

For the filling, the ratio of eggs to dairy (6 eggs to 1 cup cream) creates the perfect custard texture – silky but firm enough to slice cleanly. If your eggs are smaller than large size, add an extra egg to maintain the proper consistency.

Cast iron skillets conduct heat exceptionally well for this recipe, creating an evenly crisp crust, but a standard pie dish works perfectly too. Whatever vessel you use, avoid glass dishes as they don’t conduct heat as effectively for crisping.

Nutritional Information

Per serving (⅙ of quiche):

• Calories: 475
• Protein: 21g
• Carbohydrates: 20g
• Fat: 36g
• Fiber: 2g
• Sodium: 890mg
• Vitamin A: 20% DV
• Calcium: 25% DV

This quiche contains approximately 40% fewer carbohydrates than versions made with traditional pastry crust while providing significant protein and calcium.

Note: Nutritional values may vary based on specific ingredients used.

Healthier Alternatives for the Recipe

Make this quiche lighter without sacrificing flavor with these modifications:

• Replace heavy cream with half-and-half or whole milk to save 120 calories per serving
• Use turkey bacon instead of pork bacon to reduce fat by approximately 30%
• Increase the vegetable content by adding 1 cup of spinach or kale, which adds only 7 calories per serving but increases vitamins A and K significantly
• Reduce cheese to ½ cup each of cheddar and Gruyère to lower fat content while maintaining flavor
• Use egg whites in place of two whole eggs to reduce cholesterol (substitute 2 whole eggs with 4 egg whites)

Serving Suggestions

Serve this versatile quiche warm or at room temperature with a simple green salad dressed with lemon vinaigrette for a perfect flavor contrast. For brunch, pair with fresh fruit and sparkling water with citrus slices.

For elegant presentation, garnish with additional fresh chives, a light dusting of paprika for color, and thinly sliced cherry tomatoes arranged in a circular pattern around the edge of the quiche.

This quiche transitions beautifully from casual family breakfast to sophisticated dinner party centerpiece, and creates approximately 6 generous servings.

Beverage Pairings

The rich, savory profile of this quiche pairs wonderfully with:

• Wine: A crisp Sauvignon Blanc or unoaked Chardonnay complements the creaminess without overwhelming
• Beer: Try a Belgian witbier or light pilsner that cuts through the richness
• Non-alcoholic: Sparkling water with lemon or a light iced tea with lemon balances the savory flavors
• For children: Apple juice provides a sweet counterpoint to the savory quiche

The acidity in these beverages helps cleanse the palate between bites of the rich, cheesy quiche.

Common Mistakes to Avoid

1. Skipping the moisture removal: Failing to thoroughly dry the hashbrowns results in a soggy, undercooked crust that won’t hold together.
2. Overbaking: Watch closely after 35 minutes as even 5 minutes too long can turn the creamy filling rubbery and dry. Look for a slight jiggle in the center rather than waiting until it’s completely firm.
3. Adding raw vegetables without pre-cooking: Raw vegetables release water during baking, creating a watery filling. Always sauté vegetables before adding to remove excess moisture.
4. Using pre-shredded cheese: These contain anti-caking agents that prevent proper melting. Grate your own for superior texture and flavor.
5. Cutting immediately after baking: The quiche needs to rest for at least 10 minutes to set properly for clean slices.

Storing Tips for the Recipe

This quiche stores beautifully in the refrigerator for up to 3 days in an airtight container. For best results, cool completely before refrigerating to prevent condensation from making the crust soggy.

To freeze, wrap individual slices tightly in plastic wrap and then foil, storing for up to 2 months. Thaw overnight in the refrigerator and reheat in a 325°F (165°C) oven for 15-20 minutes until warmed through.

For the crispiest results when reheating, use a toaster oven or regular oven rather than a microwave, which can make the crust soft.

Scaling the Recipe

This recipe scales easily for larger gatherings:

• For a 12-inch skillet or deep-dish pie plate, increase all ingredients by 50%
• For individual mini quiches, use a muffin tin and reduce baking time to 20-25 minutes
• When doubling the recipe, prepare in two separate dishes rather than one larger one to ensure even cooking

Note that larger volumes require longer baking times, while smaller portions cook more quickly.

FAQs

Q: Can I make this quiche ahead of time for a brunch party? A: Absolutely! You can prepare and bake the entire quiche up to 2 days ahead. Reheat at 325°F for 15-20 minutes before serving, or serve at room temperature.

Q: What can I substitute for heavy cream? A: Half-and-half, whole milk, or a dairy-free alternative like unsweetened almond milk will work, though the texture will be progressively less creamy.

Q: How can I tell when my quiche is done? A: The quiche is done when the edges are set but the center still has a slight jiggle. A knife inserted 1 inch from the edge should come out clean, and the internal temperature should reach 165°F.

Q: Can I use fresh potatoes instead of frozen hashbrowns? A: Yes, but you’ll need to peel, grate, and thoroughly squeeze out moisture from fresh potatoes. Adding 1 tablespoon of cornstarch helps fresh potatoes bind together better.

Q: Is there a dairy-free option for this recipe? A: Replace the dairy cheese with plant-based alternatives and substitute the heavy cream with full-fat coconut milk (the canned variety) for similar richness.