This hash brown crust quiche combines a potato base with a creamy egg, cheddar and Parmesan filling. Thaw and drain frozen hash browns thoroughly, then bake the crust before adding the eggs. Use a 9-inch dish or pan with enough depth for both the crust and filling.
Recipe Details
- Pan: 9-inch (23 cm) pie dish or springform pan, with enough depth for the filling
- Crust bake: 20–25 minutes at 425°F (220°C)
- Filling bake: 30–35 minutes at 350°F (175°C)
- Rest before slicing: About 10 minutes
Ingredients
Hash brown crust
- 4 cups shredded hash browns, fresh or thawed and well drained
- ¼ cup melted butter
- Salt and pepper, to taste
Quiche filling
- 6 large eggs
- 1½ cups heavy cream or half-and-half
- 1 cup shredded cheddar
- ½ cup grated Parmesan
- 1 cup cooked ham or bacon, diced (optional)
- ½ cup chopped green onions
- ½ cup chopped bell peppers
- Salt and pepper, to taste
- Chopped fresh chives or parsley, for garnish
How to Make Hash Brown Crust Quiche
Prepare the crust
Preheat the oven to 425°F (220°C). Combine the hash browns, melted butter, salt and pepper. Press firmly into the bottom and sides of a 9-inch pie dish or springform pan.
Bake the potato base
Bake for 20–25 minutes, until the crust begins turning golden and crisp.
Make the egg filling
While the crust bakes, whisk the eggs, cream, salt and pepper. Stir in cheddar, Parmesan, optional cooked ham or bacon, green onions and bell peppers.
Fill and finish baking
Reduce the oven to 350°F (175°C). Pour the filling into the prebaked crust, leaving room at the top. Bake for 30–35 minutes, until the filling is set and the top is golden. A baking sheet beneath a springform pan can catch drips.
Rest and serve
Cool for about 10 minutes before slicing, then garnish with chives or parsley.
Tips and Common Mistakes
- Thaw frozen hash browns fully and remove excess water.
- Press the crust firmly into an even layer and prebake it.
- Reduce the oven temperature before adding the egg filling.
- Use already-cooked ham or bacon if including it.
- Rest the quiche before cutting to help the slices hold together.
Storage and Make-Ahead Tips
Refrigerate leftover quiche promptly in a covered container. Reheat portions until hot throughout. The potato crust softens during storage, so the freshest texture is soon after baking and resting.
Frequently Asked Questions
Can I use frozen hash browns?
Yes. Thaw and drain them well before mixing with the butter.
Why does the crust bake before the filling?
Prebaking helps the potato layer start crisping before the liquid egg filling is added.
Does the oven stay at 425°F?
No. The crust starts at 425°F, then the oven is reduced to 350°F for the filled quiche.
Can I leave out the meat?
Yes. The cooked ham or bacon is optional. The listed variations also allow cooked mushrooms or spinach.