Hash Brown Crust Bacon Quiche

This hash brown crust bacon quiche elevates humble potatoes to a new gold standard as a crispy quiche crust. With bacon, mozzarella, and Cheddar cheese, it’s perfect to take for weekday lunches.

Preparation Details

Prep Time: 15 mins

Cook Time: 55 mins

Total Time: 1 hr 15 mins

Servings: 4

Ingredients

• 5 medium-sized russet potatoes , scrubbed and peeled
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper , or to taste
• 1 pinch garlic powder , or to taste
• 6 tablespoons butter, divided
• 5 large eggs, divided
• 4 slices bacon , cooked until crisp, then crumbled
• 2 green onions, chopped
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup heavy cream

Steps

1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease an ovenproof pie pan.
2. Shred potatoes, then place in a cheesecloth. Lightly salt potatoes, then wring out as much water as possible. Pat with a paper towel, then place in a bowl.
3. Melt 5 tablespoons butter, add to potatoes, and season with salt, pepper, cayenne, and garlic powder.
4. Add 1 egg to potatoes, then mix well. Pour into prepared pie pan; press potatoes into the bottom and up the sides to form a crust, making bottom crust fairly thin so that it will cook completely. Place on a baking sheet.
5. Bake in the preheated oven for 25 minutes.
6. Meanwhile, whisk 4 eggs together in a bowl; season with salt and pepper. Stir in cream and green onions.
7. Remove crust from oven; reduce the temperature 350 degrees F (180 degrees C). Sprinkle bacon into the crust, then top with cheese. Carefully pour egg mixture evenly over cheese carefully.
8. Bake in the preheated oven until a fork inserted in the middle comes out clean and the quiche is puffed and golden, about 30 minutes. Let cool 5 minutes before serving.