There’s something special about cooking up a delicious breakfast, and this hash brown crust quiche is an easy way to enjoy a filling meal any time of day. Imagine a crispy, golden-brown crust made from hash browns, holding all your favorite fillings nice and snug.
This Hash Brown Crusted Quiche fixes soggy crusts, lengthy pastry prep, and uneven fillings by using a potato hash brown base that bakes evenly.
Sometimes, it feels tough to get everyone to eat breakfast, especially when it comes to veggies. That’s where this quiche comes in handy! It’s packed with flavor and can be customized with whatever you have on hand, making it a satisfying dish for anyone.
In just 10 minutes of prep, you can whip this up and pop it into the oven. It cooks for about 55 minutes, giving you enough time to sip your morning coffee or get some chores done while it makes your kitchen smell amazing. Plus, the crispy crust keeps everything together without turning soggy.
If you love trying different breakfast ideas, this quiche might be right up your alley! If you want to switch things up a bit, check out this Air Fryer Frittata recipe for another tasty option!
Why You Will Love This Recipe
- Crispy Texture: The hash brown crust gives this quiche a delightful crunch that contrasts beautifully with the creamy filling, making each bite satisfying.
- Savory Flavor: With seasoned sausage and a blend of cheeses, the taste is rich and hearty, perfect for a filling meal any time of the day.
- Quick Prep: You can whip this up in just 10 minutes, so it’s a fantastic choice for busy mornings or last-minute brunch plans.
- Easy Storage: Once it’s cooled, you can wrap it up and keep it in the fridge for a few days or freeze it for later enjoyment.
Hash Brown Crusted Quiche Recipe
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A delicious breakfast quiche with a hash brown crust, filled with seasoned sausage, cheese, and eggs.
Ingredients
- 3 cups (400g) raw shredded potatoes, ensure they are well-drained
- 1/4 cup (60g) unsalted butter, melted
- 8 ounces (225g) seasoned Italian pork sausage, crumbled and cooked
- 6 large eggs, beaten
- 1/4 cup (60ml) heavy cream
- 1 cup (100g) shredded cheddar cheese
- 1 cup (100g) shredded Monterey jack cheese
- 2 whole scallions, finely chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the Oven: Start by cranking up your oven to 375 degrees F. You will know it is ready when you can feel the warmth radiating from the heat. Preheating is crucial as it helps cook the quiche evenly, avoiding a rubbery texture.
- Prepare the Hash Brown Crust: Grab those shredded potatoes and press them into the greased pie plate to form your crust. It should feel compact and even to the touch. This step prevents a soggy crust, so make sure there is minimal moisture in those potatoes.
- Whisk the Filling: In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until it is well blended and a bit frothy. A common slip is not whisking enough, which can lead to a lumpy quiche.
- Mix in the Add-Ins: Fold in the cooked sausage, scallions, and cheeses gently into the egg mixture until it is all coated. Just be careful not to overmix, or the filling can become too dense.
- Pour the Mixture: Carefully pour the egg and mixture over the pressed hash brown crust. Ensure it looks evenly distributed, with no gaps left behind. Uneven pouring can cause some parts to overcook, so take your time!
- Bake the Quiche: Slide the quiche into your preheated oven and let it bake for about 45 minutes. You will know it is ready when the edges puff up and the top looks golden brown. Keep an eye on it to avoid browning too quickly; covering the edges with foil helps!
- Cool and Serve: Once it is done, pull the quiche out and let it cool for a few minutes before slicing. Giving it time to set prevents a messy cut, so do not rush this step!
Notes
- Storage Tips: Store in the refrigerator: Wrap tightly and store in the fridge for up to 3 days.
- Freezing: Cover in plastic wrap and foil for up to 1 month.
- Expert Tips: Ensure the potatoes are well-drained and evenly pressed into the pie plate to avoid a soggy crust.
- If the quiche is not set in the middle after baking, consider adding 5 to 10 extra minutes to the baking time for optimal texture.
- Cover the edges with foil during baking if they brown too quickly.
- Reheating Instructions: Method: Use an oven to reheat. Temperature: 350 degrees F for about 15 to 20 minutes until heated through.
- Serving Suggestions: Pair with a light cucumber tomato salad. Serve alongside roasted asparagus for a fresh balance. Accompany with fresh fruit for a colorful breakfast platter.
- Recipe Variations: Swap the cheddar cheese for Swiss cheese for a different flavor. Add sautéed bell peppers or mushrooms for extra veggies. Use sweet potato hash browns for a sweeter, nutrient-rich alternative.
- Ingredient Notes: Use raw shredded potatoes for the best crust. Unsalted butter allows you to adjust the seasoning without compromising flavor. For a creamier texture, substitute heavy cream with half-n-half.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 0g
- Sodium: 442mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 232mg
Find it online: https://bakeitwell.com/hash-brown-crust-quiche
Recipe Tips
- If the hash brown crust is soggy after baking, make sure to drain the potatoes thoroughly and press them firmly into the pie plate.
- When the quiche is not firm in the center, consider adding 5 to 10 extra minutes to the baking time for optimal texture.
- For a crust that browns too fast, loosely cover the edges with foil during baking to prevent burning while the filling cooks.
- If you’re looking to reduce sodium, using unsalted butter allows you to adjust the seasoning without compromising flavor.
- When wanting a creamier texture, substituting heavy cream with half-n-half can be a tasty alternative without losing richness.
Serving Suggestions
Serve this hash brown crust quiche with a light cucumber tomato salad for a refreshing contrast. Accompany it alongside roasted asparagus for added freshness and nutrition.
This quiche works well in many settings like brunch or family gatherings. Consider adding it to a colorful breakfast platter alongside fresh fruit for variety.
Finish the quiche with a drizzle of hot sauce or a dollop of sour cream for extra richness. A sprinkle of fresh herbs can also add brightness to the dish.
Recipe variations
- You can use sweet potato hash browns instead of regular potatoes for a nutrient-rich twist on the crust.
- Add 1 teaspoon garlic powder and ½ teaspoon paprika to boost flavor in the quiche.
- Either substitute the scallions for chives or toss in some diced tomatoes for varied texture and taste.
- If making for a brunch, consider scaling this recipe to serve 12 by doubling the ingredients listed.
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How to Store?
To keep your hash brown crust quiche fresh, follow these storage tips:
Refrigeration: Cool completely, then wrap tightly in plastic wrap. Store in the fridge for up to 3 days.
Freezing: Cover the quiche tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the fridge overnight.
Reheating: Reheat individual slices in the microwave or oven until hot. Check temperature before serving.
Other Recipes You’ll Love
- Mini Frittata
- Mushroom and Gruyere Frittata
- Zucchini Frittata with Ricotta
- Asparagus and Goat Cheese Frittata
If you enjoyed this hash brown crust quiche or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
