This easy bacon, egg and cheese breakfast quiche is tender, yet crunchy on the sides thanks to the hash brown crust. You can get creative and add your favorite ingredients like herbs, caramelized onions and other veggies to switch up the flavor profile., July 2021


Credit: Fred Hardy

Recipe Summary

20 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Place thawed hash browns in a clean kitchen towel. Squeeze until most of the moisture has been released. Place the hash browns in a medium bowl; add 1/2 cup cheese and toss to combine. Lightly coat a 9-inch pie pan with cooking spray. Press the hash brown mixture into the bottom and up the sides of the pan, making sure there are no holes. Freeze until firm, about 1 hour.

  • Preheat oven to 425°F. Remove the pie pan from the freezer and let stand at room temperature while the oven preheats. Bake until the crust is starting to turn golden brown around the edges, about 20 minutes. Let cool slightly on a wire rack, about 10 minutes. Reduce oven temperature to 375°F.

  • Meanwhile, whisk eggs, milk, garlic powder, salt and pepper together in a medium bowl until well blended. Stir in bacon and the remaining 3/4 cup cheese. Pour the mixture into the warm crust. Bake until the egg mixture is set and the top is light golden brown, 25 to 30 minutes. Let the quiche cool for 5 minutes before slicing and serving.

Nutrition Facts

1 slice
251 calories; fat 14g; cholesterol 214mg; sodium 403mg; carbohydrates 15g; dietary fiber 1g; protein 15g; sugars 1g; saturated fat 7g; vitamin a iu 557IU; potassium 316mg.