Ultimate Breakfast Quiche With Hashbrown Crust Recipe
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
6 servings
Ingredients
  • 4 cups frozen hash browns, defrosted
  • 2 tablespoons butter, melted
  • 1 ½ teaspoons salt, divided
  • 1 cup shredded cheddar cheese
  • 5 strips bacon, cooked and crumbled
  • ⅓ pound breakfast sausage, cooked and crumbled
  • 5 eggs
  • 1 cup half & half
Directions
  1. Preheat the oven to 425 F.
  2. Grease a 9-inch pie dish.
  3. Place hash browns on a clean kitchen towel. Wring the towel to remove as much water from the hash browns as you can. You may want to do this over a bowl or sink in case any water drips out.
  4. Place the hash browns in a large mixing bowl with the melted butter and ¾ teaspoon salt. Toss to combine.
  5. Press the hash browns onto the bottom and up the sides of the pan, pressing firmly so they stick together.
  6. Bake the crust for 25 minutes, then remove from the oven.
  7. Reduce oven temperature to 350 F.
  8. Sprinkle the cheddar cheese over the baked crust.
  9. Scatter the crumbled bacon and crumbled sausage over the cheese.
  10. In a large bowl, whisk together the eggs, half & half, and remaining ¾ teaspoon salt.
  11. Pour the egg mixture over the bacon and sausage.
  12. Transfer the pan to the oven and bake for 35 to 40 minutes, or until the center of the quiche no longer jiggles when you shake the pan gently.
  13. Remove from the oven and let cool for 10 minutes. Sprinkle with chives if desired before slicing and serving.