Description
This Hash Brown Crust Quiche combines a crispy, buttery hash brown crust with a rich, creamy filling of eggs, cheddar cheese, and fresh chives. It’s a versatile and gluten-free breakfast or brunch dish that’s perfect for any occasion. Customize it with your favorite mix-ins like turkey bacon, chicken sausage, or vegetables for extra flavor and nutrition.
Ingredients
For the Crust:
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4 cups shredded potatoes (fresh or frozen, thawed and drained)
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3 tablespoons melted butter
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Salt and pepper, to taste
For the Filling:
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6 large eggs
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1 1/4 cups milk or half-and-half
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1 1/2 cups shredded cheddar cheese
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1/4 cup chopped fresh chives
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Salt and pepper, to taste
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Optional: A pinch of paprika for extra flavor
Instructions
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Preheat oven to 425°F (220°C).
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Prepare potatoes by shredding, thawing, and draining them. Squeeze out excess moisture.
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In a bowl, mix shredded potatoes, melted butter, salt, and pepper.
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Press mixture firmly into a greased 9-inch pie dish, forming a crust.
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Bake for 20–25 minutes or until golden and crispy. Let cool slightly.
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Lower oven temperature to 375°F (190°C).
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In a bowl, whisk eggs, milk, salt, pepper, and paprika (if using).
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Stir in cheddar cheese and chives.
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Pour filling over cooled crust.
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Bake for 30–35 minutes or until the center is just set.
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Let cool for 10 minutes before slicing.
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Serve warm, garnished with extra chives if desired.
Notes
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For a crispier crust, bake the crust for an extra 5 minutes before adding the filling.
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To make it dairy-free, use plant-based cheese and milk alternatives.
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Customize with cooked turkey bacon, chicken sausage, or vegetables for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American