Crispy Hash Brown-Crusted Bacon 🥓& Cheddar 🧀 Quich

Crispy Hash Brown-Crusted Bacon 🥓& Cheddar 🧀 Quiche 🍳 recipe ⬇️

The classic combo of bacon, egg, and cheese gets a #glowup with this delectable breakfast recipe.

Ingredients

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CRUST

Cooking spray

1 (20-oz.) bag frozen shredded hash brown potatoes

2 oz. sharp cheddar, shredded (about 1/2 c.)

2 Tbsp. unsalted butter, melted

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

FILLING & ASSEMBLY

1 Tbsp. cornstarch

6 large eggs, divided

2 c. sour cream

1 c. whole milk

2 Tbsp. Dijon mustard

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

8 oz. bacon (about 8 slices), cut into 1" pieces

1 bunch scallions, white and dark green parts separated, thinly sliced

4 oz. sharp cheddar, shredded (about 1 c.), divided

Directions

CRUST

Step 1

Preheat oven to 425°. Grease a 9" springform pan with cooking spray and set on a rimmed baking sheet.

Step 2

Place frozen hash browns in a large heatproof bowl and microwave on high until potatoes are soft and almost all liquid has evaporated, 2 to 3 minutes.

Step 3

To bowl with hash browns, add cheddar, butter, garlic powder, salt, and pepper and mix until well combined.

Step 4

Transfer hash brown mixture to prepared pan. Evenly press across bottom and up sides of pan to about 1/2" from top of pan, making sure to cover any holes or cracks.

Step 5

Bake crust until edges are starting to brown, about 40 minutes.

FILLING & ASSEMBLY

Step 1

Preheat oven to 375°. In a large bowl, whisk cornstarch and 1 egg until smooth and no lumps remain. Add sour cream, milk, mustard, salt, pepper, and remaining 5 eggs and whisk until smooth.

Step 2

In a large skillet over medium-high heat, cook bacon, stirring occasionally, until just starting to brown and crisp, 6 to 8 minutes. Add white scallion parts and half of green scallion parts and cook, stirring, until bacon is crispy and scallions are softened and brown, 1 to 2 minutes more. Transfer to a paper towel-lined plate.

Step 3

Sprinkle half of cheddar across base of crust. Top with bacon mixture and remaining green scallion parts. Slowly pour egg mixture into crust. Top with remaining cheddar.

Step 4

Bake quiche until just set and there’s a slight jiggle in the center when pan is shaken, 40 to 50 minutes. Let cool 30 minutes.

Step 5

Run a knife around edges of pan before unmolding. Serve quiche warm or at room temperature.