A hashbrown crust quiche is the answer when you want the comfort of a classic quiche, but you’re not in the mood to deal with pastry. You get that creamy, custardy egg filling, plenty of cheese, and a salty-savory bite in every forkful. The twist is the crust: shredded potatoes pressed into a pie dish and baked until the edges turn crisp and golden.
It tastes like brunch and dinner at the same time. The crust has that diner-style potato vibe—buttery, toasty, sturdy—while the filling stays soft and rich without feeling heavy. And once you learn the method, you can change the add-ins a hundred ways without changing the steps.
The one thing that matters most here is moisture. Hash browns hold water. So do onions, peppers, mushrooms, spinach… basically all the good stuff you might want to add. This recipe is built to keep the bottom crisp anyway. Thaw the potatoes. Squeeze them dry. Par-bake the crust until it’s actually firm. Then bake the quiche gently so the eggs set into a tender slice that doesn’t weep.
That’s the “best ever” part. Not fancy ingredients. Just the right moves.
Why You’ll Love This Recipe
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No pastry stress. The potato crust is easy to press in and hard to mess up.
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Crispy edges + creamy center. The texture combo is the whole reason to make it.
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Filling and satisfying. It eats like a complete meal, not just a “slice of egg.”
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Great for meal prep. It reheats well and holds its shape.
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Flexible. Swap cheeses, add vegetables, change the protein—same method, new flavor.
Frequently Asked Questions (FAQs)
1) What can I use instead of bacon to keep it savory?
Smoked turkey sausage is my favorite swap because it brings that salty, smoky depth without needing anything else. Chicken sausage works too. If you want a meat-free version, sautéed mushrooms plus a pinch of smoked paprika gives a similar “deep” flavor.
2) How do I keep the hashbrown crust from getting soggy?
Squeeze the thawed hash browns until they’re very dry, then par-bake the crust until the edges are golden and the bottom looks set. Also cook watery add-ins first so they don’t leak into the custard.
3) Can I use fresh shredded potatoes instead of frozen hash browns?
Yes. Shred them, rinse quickly, then squeeze aggressively dry. Fresh potatoes can take a few extra minutes to brown, but they work great.
4) How do I know when the quiche is done?
The edges will be set and slightly puffed. The center should still have a gentle wobble (not liquid). Let it rest 10–15 minutes before slicing so it finishes setting cleanly.
Ingredients
I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
For the hashbrown crust
Frozen shredded hash browns (thawed)
Use shredded hash browns, not diced. Shreds press into a pie plate like a potato “nest” and bake into a cohesive crust. Thawing is non-negotiable if you want crispness. Frozen hash browns release water as they bake, and water is what makes the bottom soft.
Butter (melted)
Butter helps browning and makes the crust taste like real hash browns, not plain potato. Oil works, but butter gives a richer finish.
Egg white (optional, but helpful)
This acts like glue. It helps the crust hold together when you slice, especially if you like a thicker crust up the sides.
Salt + black pepper
Potatoes need seasoning. A bland crust makes the whole quiche taste muted.
Garlic powder (optional)
A little goes a long way. It gives warmth without turning the crust into garlic bread.
Parmesan (optional)
A small handful adds a savory edge and helps browning. It also makes the crust taste more “finished.”
For the quiche filling
Eggs
Eggs are the structure. This recipe uses enough eggs to make a thick, satisfying quiche that slices cleanly.
Half-and-half
This makes the filling creamy and tender. Whole milk works too, but half-and-half gives the best texture without making it heavy.
Smoked turkey sausage (or chicken sausage)
Cook it first. You want it browned and dry-ish before it goes in, so it adds flavor without leaking grease or moisture into the custard.
Green onions
They add a mild onion bite and a fresh finish. They also look good in the slice.
Cheddar cheese (sharp if possible)
Sharp cheddar gives you a stronger flavor so the quiche doesn’t taste flat.
Dijon mustard (optional)
This doesn’t make the quiche taste like mustard. It just sharpens the flavor and balances the richness.
Seasonings
Salt, black pepper, and a tiny pinch of smoked paprika (optional) work beautifully with turkey sausage and cheddar.
A tiny pinch of nutmeg is also classic in egg custards, but use a very light hand if you do.
Instructions
For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Heat the oven and prep the dish
Preheat your oven to 425°F.
Lightly grease a 9-inch deep-dish pie plate (or a similar quiche dish). Set it on a baking sheet. The baking sheet keeps things steady and catches any drips.
Step 2: Thaw and squeeze the hash browns dry
Thaw the hash browns completely.
Now squeeze. And keep squeezing.
Use a clean kitchen towel (best) or a thick stack of paper towels. Wring the potatoes until they feel dry and don’t drip. If your hash browns still feel damp, do it again. This step is what gives you a crisp crust instead of a soft layer.
Step 3: Mix and press the crust
In a bowl, combine:
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thawed, squeezed hash browns
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melted butter
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salt + pepper
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garlic powder and parmesan (if using)
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egg white (if using)
Mix until the potatoes look evenly coated.
Press the mixture firmly into the pie plate, across the bottom and up the sides. Use your fingers, then press again with the bottom of a measuring cup to compact it. The tighter it’s packed, the better it holds together later.
Step 4: Par-bake the crust
Bake the crust at 425°F for 20–25 minutes, until:
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the edges are golden
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the bottom looks set
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it feels firm when you tap it lightly
If it still looks pale, give it a few more minutes. A pale crust is the one that goes soft once the filling goes in.
Reduce oven temperature to 350°F after the crust is done.
Step 5: Cook the sausage
While the crust bakes, cook the sausage.
Heat a skillet over medium heat. Add the sausage and cook until browned, then transfer to a paper towel-lined plate. You want it cooked through and not greasy.
Let it cool slightly so it doesn’t start cooking the eggs when you assemble.
Step 6: Whisk the egg mixture
In a bowl, whisk together:
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eggs
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half-and-half
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Dijon (if using)
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salt + black pepper
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smoked paprika (optional)
Whisk until smooth and evenly mixed.
Step 7: Assemble the quiche
Sprinkle about half the cheddar into the warm crust.
Add the cooked sausage and green onions, spreading them evenly.
Sprinkle the remaining cheddar over the top.
Pour the egg mixture in slowly. Go steady so you don’t disturb the crust.
Step 8: Bake
Bake at 350°F for 40–50 minutes, until the edges are set and the center has a gentle wobble.
If the top starts browning too fast, lay a loose piece of foil over the top for the last 10–15 minutes. Don’t press it down—just a light shield.
Step 9: Rest, then slice
Let the quiche rest for 10–15 minutes before slicing.
This is where it becomes clean and sliceable. Cut too early and it can look soft in the middle, even if it’s cooked.
How to get a crisp hashbrown crust
Hashbrown crust quiche is easy, but it’s also honest. If you rush the potato steps, the crust tells on you.
Here’s what keeps it crisp:
Squeeze moisture out like it’s your job
Potatoes love holding water. That water steams in the oven. Steam makes softness. You want dry shreds so the heat can toast them instead.
A towel squeeze is the best method. Paper towels work, but the towel gives you more wringing power.
Pack it firmly
Loose potatoes bake into a loose crust. Pressing firmly makes it cohesive and sliceable. If you want the sides to hold, press them especially well.
Par-bake until golden
The crust needs a head start. You’re creating a toasted potato base before the custard goes in. If you stop early, the filling basically steams the crust.
Keep the filling balanced
A quiche can handle creamy. It can’t handle watery. Cook vegetables first. Drain anything packed in liquid. Pat things dry if needed.
Choosing the best sausage for this quiche
Smoked turkey sausage is a strong choice because it brings depth without needing extra tricks. It tastes savory, it browns well, and it pairs nicely with cheddar.
Chicken sausage works too, especially:
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roasted garlic chicken sausage
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Italian-style chicken sausage
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spicy chicken sausage if you want a little kick
If you’re using a sausage that’s already very flavorful, keep the seasonings in the custard simple. Salt, pepper, maybe a pinch of paprika. Done.
One note that helps: slice or crumble the sausage into bite-size pieces and brown it. Browning brings out flavor and dries the surface slightly, which keeps the filling from getting greasy.
Cheese options that melt beautifully
Cheddar is the main flavor here, but mixing cheeses can make the quiche taste richer.
Good combos:
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Sharp cheddar + mozzarella (great melt, classic flavor)
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Cheddar + Swiss (slightly nutty, very quiche-friendly)
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Cheddar + Gruyère (more “café lunch” energy)
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Cheddar + pepper jack (warm bite, not overly spicy)
If you’re using a salty cheese like feta, reduce added salt in the egg mixture.
Add-in ideas and how to keep them from watering it down
Once you’ve got the base method down, it’s easy to make this quiche match whatever is in your fridge. Just keep the moisture rule in mind.
Mushrooms
Sauté them until the pan is mostly dry and they have browned edges. Raw mushrooms leak water in the oven and soften the crust.
Spinach
Cook it first, then squeeze it dry. Spinach holds a surprising amount of water. If you skip the squeeze, it ends up in your custard.
Bell peppers
Sauté briefly to soften and cook off moisture. They also taste sweeter once cooked.
Tomatoes
Use less than you think, and drain well. Halved cherry tomatoes work better than juicy sliced tomatoes. Pat dry if needed.
Broccoli
Roast or steam lightly first, then chop. Raw broccoli can stay too firm inside a quiche.
More protein
Add cooked diced chicken, leftover turkey, or extra sausage. Keep pieces small so slices stay neat.
Recipe tips
Use a deep-dish pie plate if possible.
A deeper dish gives you thicker slices and keeps the filling from creeping over the edge.
Shred your own cheese if you can.
Pre-shredded cheese works, but freshly shredded melts smoother and tastes cleaner.
Season in layers.
A seasoned crust plus a seasoned egg mixture tastes better than trying to fix it at the end.
Don’t overbake.
Quiche keeps cooking as it rests. If the center is totally firm while it’s still in the oven, it can finish a bit dry.
Rest before slicing.
That 10–15 minutes makes the difference between “soft scoop” and clean wedges.
Want a thicker potato edge?
Press more crust up the sides. Bake a few extra minutes until the edges are properly golden.
Variations
Mushroom cheddar version
Add 1 ½ cups sautéed mushrooms and swap half the cheddar for Swiss or Gruyère. Pepper and thyme work nicely here.
Sausage and pepper version
Add sautéed bell peppers and onions. Use a little pepper jack with the cheddar for a bolder bite.
Spinach and cheddar
Stir in cooked, squeezed spinach and add a small pinch of nutmeg to the custard.
Meat-free version
Skip sausage and use browned mushrooms plus sautéed onions. Add smoked paprika and sharp cheddar so the flavor still feels hearty.
Mini quiches
Press hash brown crust into a muffin tin, par-bake, fill, and bake until set. Great for meal prep and quick breakfasts.
What to serve with it
This quiche can stand alone, but simple sides make it feel like a full spread.
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mixed greens with a tangy vinaigrette
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fruit salad or sliced fruit
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roasted asparagus or green beans
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a simple tomato-cucumber salad
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a warm bowl of soup if you’re serving it for dinner
For brunch, fruit and salad are usually enough. For dinner, roasted vegetables make the plate feel balanced.
Storage and reheating
Refrigerator: Store covered in the fridge for up to 4 days.
Oven reheat (best for crust):
Reheat slices on a baking sheet at 350°F for 10–15 minutes. Leave them uncovered for a slightly crisper edge.
Microwave reheat (fast):
Microwave slices in 30-second bursts until hot. The crust softens more than the oven method, but it still tastes great.
Freezing and make-ahead
Make-ahead:
Par-bake the hashbrown crust, cool it, cover, and refrigerate up to 24 hours. Cook the sausage ahead too. When you’re ready, whisk eggs, assemble, and bake.
Freezing:
Freeze baked, cooled quiche (whole or sliced) for up to 2 months. Thaw overnight in the fridge, then reheat in the oven for the best texture.
The crust won’t be quite as crisp as fresh-baked after freezing, but it still holds together well and tastes comforting.
Best Ever Hashbrown Crust Quiche
Ingredients
HASHBROWN CRUST
- 20 ounces frozen shredded hash browns thawed and squeezed very dry
- 4 tablespoons unsalted butter melted
- 1 large egg white lightly beaten (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- ¼ cup grated parmesan optional
FILLING
- 6 large eggs
- 1 cup half-and-half
- 1 teaspoon Dijon mustard optional
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- 1 ½ cups shredded sharp cheddar cheese divided
- 1 cup cooked smoked turkey sausage crumbled or diced (about 8–10 ounces before cooking)
- ⅓ cup sliced green onions
Instructions
- Preheat oven to 425°F. Grease a 9-inch deep-dish pie plate and place it on a baking sheet.
- Squeeze thawed hash browns until very dry. Mix with butter, seasonings, parmesan (optional), and egg white (optional).
- Press potatoes firmly into the pie plate, across the bottom and up the sides.
- Bake crust 20–25 minutes until golden at the edges and set on the bottom. Reduce oven to 350°F.
- Cook turkey sausage in a skillet until browned; drain on paper towels.
- Whisk eggs, half-and-half, Dijon (optional), salt, pepper, and paprika (optional).
- Sprinkle half the cheddar in the crust. Add sausage and green onions. Top with remaining cheddar.
- Pour egg mixture into the crust.
- Bake 40–50 minutes until edges are set and the center gently wobbles.
- Rest 10–15 minutes before slicing.
Notes
