Let me set the scene for you: It’s a lazy Sunday morning. The windows are cracked open just enough to let in the scent of fresh-cut grass and distant bacon. I’ve got music playing low—something twangy and nostalgic—and the coffee is rich and strong enough to stand up in a mug.
This quiche? She’s the star of the morning. And not in a fussy, high-maintenance way either. She’s dependable. A little crispy around the edges (just like me before my second cup of coffee), warm in the middle, and packed with the kind of goodness that brings folks to the table without needing to call them twice.
I started making this version when I ran out of pie crust one morning and stared down a bag of frozen hashbrowns like it owed me rent. What came out of the oven that day was nothing short of legendary, and now this version has earned its permanent spot in the breakfast hall of fame.
What Makes This Quiche So Darn Special?
A crust you’ll crave: Made from golden hashbrowns, it’s like your favorite diner hash meets Sunday brunch in one glorious bite.
Velvety-smooth filling: The eggs bake up light and creamy, not rubbery. Promise.
Flavor that sings: Smoky bacon, sharp cheddar, and just enough onion and spinach to balance it all out.
Endlessly adaptable: Got mushrooms? Throw ’em in. Want to make it vegetarian? Skip the bacon and add sun-dried tomatoes.
It slices like a dream: No crumbly mess—just clean, satisfying wedges of goodness.
Can I make this ahead of time?
Yes! Bake it the day before, cool it, and reheat it gently in the oven the next morning. It’s even better after a night in the fridge.
Can I use fresh potatoes instead of frozen hashbrowns?
Sure can. Just grate them, soak them in cold water to release some starch, then dry them thoroughly. Same steps apply from there.
Is there a dairy-free version?
You can use almond or oat milk and swap the cheese for a dairy-free variety, though the texture may be a touch less rich. It’ll still be delicious.
Ingredients You’ll Need:
For the Hashbrown Crust:
- 3 cups frozen shredded hashbrowns, thawed and squeezed bone-dry
- 2 tablespoons melted salted butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Generous pinch of kosher salt and cracked black pepper
For the Filling:
- 6 large eggs, room temp
- ¾ cup whole milk or half-and-half (for that dreamy custard texture)
- 1 cup sharp cheddar, shredded (go bold or go home)
- ½ cup cooked and crumbled bacon (about 4–5 thick-cut slices)
- ½ cup caramelized onions (yes, the slow-cooked kind—it’s worth it!)
- ½ cup chopped fresh spinach (or more if you’re feeling virtuous)
- ¼ teaspoon dry mustard powder (it adds that whisper of zing)
- Salt and pepper, to taste
✨ Optional add-ins: roasted red peppers, sautéed mushrooms, crumbled goat cheese, or even leftover roasted veggies from last night’s dinner.
Instructions:
- Make the Magic Crust
Preheat your oven to 425°F.
In a medium bowl, toss the hashbrowns with melted butter, garlic powder, onion powder, and a hefty pinch of salt and pepper. Press this mix into a greased 9-inch pie dish, pressing it up the sides like you’re tucking it in for a nap. Use a flat-bottomed glass or measuring cup to really pack it down.
Pop it in the oven for 20–25 minutes, or until it starts to turn a rich, golden brown. If the edges brown too fast, lay a little foil around the rim like a pie crust protector. Let it cool slightly before filling.
- Mix Up the Filling
Whisk together the eggs, milk (or cream), dry mustard, salt, and pepper in a large bowl. Stir in the cheese, bacon, onions, and spinach until it’s all cozy and well combined. - Fill ’Er Up
Reduce the oven temp to 350°F.
Pour the egg mixture right into that crispy hashbrown shell. Use a spoon to spread everything out evenly and smooth the top a bit. - Bake Until Just-Set
Bake for 35–40 minutes, or until the center doesn’t wiggle like jelly. The top should have a soft golden sheen, and the edges might puff just slightly. Let it rest for 10–15 minutes before slicing—this is key to getting those perfect pie-like wedges.
Tried-and-True Tips:
Squeeze those hashbrowns dry. Use a clean kitchen towel and really twist—this step makes all the difference between soggy and sublime.
Use a glass pie plate. It helps you monitor crust doneness without having to guess.
Want extra crispy edges? Brush a little butter over the crust after par-baking. It crisps right up like a dream.
Don’t skip the rest period. Quiche needs time to collect itself before slicing—just like the rest of us in the morning.
🥶 Storage & Serving Suggestions:
- Fridge: Store leftovers covered in the fridge for up to 4 days. It reheats like a champ.
- Reheat: Warm slices in a 350°F oven for 10 minutes or give them a quick spin in the microwave. (The oven gets that crust back to golden glory.)
- Freeze: Bake it, cool it, then wrap it tight and freeze for up to 2 months. Thaw overnight in the fridge and reheat when ready.
- Serve With: A simple arugula salad with lemon vinaigrette
- Fresh berries or melon on the side
- A mimosa or mug of French press coffee for full brunch effect
🧡 Let’s Keep This Delicious Conversation Going!
This quiche has become a little legend in our house—part comfort food, part crowd-pleaser, and always the first dish to disappear at brunch. I hope it makes its way into your rotation too.
If you try it, drop a note in the comments or tag me in your kitchen creations—I’d love to see how yours turns out! Whether you stick with the classic or throw in your own flair, there’s no wrong way to quiche.
