Crowd Pleasing Hashbrown Quiche
Whether for breakfast, brunch, lunch or dinner, this hashbrown quiche is sure to please the family. Easy to customize and naturally gluten-free.
While I personally love a good quiche, I know that my boys do not appreciate it the same way.
And, they claim to want something more ‘manly’ at times.
So, we’ve decided to try our hand at making a dish that is a little different while remaining tasty and hearty.
Crowd-Pleasing Hashbrown Quiche is our finished product and can be customized for personal taste.
This dish is great for ANY meal of the day and can be found at our dinner table. It would also make for a nice dish for brunch during the holiday season.
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Pulling Together Crowd Pleasing Hashbrown Quiche
The big difference between this and a traditional quiche is the use of hashbrowns to make the crust.
We always have a stock of dried potato shreds (sold as dehydrated hash browns at most stores.)
Soaking them in hot water for 15 minutes is all you need to get them ready for cooking.
If you don’t have the dehydrated ones, just use freshly shredded potatoes or the frozen hash browns.
As I have 4 hungry boys to feed, this is made in a 12 inch cast iron skillet. I cut the finished product into 8 slices.
My eldest son was especially hungry and ate 2 slices, leaving one for a nice, warm lunch option the next day.
If you do not have this large of an oven-safe skillet, then you can use a deep-dish pie plate.
Or, split everything between 2 smaller pie plates.
Crowd Pleasing Hashbrown Quiche
Easy to prepare quiche using a hashbrown crust. Perfect for any meal with a change of side dishes.
Ingredients
- 3 cups dehydrated potato shreds ( or same amount of frozen hashbrowns)
- 3 cups boiling water (if reconstituting dried potatoes)
- 3 Tbsp butter
- 1/4 tsp. pepper (split in half)
- 1/4 tsp. Himalayan Pink Salt (split in half)
- 1/2 onion, diced
- 1/2 green pepper, diced
- 10 eggs
- 2 cups shredded cheese (sharp cheddar or Swiss are best)
- 1/3 cup milk
- 4 slices of bacon, crumbled / diced
Instructions
- Reconstitute the dehydrated potatoes by pouring the boiling water over them in a large bowl and top with a plate or other suitable cover. Let sit for 15 minutes to absorb water.
- In a little bit of oil, saute the onions and peppers in the cast iron skillet. Once done to taste (translucent OR carmelized), remove and place into a mixing bowl.
- Melt the butter, add 1/8 tsp. each of pepper and salt. Pour over hashbrowns, stir well, and then press into the cast iron skillet so they come up the sides. Bake at 350 degrees for 12 to 14 minutes.
- In mixing bowl with the cooked onions and peppers, add the eggs and milk beating well to get a rich yellow color. Add cheese and stir until mixed.
- Pour the egg mixture over the baked hashbrown crust. Sprinkle the bacon on top. Put into the oven (350 degrees) for 25 to 30 minutes (until a knife comes out clean.)
- Resist the urge to eat right away and let it sit for 10 minutes before slicing.
Notes
If you have meat lovers in the house, you can add more bacon IN the main part of the quiche OR sausage that has been cooked and blotted to remove excess grease. Alternatively, you can leave the bacon off to keep it meat free.
I served tomatoes on the side, but the addition of sun dried tomatoes to this would make it really pop.
Have you served up quiche to your family?
How often do you have ‘breakfast’ dishes at dinnertime?
More Breakfast Food Ideas to Try
Broccoli, Potato and Sausage Breakfast Casserole
Gluten-Free Quiche: Spam and Cheese
This sounds delicious, I have wanted to do something with hash browns. I can’t wait to try this. Thanks for sharing.
This hashbrown quiche looks delicious! I was definitely in search of a new breakfast recipe!