This hash brown crust quiche is incredibly flavorful and ultra satisfying for a delicious family meal. Made with a crispy bacon and cheddar hash brown crust, this quiche has all of the essential breakfast foods!
I mean… bacon, cheddar, eggs, and potatoes…need I say more? It really is so good!
Make it for a Sunday brunch, breakfast for dinner, or anytime you’re craving a savory breakfast dish.
This post has been updated from its original publish date of November 30, 2020. It has been updated to provide better photos, additional helpful information and step by step instructions.
What you’ll love about this recipe:
- KID FRIENDLY – We love this quiche recipe for a family brunch on Sundays or for holidays. It’s not too complicated to put together and fancy enough for a special celebration. The kids love the bacon and potato combination!
- VERSATILE – Quiche may be one of the most versatile breakfast dishes. And it is one of our favorite uses for our farm fresh eggs. Rich with an eggy custard, it can be made with an endless variety of veggies, meats, and cheeses.
- COMFORTING – And in this version, the traditional quiche is elevated a bit with a fun & flavorful hash brown crust. It works for a delicious comforting meal that the whole family is sure to love.
Our version of a classic quiche adds a new spin with a hash brown crust for a perfect brunch. Pro tip: start cooking early to give the crust time to bake.
A leek-and-bacon quiche with a hash brown crust is a tasty brunch delight. It’s easy to get the ingredients for this recipe, too.
Here’s what you’ll need…
Hash brown crust:
- frozen hash browns
- shredded cheddar cheese – use block cheese and shred it yourself. Pre-shredded cheese uses starches and preservatives.
- bacon, cooked to crispy and chopped.
- scallion greens
- garlic powder
- large eggs
- heavy cream
- scallion whites
- cheddar cheese
- crispy cooked bacon
some tips for preparing for making this recipe
- When planning out this recipe, allow time to thaw the frozen hash browns. Squeeze out the excess water with a clean tea towel before making the crust.
- Also, to save a little more time, cook the bacon ahead of time to help make meal prep a little easier in this recipe.
Below are a bit of the steps, along with process photos for a guide to making this bacon and leek quiche recipe. Be sure to check out the full recipe and ingredient list in a printable recipe card below.
After the hash browns have defrosted and the excess moisture has been removed, place in a large bowl.
Combine the hash browns, cheddar, bacon, butter, scallions, salt, garlic.
Press onto the bottom and up the sides of a greased 9-inch spring form pan, and place into the freezer for 1 hour.
Preheat oven to 425°F. Place frozen crust in the oven and bake 20 minutes. Remove from oven and cool.
Meanwhile, cook the leeks in a skillet until soft.
In a large mixing bowl, use a whisk to combine together the eggs, heavy cream, salt, scallion whites, cheddar cheese, and the 4 slices of chopped bacon. Add the cooked leeks in with the remaining ingredients.
Add the combined egg and leek mixture to the top of the hash brown crust.
Bake for 30 minutes. Loosen edges of spring form pan and bake for an additional 10 minutes to help crisp the edges.
How to store leftovers
If you have leftover quiche, store in an airtight container in the refrigerator for up to 3 days. Heat up in a pre-heated 350 degrees f oven until warmed through.
I don’t recommend reheating in a microwave as it doesn’t leave for a great texture.
FAQ (frequently asked questions)
Yes, I think this is a necessary step depending on the recipe. It helps to prevent a soggy crust. And in this recipe, pre- baking the crust helps to crisp up the hash browns.
There are many options like a sweet potato crust or going crust-less. This recipe uses a hash brown crust with cheddar, scallions, and bacon. It’s so tasty!
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Hash Brown Crust Quiche with Bacon & Leeks
Hash brown crust
- Thaw the hash browns and squeeze out the excess water. Cook the bacon, set aside.
- Combine the hash browns, 1 cup of cheddar cheese, 1/2 cup chopped crispy bacon, 2 tablespoons of melted butter, 1/4 cup green scallions, 1/4 teasoon of salt, 1/2 teaspoon of garlic.
- Press onto the bottom and up the sides of a greased 9-inch spring form pan, and place into freezer for 1 hour.
- Preheat oven to 425° F. Place frozen crust in oven and bake 20 minutes. Remove from oven and cool. Change the oven setting to 375° F.
- Meanwhile, heat up 2 tablespoons of butter in a large skillet over medium heat. Add the leeks and cook until soft, about 8-10 minutes and set aside.
- In a large bowl, mix together the 6 eggs, 1/2 cup of heavy cream, 1/4 teaspoon of salt, 1/4 cup of scallion whites, 1 cup cheddar cheese, and the 4 slices of chopped bacon. Stir in the cooked leeks.
- Pour the egg mixture over the partially cooked hash brown crust.
- Bake in the preheated 375° F oven for 30 minutes. Loosen edges of spring form pan and bake for an additional 10 minutes to help crisp the edges.