This bacon leek 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.
Bacon Leek Quiche Recipe
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.
And in this version, the 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.
Here are a couple of our other favorite egg recipes:
Caramelized Onion & Cheddar Quiche
Mediterranean Breakfast Panzanella
Tips 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.
Steps for making this quiche
Below are a bit of the steps, along with process photos for a guide to making this bacon and leek quiche recipe. I have full details below with a printable recipe card.
After the hash browns have defrosted and the excess water 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.
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.
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Hash Brown Crust Quiche
Ingredients
Hash brown crust
- 5 cups frozen hash browns thawed and excess water squeezed out
- 1 cup shredded cheddar cheese
- 1/2 cup chopped crispy bacon
- 1/4 cup chopped scallion greens
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 2 tablespoons butter melted
Quiche filling
- 2 tablespoons butter
- 1 medium leek sliced thinly (about 1 1/2 cups)
- 6 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
- 1/4 cup chopped white end of scallion
- 1 cup shredded cheddar cheese
- 4 slices of crispy bacon chopped
Instructions
- 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.
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