Hash Brown Quiche Recipe

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I can’t tell you how many mornings this Hash Brown Quiche has brightened up my kitchen. The aroma of crispy hash browns baking into a golden crust while the creamy, cheesy filling sets just right always puts a smile on my face. It’s one of those recipes I find myself coming back to, not just because it’s easy, but because it’s unforgettable.

When I first whipped up this quiche, it was for a brunch with friends. Watching everyone dig in and then go back for seconds convinced me it was something special. The combination of textures – crunchy on the outside and velvety inside – is pure comfort in every bite. I love how it feels fancy enough for guests but approachable enough for a quiet Sunday morning.

It’s become a staple not just for breakfast but for lunch or even a light dinner with a crisp salad on the side. The best part? You can customize it endlessly to suit your cravings or what’s already in your fridge. I can’t wait for you to experience how satisfying and versatile this dish is.

Why You’ll Love This Hash Brown Quiche

This Hash Brown Quiche recipe is perfect for anyone who loves a hearty, comforting meal without too much fuss. The crispy potato crust is a game-changer, making it naturally gluten-free and adding incredible texture. It’s also easy to prep ahead, making your mornings smoother and stress-free. Whether you’re hosting a brunch, meal-prepping for the week, or just treating yourself to a cozy breakfast, this quiche is bound to become one of your favorites.

Ingredients

Hash browns: These form the crisp, golden crust that sets this quiche apart from the usual pastry versions. They add heartiness and a rustic charm.

Eggs: The star of the filling, eggs bring structure and richness to the quiche, holding everything together beautifully.

Milk: Helps create a silky, creamy texture in the filling that contrasts so nicely with the crunchy crust.

Cheese: I love using sharp cheddar for its tang and meltability, but you can easily swap it for your favorite cheese.

Vegetables: Bell peppers, onions, or spinach lend color and a fresh flavor to balance the richness.

Salt and pepper: Essential for seasoning, making sure each bite is flavorful and perfectly balanced.

How to Make Hash Brown Quiche

Step 1: Prepare the Crust

Press thawed hash browns into a greased pie dish, working them up the sides to form a crust. Bake at 400°F until golden and crisp.

Step 2: Sauté the Vegetables

While the crust is baking, sauté your chosen vegetables in a bit of butter or olive oil until tender and fragrant. Set aside to cool slightly.

Step 3: Whisk the Filling

In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese and the cooled sautéed vegetables.

Step 4: Assemble

Pour the filling mixture into the hot hash brown crust, spreading evenly.

Step 5: Bake

Reduce oven temperature to 350°F and bake the quiche for about 30–35 minutes, or until the center is set and slightly golden on top.

Step 6: Cool and Serve

Let the quiche rest for a few minutes before slicing. This helps it hold together and makes it easier to serve.

Recipe Variations and Possible Substitutions

One of my favorite things about this Hash Brown Quiche is how adaptable it is. If you want to make it meatier, try adding cooked bacon, ham, or crumbled sausage to the filling. For a vegetarian twist, you can load it up with mushrooms, zucchini, or even roasted tomatoes. Don’t have cheddar on hand? Swap it for gruyère, Swiss, or pepper jack for a little kick. Even the milk can be substituted with half-and-half for a richer result or a plant-based milk for a lighter version.

Serving and Pairing Suggestions

This quiche is perfectly satisfying on its own but truly shines with a fresh green salad dressed lightly in vinaigrette. A bowl of fresh fruit or a side of roasted asparagus makes it feel like a complete brunch spread. If you’re serving it for dinner, I like to pair it with a crisp white wine or sparkling water with lemon.

Storage and Reheating Tips

Leftover Hash Brown Quiche keeps beautifully in the refrigerator for up to 4 days. Just wrap it tightly or store in an airtight container. To reheat, warm individual slices in the oven at 350°F for about 10 minutes, or microwave for a quick fix. You can also freeze it, tightly wrapped, for up to a month; just thaw overnight in the fridge before reheating.

FAQs

Can I make the Hash Brown Quiche ahead of time?

Absolutely! You can bake it the day before, refrigerate, and reheat in the oven just before serving.

Can I use frozen vegetables in the Hash Brown Quiche?

Yes, just make sure to thaw and drain them well to avoid excess moisture.

How do I keep the hash brown crust from getting soggy in the Hash Brown Quiche?

Blind baking the crust before adding the filling is key. Make sure it’s golden and crisp before pouring in the egg mixture.

Can I make the Hash Brown Quiche dairy-free?

Definitely. Use a plant-based milk and dairy-free cheese, and it will still be delicious.

What’s the best way to reheat the Hash Brown Quiche?

The oven is best for keeping the crust crisp. About 10–15 minutes at 350°F should do the trick.

Related Recipes You’ll Like

If you love this Hash Brown Quiche, you’ll definitely want to check out my Roasted Zucchini and Squash for another easy, vegetable-packed side that pairs beautifully. You might also enjoy the Cheesy Ranch Potatoes if you’re a potato lover like me, or even the Cottage Cheese Egg Bites for another creative breakfast idea.

Save and Share This Recipe for Later

Don’t forget to pin this Hash Brown Quiche recipe to your Pinterest board so you can find it easily when you need an impressive breakfast or brunch dish. Feel free to share the recipe on Facebook, Instagram, or even by email with your friends and family. I’d love to see how you make it your own, so be sure to tag me when you post your creations online!

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