Quiche with a Hash Brown Crust


Sometimes an idea hits you and you think “I am a genius!” Then you google it and discover a lot of people have done it before. So maybe I’m not a genius, but it doesn’t matter! This simple Quiché with a crispy hash brown crust is delicious. It looks stunning, is super versatile and my family thinks I’m a genius for making it! So really, that’s all that matters, right? ;-)


The only drawback to this Quiche recipe is the length of time it takes to prepare. You don’t want to do this for a quick weekday dinner (like I did! We ended up eating very late!) but it’s perfect for a weekend brunch with your favorite people.


I love dishes that are flexible and this one has endless possibilities. Anything you put into an omelette, can be used in this Quiche. Next time, I want to try crumbled italian sausage, sautéed bell peppers with onions and sharp cheddar. You could use Spinach and Gruyère! Get creative! Fill it with your favorite vegetables for a meatless version. I think asparagus and leeks would be fabulous. Use different cheeses. Add your favorite spices to the crust. Whatever you’d like!

Quiche Hash Brown Cust

Quiche with Hashbrown Crust

  • 4 tablespoons butter, melted, divided in half
  • 1 package (1 pound) frozen shredded hash brown potatoes, thawed
  • 8 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced red onion
  • 4 oz diced Pancetta
  • 1 clove garlic, minced
  • 1 TBLS minced, fresh oregano
  • 1 tsp red pepper flakes
  • 1 tsp Salt
  • 1/2 tsp coarse ground Pepper

Preheat oven to 400 degrees. Brush a 9-by-2 1/2-inch springform pan with 2 TBLS melted butter. Line the sides of the pan with strips of parchment paper, brush paper with butter. (Be generous on the bottom of the pan so the potatoes don’t stick) If you don’t have a springform pan, don’t worry, it works just as well in a 9″ pie pan and then you don’t need the parchment.

Squeeze excess moisture from hash browns. In a large bowl, mix thawed, drained hash browns with remaining butter, 1 egg, salt and pepper. Press hash brown mixture onto bottom and up the sides of your prepared pan. Press firmly to mold the potatoes against the edges. Place on a rimmed baking sheet; bake until set and the edges of the hash browns are lightly browned, about 20 to 25 minutes.

While the crust is baking, in a small skillet, sauté the pancetta until it’s crispy. Remove from skillet and drain on paper towels. Do not discard the bacon fat! Put red onions and garlic in the same skillet and sauté in the bacon fat until the onion is soft and the garlic is fragrant, about 3 minutes.

In a large bowl, whisk the remaining eggs and milk, then add the rest of the ingredients. Pour into prepared crust. Bake until set, 45 to 50 minutes. Let sit for 5-10 minutes to set completely. Carefully unmold Quiché,

Peel off waxed paper before serving.

Serve warm, at room temperature or cold.

I’d love to see what you come up with, so when you make it, please share! I’m looking forward to reading all about it!

Enjoy Foodie Friends! XOXO


This Post Has 57 Comments
  1. Sorry I’m so late to the party but had to finally write & tell you how wonderful this quiche is. Your recipe is so versatile. I’ve made it countless times including Mexican-flavored adding taco seasoning to the hash browns, roasted peppers, green chilies & Mexican Blend cheese. Served with sour cream & slices of avocado. I’ve also made a ham & asparagus quiche with Gruyere cheese. Served with hollandaise (everything is better with hollandaise, don’t you think?). YUMMY!! Thank you Sara.


  3. I think you made a typo . Marcie from Greece asked if if grated was the same thing as hash browned for your Great recipe!
    Hash cut is shredded not grated.But you know what?Now that I think about it kinda sounds like a good twist to your recipe.
    Like a type of potato pancake quiche.what do you think of that idea?!?!Do you think it could be modified to try,I am not too swell at cooking so maybe in the future make it for us so we can try it with your expertise.Thanks for all your great past goodies looking forward to more.I like it especially cause you really make everything so easy to follow and for myself it is truly much needed..have good day or night, wherever you may be.
    Pat Sulek

    1. Hi Pat! Thank you so much for the comment. You are correct, grated and shredded are different, with grated being almost powdered and not the long lovely strands of potato pieces you would want with this recipe. I like the idea of a potato pancake quiche. Now I will have to put on my thinking cap and see what I can come up with! :-)

  4. That looks sooo fabulous! I really would love to try this, the only problem is its just hubby and I… we cant eat that much lol Is there any way this can be sized down for 2? How long the baking time might be? Thank you for sharing this lovely recipe :D

    1. Hi Leslie! I’ve never made it the night before, so I’m going to suggest 350 degrees for at least 30 minutes to heat it all the way through. I’d start checking at 20 minutes though, just to be safe. Happy Christmas!

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