This hearty quiche is a perfect brunch or breakfast option. The crispy hashbrown crust adds a delightful texture, while the creamy egg filling and savory bacon and cheese combination make it a satisfying meal.
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QUICHE
cheese
Spring Onions
Pie
CHEESE
Milk
veggies
Scallion
bacon
Vegetable
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Ingredients:
Ingredient Quantity
Frozen shredded hashbrowns (thawed) 3 cups
Unsalted butter (melted) 1/4 cup
Shredded cheddar cheese 1 cup
Bacon (cooked and crumbled) 6 slices
Large eggs 4
Half-and-half 1 cup
Salt 1/4 teaspoon
Black pepper 1/4 teaspoon
Garlic powder 1/4 teaspoon
Onion powder 1/4 teaspoon
Instructions:
Preheat oven: Set your oven to 400°F (200°C).
Prepare crust: Combine thawed hashbrowns with melted butter in a bowl. Press the mixture into a 9-inch pie plate, forming a crust.
Bake crust: Place the pie plate in the preheated oven and bake for 20 minutes, or until golden brown and crispy.
Prepare filling: In a separate bowl, whisk together eggs, half-and-half, salt, pepper, garlic powder, and onion powder.
Assemble quiche: Once the crust is baked, sprinkle cheddar cheese and crumbled bacon over it. Pour the egg mixture over the cheese and bacon.
Bake quiche: Reduce oven temperature to 350°F (175°C) and bake for 30-35 minutes, or until the center is set and the top is golden brown.
Serve: Let the quiche cool slightly before slicing and serving.
