Cheesy Hash Brown Crust Quiche — This EASY quiche uses crispy hash browns as the crust and is topped with cheesy eggs!! The ultimate comfort food brunch or breakfast-for-dinner recipe that everyone LOVES!!
Easy Quiche with Hash Brown Crust
This hash brown quiche is a perfect easy breakfast or (holiday) brunch recipe. Or, make it as a meatless breakfast-for-dinner meal as a way to change up your usual dinner rotation.
It’s not your traditional quiche with eggs baked inside a typical pastry crust in a tart shell.
Rather than going the traditional route for the crust, instead I used a 16-ounce bag of frozen hash browns that I thawed before baking them in my 9-inch cast iron skillet to allow them to crisp up.
Then just whisk together eggs, cheese, half-and-half, green onions for flavor, add bake until the eggs are set and the cheese is as golden browned as desired.
Pure comfort food that my family devoured and ridiculously easy! Naturally gluten-free and vegetarian too.
Ingredients for a Hash Brown Crust Quiche
To make this simple hash brown quiche recipe, you’ll need:
- Hash browns
- Olive oil
- Eggs
- Shredded mozzarella
- Half and half
- Green onions
- Salt and pepper
How to Make Hash Brown Crust Quiche
Making a quiche with a hash brown crust is very easy! Here are the basic steps:
- Add 1 tablespoon olive oil to a 9-inch cast iron skillet.
- Add the hash browns and pat them in place.
- Evenly drizzle the hash browns with about 3 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes or until lightly golden browned.
- While the hash browns are baking, to a large bowl add the eggs and whisk to break them up.
- Add 1 1/2 cups cheese, half-and-half, green onions, salt, pepper, and whisk to combine.
- Pour the egg mixture over the hash browns, and evenly sprinkle the remaining 1/2 cup cheese over top.
- Return the skillet to the oven and bake until the eggs are set and the cheese is as golden browned as desired.
Frequently Asked Questions
Use the frozen shredded potato hash browns, not the type that features big chunks of potatoes. Thaw the hash browns and drain any excess moisture before using.
If you want to up the veggie quotient in this recipe, to the egg mixture you can add bell peppers, asparagus, mushrooms, onions, or whatever you have on hand that sounds good.
You’d likely be fine to swap the shredded hash browns with thawed tater tots, provided you press them firmly to create the crust.
Tips for the Best Hash Brown Quiche
I used shredded mozzarella, but any shredded cheese will work.
When patting down the hash brown crust, make sure to take it up the sides of the pan. Don’t just pack it into the very bottom of the skillet.
If your skillet is very full like mine was, place a baking sheet underneath the skillet just in case of a slight bubble-over so it’s contained on the baking sheet and not on the bottom of your oven; the quiche rises slightly during baking.
What to Serve with a Hash Brown Quiche
This savory hash brown crust quiche would pair nicely with a number of sweet breakfast dishes. Try one or more of the following:
- Vanilla Pudding Fruit Salad
- Tropical Fruit Salad
- Mini Buttermilk Pancakes
- French Toast Sticks
- Healthy Blueberry Muffins
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Cheesy Hash Brown Crust Quiche
Ingredients
- about 4 tablespoons olive oil, divided
- 16- ounces hash browns, thawed and seasoned with salt and pepper
- 10 large eggs
- 2 cups shredded mozzarella cheese, divided
- ½ cup half-and-half, whole milk or heavy cream may be substituted
- 2 or 3 green onions, sliced into thin rounds
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat oven to 375F and add 1 tablespoon olive oil to a 9-inch cast iron or oven-safe skillet and swirl around to coat evenly.
- Add the hash browns and make sure to pat them in place around the sides of the pan and not just on the bottom.
- Evenly drizzle the hashbrowns with about 3 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes or until lightly golden browned.
- While the hash browns are baking, to a large bowl add the eggs and whisk to break them up.
- Add 1 1/2 cups cheese, half-and-half, green onions, salt, pepper, and whisk to combine.
- Pour the egg mixture over the hash browns, evenly sprinkle the remaining 1/2 cup cheese, return the skillet to the oven, and bake for about 30 to 35 minutes, or until eggs are set and cheese is as golden browned as desired. Baking time will vary based on type of pan used, oven variance, etc.
- Allow quiche to cool for about 5 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
Could thawed tater tots be substituted?
Probably but I haven’t tried so I cannot say for sure.
This looks SO good! Question: do you use the chunky hash browns or shredded? Forgive me if you already mentioned it, I need another cup of coffee this morning.
I use shredded hash browns in a bag – either fresh/refrigerated-style or frozen that have been thawed.
Ooh, you have given me another brinner option! Yum-alicious!
Excellent :)
I just realized the other day I have an extra bag of hashbrowns currently in my freezer…this recipe looks like the perfect way to use them up!! :) super excited to not make a crust too haha
Perfect! Love being able to use up food that’s on hand!
Comfort food indeed and perfect for any meal! This would be a big hit with Jon (and I would love it too)!
It’s perfect comfort food indeed! When the weather cools off, I think things like this go over especially well :)