Breakfast/ Popular

Hash Brown Breakfast Quiche

Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!

Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!

I’m pretty excited about this recipe. I’ve always loved a good spinach quiche but just never got around to actually trying my hand at making one. So today we’re doing an early morning spin on the traditional quiche with a hash brown breakfast quiche. Because everyone loves hash browns!

This delicious breakfast quiche is made with a shredded hash browns crust instead of a traditional pie crust. It’s like a bigger, quiche version of hash brown egg nests! You can even prep it the day before because not everyone likes mucking about the kitchen for an hour in the morning. So this is good for a make-ahead breakfast for those busy or lazy mornings.

Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!

For more breakfast ideas try out this easy hamburger quiche or a cheesy sausage hash brown breakfast casserole (great for Thanksgiving and Christmas mornings). Or if you like making your breakfast with a muffin pan, try some healthy egg white muffin breakfast cups or these on-the-go breakfast muffins. In the meantime, let’s make a breakfast quiche!

How To Make Hash Brown Breakfast Quiche (1 Min Video)

What You Need For Hash Brown Breakfast Quiche

Ingredients to make hash brown breakfast quiche in prep bowls.

HASH BROWN BREAKFAST QUICHE RECIPE TIPS

Grease the pan before packing it tightly with the hash brown mixture. You’ll want the hash brown shreds to resemble a pie crust, so pack it on the bottom and the sides with your fingers. I also used the back of a spoon and pressed along the edges to lift the sides up a little more.

It’s okay to be messy. The important thing is to make sure the bottom of the pan is completely covered. Then we blind bake the crust which is pretty much just baking the crust without the filling. We do this so the crust isn’t soggy and stays firm once it’s baked with the filling and custard.

Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!
Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!

While that’s baking, we start sauteing the zucchini and mushrooms. Don’t worry if the mushrooms look super bulky, they will shrink once cooked down. When that’s done, drain off any excess liquid since you’ll want the veggies nice and dry so they don’t dilute the custard. 

Zucchini has a ton of water content so they are a huge culprit in retaining moisture. Sauteing them should take care of it a little, but you can always squeeze any excess moisture out with a mesh strainer. After it’s all said and done, you should end up with about two cups worth of cooked-down veggies for the filling.

Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!

Once the hash brown crust is done blind baking, spread a layer of cheddar cheese on it. Then we top it with the cooked veggies and some bacon bits.

Finish with another layer of cheese for a rich and cheesy quiche. I used 1 1/2 cups of cheese in this recipe and divided it in half. You can opt for 2 cups of cheese instead for a richer quiche, or skip the cheesy top layer for a lighter, healthier version.

Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!

Then we make the custard by combining the eggs and milk with salt and pepper to taste. Whisk, whisk, whisk until it’s frothy! A good rule of thumb for a nice quiche is to have a ratio of two eggs to one cup of milk. Pour the custard over the fillings and you’re ready to bake the final time!

Baking will take some time to allow the custard to set. You’ll know it’s done when a butter knife inserted in the center of the quiche comes out clean. Let it cool down a little before slicing and serving since it’ll need some time to set.

Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!

The good news is this breakfast quiche is really versatile. You change your fillings with whatever you have in the fridge. Some ideas are fresh bell peppers, leeks, or spinach. Just make sure the fillings don’t have a ton of moisture content and come up to about two cups worth of filling so there’s room for the custard.

And that’s it. Happy brunching and let me know what fillings you ended up using in the comments below.

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Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!

Hash Brown Breakfast Quiche


  • Author: The Cooking Jar
  • Total Time: 1 hour 20 mins
  • Yield: 8

Description

Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!


Ingredients

Units Scale
  • 15 oz. frozen hash browns, shredded and slightly thawed
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1/2 cup bacon bits
  • 1 zucchini, coarsely shredded
  • 8 oz. baby portobello mushrooms, diced
  • 3 large eggs
  • 1 1/2 cups milk
  • 1 1/2 cups cheddar cheese, divided

Instructions

  1. Mix the hash browns, 1 tablespoon olive oil and salt and pepper to taste in a large mixing bowl.
  2. Grease a 10″ oven-safe skillet or pie dish and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides to form a pie-like crust.
  3. Bake at 425°F or until the edges have browned, about 25 minutes.
  4. Over medium-high heat, saute zucchini and mushrooms in 2 tablespoons of olive oil for about 5 minutes until tender. Drain any excess liquid.
  5. Once the hash brown crust has finished baking, spread half of the cheddar cheese along the bottom of the crust.
  6. Arrange bacon bits, zucchini and mushrooms in the pan and top with remaining cheddar cheese.
  7. Combine eggs, milk and salt and pepper to taste and whisk until frothy.
  8. Pour the egg mixture into the crust.
  9. Bake for 40-50 minutes at 350°F or until a knife inserted in the center comes out clean.
  10. Let it cool for at least 10 minutes before serving.
  11. Enjoy!
  • Prep Time: 15 mins
  • Cook Time: 65 mins
Enjoy a crispy hash brown crust in this hash brown breakfast quiche filled with custard, zucchini, mushrooms and bacon!

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from Amazon.com. You can learn more about it here.

48 Comments

  • Reply
    Joni
    December 17, 2021 at 2:54 PM

    Hi there can I make and freeze ahead of time and thaw out and bake Christmas Day?

    • Reply
      The Cooking Jar
      December 17, 2021 at 7:01 PM

      Hey, Joni. That’s a tough one. While I personally haven’t frozen it, I did some research and some say you can freeze a quiche before baking, others say you shouldn’t with milk/cream in the filling because the texture will change in the freezer. I personally would make it ahead of time, cover and refrigerate it then let it sit at room temp for 30 minutes before baking the day of instead. You can definitely do that, just iffy about the freezing part.

  • Reply
    Emily
    September 25, 2021 at 6:11 PM

    Have been making this for months and love it. We often sub veggie sausage for the bacon, just to keep it vegetarian, but otherwise we make it as-is. It’s hearty and my entire family enjoys it.

    • Reply
      The Cooking Jar
      September 26, 2021 at 8:37 PM

      Oh yum! I just started experimenting with plant-based sausages and they are pretty amazing. That’s a great idea to crumble them in place of bacon. And I’m glad to hear it’s a staple with your family, Emily! Thank you for coming back to let me know 🙂

  • Reply
    Sharon Harris
    January 1, 2021 at 3:43 PM

    We loved it! I used O’Brien potatoes and less olive oil, the cubed ham from our Christmas dinner. Deeeelish! Thanks for the recipe.

    • Reply
      The Cooking Jar
      May 19, 2021 at 9:33 PM

      You’re most welcome Sharon. Leftover ham is a great addition!

    • Reply
      Rebecca Castriotta
      February 20, 2022 at 8:34 AM

      Made this for my daughters baby shower brunch and it was delicious. Substituted spinach and mushrooms for the other filling.

      • Reply
        The Cooking Jar
        February 28, 2022 at 5:21 PM

        Spinach is a wonderful addition for any kind of quiche 🙂

  • Reply
    SC
    August 31, 2017 at 8:11 AM

    hi there! Do you need a cast iron skillet to make the hash browns crispy? I’m worried that I only have a pyrex tray and the has browns won’t get as crispy as pictured.

    Are there any pre-steps I can take on the stovetop beforehand to get it crispy before going into the oven?

    Thanks!

    • Reply
      The Cooking Jar
      September 2, 2017 at 4:52 PM

      I’m honestly not entirely sure about just how much impact a cast iron vs normal casserole would have on the crispness of the hash browns, if any. But my gut says the blind baking prior to putting in the filling should be enough for it to work with what you have. Good luck, SC!

  • Reply
    Karen
    December 25, 2016 at 6:43 PM

    Made this today, Christmas Day, for a brunch. Followed recipe exactly, except left out bacon, for vegetarian family members. Turned out okay, not great. Hash brown crust was dry & too crunchy. Did not overcook it in beginning. Cooked in oven after adding egg mixture for 42 min. Was done. Will not make again.

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:37 AM

      I’m sorry you didn’t like it, Karen! I actually loved the crunchy bits of the crust but not everyone is the same. Thank you for trying it out anyway.

  • Reply
    Karen Kehoe
    December 25, 2016 at 3:19 AM

    hi…
    Making this tomorrow morning, but as i was reading over the recipe, you don’t say how much EVOO to add to the hash browns. I am assuming it is 1 Tbsp (?) Also, you do not say “thawed” after the “frozen hash browns, but in a review, you told someone that they should be thawed. Now I’m trying to figure out what time to get up tomorrow to thaw the hash browns. Please make this more clear in your recipe. Thank you.

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:33 AM

      Great suggestions, Karen. I’ve gone ahead and added these to the recipe to make it clearer. Thank you!

  • Reply
    Carrie
    September 20, 2016 at 10:55 PM

    Looks very yummy. Is it necessary to pre-cook the “crust”? Would the hash browns cook and brown anyway as it cooks for 45-50 minutes?

    • Reply
      The Cooking Jar
      October 2, 2016 at 3:09 PM

      Heya Carrie! Cooking the crust before adding in the filling is called blind-baking. It’s done so the bottom of the crust doesn’t become soggy from moisture of the filling if they are baked together!

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