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 at local bistros but just never got around to actually trying my hand at one. So today we’ll be trying a breakfast version because who doesn’t like hash browns.
So here’s a delicious hash brown breakfast quiche with hash brown shreds to make the crust in lieu of a traditional pie crust. It’s like a bigger, quiche version of hash brown egg nests!
It’s good hot or cold and you can even make it the day before. Because no one is gonna muck about the kitchen for an hour in the morning for breakfast. At least I won’t. So this is good for breakfast made ahead of time, or good for a brunch and serves a pretty good amount of people. Let’s get started!
Grease the pan before packing it tightly with the hash brown mixture. You’ll want the hash brown to resemble a pie crust so pack it on the bottoms and the sides with your fingers. It’s also handy to use the back of a spoon pressed along the edges to lift up the sides a little more.
Not much oil is needed to saute the zucchini and mushrooms. Don’t worry if the mushrooms look like they’re too bulky to fit in the quiche, it’ll cook down and release some liquid. Once the veggies are cooked down, drain off excess liquid. You’ll want the veggies nice and dry so they don’t dilute the custard. You should end up with about two cups of veggies once they’re cooked down.
Once the hash brown crust is all browned, spread a layer of cheddar cheese along the bottom and top with the veggies and bacon bits making sure to spread them all out evenly. Then top it again with more cheese for a really rich quiche. I went with one and half cups of cheese and divided it into two for the bottom and top. For a richer quiche, use two cups of cheese or use one cup for a lighter version.
Then you 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 two eggs to one cup of milk. I used large eggs for this recipe. Pour the custard over the fillings and you’re ready to bake!
Baking will take some time to allow the eggs to set. Bake it until a butter knife inserted in the middle comes out clean. Let it cool down before slicing. It’ll need time to set.
The good news is this breakfast quiche is really versatile. You change your fillings as you like or with whatever you have leftover in the fridge. Other ideas would be to use bell peppers, leeks or spinach. Just make sure the fillings are dry and amount to about two cups to not overcrowd the custard filling.
And that’s it! Happy brunching!Print
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