After one bite, my mom rushed over, wanting to know the secret to this goodness.
Quiche is a versatile dish with roots in French cuisine, known for its rich, savory custard filling. This particular version, with a hashbrown crust, adds a delightful Midwestern twist, offering a crispy texture that pairs beautifully with the creamy filling. Bacon and cheese bring a comforting, familiar flavor, making this quiche a perfect choice for brunch or a light dinner. It’s an excellent way to explore the fusion of classic French techniques with hearty American ingredients.
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This bacon and cheese quiche with hashbrown crust pairs wonderfully with a simple mixed green salad, dressed lightly with a vinaigrette to balance the richness of the quiche. For a heartier meal, consider serving it alongside roasted vegetables or a fresh fruit salad. A crisp white wine or a refreshing iced tea would complement the flavors nicely.
Bacon and Cheese Quiche with Hashbrown Crust
Servings: 6
Ingredients
3 cups frozen shredded hashbrowns, thawed
1/4 cup unsalted butter, melted
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
4 large eggs
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Directions
Preheat your oven to 400°F (200°C).
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In a mixing bowl, combine the thawed hashbrowns with melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie plate to form a crust.
Place the hashbrown crust in the preheated oven and bake for 20 minutes, or until the edges are golden brown and crispy.
While the crust is baking, in a separate bowl, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and onion powder.
