This meal-in-quiche-form packs plenty of protein, a creamy custard that melds well with bacon, green onion, and white cheddar all set inside of a crispy hash brown crust. To save time, look for frozen hash browns instead of shredding your own potatoes. This quiche recipe can be eaten hot from the oven or served cold throughout the week.
Use your hands to squeeze the thawed potatoes to remove as much liquid as possible. Place in a medium mixing bowl. Add the cheddar, salt and pepper and toss to combine.
Grease a 9-inch springform pan with butter and evenly press the hash browns mixture into the bottom and sides of the pan, filling in all the gaps to prevent leakage.
Transfer the pan to the freezer for at least 1 hour or until the crust is firm.
Preheat the oven to 425°F. Transfer the frozen crust to the center rack of the oven and par-bake for 17 minutes. Remove from the oven and set aside.
In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels then crumble and layer bacon and cheese in par-baked crust.
Use a whisk to beat the eggs with the half-and-half and season with salt and pepper. Pour over the bacon and cheese. Sprinkle the green onion on top and place into the oven. Lower the oven temperature to 375°F and bake the quiche just until the eggs set, about 25 to 30 minutes. Allow to cool slightly before unlocking the spring form pan. Cut into slices for serving.
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Notes
White Cheddar: I used organic "sharp cheddar". White cheddar is the natural color of cheddar cheese and may not be labeled "white." Any age/sharpness of cheddar will work in this recipe.