After one bite, my mom rushed over, wanting to know the secret to this goodness.
This hearty quiche is a perfect brunch or breakfast option. The crispy hashbrown crust adds a delightful texture, while the creamy egg filling and savory bacon and cheese combination make it a satisfying meal.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Frozen shredded hashbrowns (thawed) | 3 cups |
| Unsalted butter (melted) | 1/4 cup |
| Shredded cheddar cheese | 1 cup |
| Bacon (cooked and crumbled) | 6 slices |
| Large eggs | 4 |
| Half-and-half | 1 cup |
| Salt | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
| Garlic powder | 1/4 teaspoon |
| Onion powder | 1/4 teaspoon |
Instructions:
- Preheat oven: Set your oven to 400°F (200°C).
- Prepare crust: Combine thawed hashbrowns with melted butter in a bowl. Press the mixture into a 9-inch pie plate, forming a crust.
- Bake crust: Place the pie plate in the preheated oven and bake for 20 minutes, or until golden brown and crispy.
- Prepare filling: In a separate bowl, whisk together eggs, half-and-half, salt, pepper, garlic powder, and onion powder.
- Assemble quiche: Once the crust is baked, sprinkle cheddar cheese and crumbled bacon over it. Pour the egg mixture over the cheese and bacon.
- Bake quiche: Reduce oven temperature to 350°F (175°C) and bake for 30-35 minutes, or until the center is set and the top is golden brown.
- Serve: Let the quiche cool slightly before slicing and serving.
