Cheddar Bacon Quiche with Hash Brown Crust

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I apologize for coming into the new year filled with butter and cheese, but while everyone else is posting salads and smoothies…it’s not the worst to stand out from the crowd!

I’ve had this quiche on my ‘to-make’ list for a couple of years, and while I was with my family over the holidays, it was the perfect opportunity to go for it. The original is much fancier (with pancetta and gruyere), but you can take this in whichever direction you’d like. No meat – go for it..add veggies, that’s cool too!

Start by preheating the oven to 375 degrees.

Cut parchment paper in a circle to cover the bottom of the springform pan, and a long strip to cover the sides. Then butter (or use cooking spray) all of the parchment paper.

Begin peeling and shredding your potatoes. I used a box grater and it only took about 10 minutes, but you could use a food processor as well.

Using a cheesecloth, squeeze all the moisture you can out of the potatoes. This is essential for getting a brown crust. Mine didn’t get quite dry enough and while the crust was tasty, the potatoes should have been drier.

In a medium bowl, mix the dried potatoes with one egg, 2 tablespoons of softened butter, and some salt and pepper to taste.

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Add the shredded potato mixture to the springform and use a measuring cup to press into a crust. You can see that I still had too much moisture…but it did still work!! 😀

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Place the springform onto a baking sheet.

Bake the crust for 15-20 minutes or until lightly browned.

While the crust bakes, brown your bacon and let cool. Crumble (or cut) the bacon.

Using the same bowl as you used for the potatoes, mix together the sour cream, cheese, and eggs. Add in the reserved bacon and mix to combine.

Pour into the potato crust.

Bake for 40-50 minutes, or until the eggs are set.

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Let cool for 15 minutes and release the springform, and peel off the parchment paper.

Cut into triangles and serve.

This would be perfect with a green salad for brunch.

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Adapted from: Sassy Radish

Makes: 6-8 servings

Prep: 30 minutes, Cook: 60 minutes, Total: 90 minutes

  • 2 tablespoons butter, softened
  • 6-8 slices bacon (I used turkey bacon)
  • 3 russet potatoes
  • 12 large eggs, (1 for the potato crust, 11 for the filling)
  • Salt and pepper to taste
  • 1 1/2 cup sour cream
  • 1 cup shredded cheddar cheese

Start by preheating the oven to 375 degrees.

Cut parchment paper in a circle to cover the bottom of the springform pan, and a long strip to cover the sides. Then butter (or use cooking spray) all of the parchment paper.

Begin peeling and shredding your potatoes.

Using a cheesecloth, squeeze all the moisture you can out of the potatoes. This is essential for getting a brown crust.

In a medium bowl, mix the dried potatoes with one egg, 2 tablespoons of softened butter, and some salt and pepper to taste.

Add the shredded potato mixture to the springform and use a measuring cup to press into a crust.

Place the springform onto a baking sheet.

Bake the crust for 15-20 minutes or until lightly browned.

While the crust bakes, brown your bacon and let cool. Crumble (or cut) the bacon.

Using the same bowl as you used for the potatoes, mix together the sour cream, cheese, and eggs. Add in the reserved bacon and mix to combine.

Pour into the potato crust.

Bake for 40-50 minutes, or until the eggs are set.

Let cool for 15 minutes and release the springform, and peel off the parchment paper.

Cut into triangles and serve.

This would be perfect with a green salad for brunch.


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