Crispy Hash Brown-Crusted Bacon & Cheddar Quiche Has All Your Breakfast Faves In One Bite

Delish

We took the humble bacon & cheese sammie and turn it into a silky quiche, then take it one step further with a crispy hash brown crust in this brunch recipe.

Transcript

00:00 How's it hanging everyone?

00:01 It's Justin here in the Delish Test Kitchen.

00:03 I think quiche is the ultimate way to make eggs

00:06 for a crowd and for a great brunch,

00:08 but you might be sitting here saying like,

00:10 quiche is too stuffy, too pinky up.

00:13 Well today, we're going to be taking quiche to the extreme

00:17 with this crispy hash brown crusted cheddar and bacon quiche.

00:22 This is a big name right there, but it's a big food.

00:24 It is a quiche, literally crusted with hash browns

00:28 instead of pie dough, and we are going to be putting in

00:30 scallion and melty cheddar cheese and crispy bacon.

00:34 It is gonna be really good, y'all.

00:35 Let's get started.

00:36 One of the things I love about this quiche,

00:41 other than the enormous flavors that it's gonna bring you,

00:43 is the crust.

00:44 It is zero effort in comparison to making a full pie dough,

00:48 and it's gonna start with frozen hash browns.

00:52 One of my favorite products to use while cooking

00:54 is Super Versaille, let alone do they taste amazing

00:57 just on their own, but it's gonna be amazing here.

00:59 So, we're gonna open these up,

01:01 and I'm gonna transfer them to a large bowl.

01:03 We're gonna just throw them in the microwave

01:05 for about two to three minutes until fully softened

01:08 and all the water has evaporated.

01:09 Then, to those potatoes, we're gonna be adding

01:12 a bit of cheddar cheese, some melted butter,

01:15 garlic powder, and of course, salt and pepper.

01:18 Mix that until nice and well combined.

01:20 So this quiche is built in a way

01:21 that you might not be as used to.

01:23 We're not gonna build in a pie plate.

01:24 We're gonna build into a springform pan

01:27 because it's going to have a high crust

01:29 and we're gonna need to get it out really easily.

01:31 So, whenever you're dealing with a springform pan,

01:34 I like to grease it.

01:35 Sometimes I use parchment.

01:36 I don't think that's necessary here,

01:37 but I'm just gonna use a little bit of Pam,

01:40 and then I'm going to get my potato mixture

01:42 into our prepared springform,

01:45 and you're just gonna form it up the sides.

01:47 Depending on the depth of your springform,

01:50 you may not get it all the way to the top,

01:51 but as long as you are within a quarter,

01:53 like half inch, quarter inch,

01:55 to the top of the springform, you're perfect.

01:57 If you don't mind getting your hands down and dirty like me,

01:59 you can go right in with your hands

02:00 to form it to the springform, but you can use a glass,

02:03 and in fact, I finished this one with a glass

02:05 so that I can get perfectly straight edges.

02:08 We're gonna parbake our crust for 40 minutes

02:11 in a 425 degree oven,

02:13 and we're just looking for everything

02:14 to start getting golden on the edges,

02:17 and then we can pull it so we can fill it with our mixture.

02:19 As the title suggests, the primary topping

02:23 for this quiche is going to be bacon.

02:25 I just sliced this up into little perfect lardons.

02:28 This is like eight slices or eight ounces,

02:31 so we are going to cook that in a cast iron skillet.

02:35 We're gonna start it cold at our bacon,

02:37 raise it up to like medium, medium-high heat,

02:39 and start cooking the bacon down

02:40 until it is nice and crispy and browned.

02:43 That should take probably about like six to seven minutes,

02:46 and right before the bacon is fully cooked through,

02:48 I'm gonna go ahead and add the white parts of a scallion

02:51 that I went ahead and chopped.

02:53 I love the taste of alliums and bacon together.

02:56 It works really well in general,

02:57 and especially in a quiche like this.

02:59 It works great with eggs.

03:00 Get them nice and softened, maybe like two minutes,

03:02 and then we're gonna remove everything

03:03 to a paper towel-lined plate to let it drain off.

03:05 Let's get into the primary part of our quiche,

03:08 and that is going to be our eggs.

03:09 Moisture is the enemy of quiche, right?

03:12 The more moisture you have, the soggier the crust is gonna be.

03:15 No bueno.

03:16 So we're gonna use something to counteract

03:18 the moisture of the eggs and the onion scallion

03:21 that's going in there, and that's going to be cornstarch.

03:23 Cornstarch is a thickener.

03:24 It's gonna reduce the amount of moisture

03:26 that will seep out of the eggs.

03:28 To ensure that we don't have any lumps in our mixture,

03:30 we are going to crack one egg into a bowl,

03:34 add our cornstarch, and whisk thoroughly

03:36 until there are no lumps left.

03:38 Think of this like when we create a slurry

03:40 before we add cornstarch to a sauce.

03:42 Then we're gonna add some sour cream,

03:44 which is gonna add richness and body,

03:46 some milk, and some mustard.

03:49 Now we're gonna mix that until that's combined,

03:51 and then we're gonna finish this off

03:52 with the rest of our eggs, so five more eggs going in,

03:55 and we just wanna whisk that

03:56 until there's no more noticeable white.

03:59 We have all of our disparate parts,

04:00 and now we are going to build our quiche.

04:03 First thing we're gonna do is we're gonna lay down

04:05 a layer of cheddar, then our bacon

04:07 and scallion white mixture, and the green parts

04:10 of the scallions that we cut earlier.

04:11 Putting all of our toppings at the bottom

04:13 is gonna help them to percolate

04:14 throughout the quiche as it bakes.

04:16 If we put them on top of the eggs,

04:18 it was gonna just sink to the bottom and stay down there.

04:20 So we're gonna pour our eggs over top of the crust,

04:23 and then we're gonna top everything off

04:24 with just a bit more cheddar cheese.

04:26 This is gonna bake in a preheated 375 degree oven

04:29 for about 50 minutes.

04:31 The center is gonna be just a little bit wobbly,

04:33 but it's gonna set once we remove it.

04:35 (upbeat music)

04:37 This came together so well, my mouth is watering.

04:41 I'm gonna give it a shot.

04:43 First thing I'm gonna say is a little controversial.

04:45 This is weirdly light.

04:47 Because we used more sour cream and milk than eggs,

04:49 it truly feels fluffy in those eggy parts,

04:53 and that gives away that salty, crispy,

04:55 slightly chewy bacon.

04:57 The scallion allium-y flavor comes through really well.

05:01 And of course, literally what else could you want more

05:03 than a crust made entirely of hash browns?

05:06 It's one of those things where you are like,

05:07 why isn't this how all quiches are made?

05:09 I'm literally just taking off a piece of crust right now.

05:11 That's how good it is.

05:12 You could serve this with a fruit salad

05:14 or something green maybe to balance everything out,

05:16 but honestly, what I did was just put a little drizzle

05:19 of ketchup over the top of it,

05:21 sort of to give you that breakfast sandwich angle.

05:23 I always had mine with a little hash brown

05:25 in the middle of it.

05:26 I know I have added this to my weekend brunch repertoire,

05:30 so for more easy egg recipes,

05:32 stick around here on delish.com.

05:33 (upbeat music)

05:36 (upbeat music)

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