Hash Brown Crust Quiche

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This is your sign to make Hash Brown Crust Quiche! Crispy, cheesy hash browns form the golden crust, while the filling is packed with smoky bacon, melty cheese, fresh spinach, and blistered tomatoes. Every bite is rich, hearty, and full of flavor. It’s perfect for brunch, lunch, or even dinner. It looks fancy but is easy to pull off, and trust me, everyone will be asking for seconds.

About This Hash Brown Crust Quiche

If you’ve never had quiche with a crispy hash brown crust, you are in for a treat. It’s the ultimate upgrade from a regular pastry crust. Crunchy on the outside, soft and cheesy on the inside, and naturally gluten-free. The filling is creamy and savory with eggs, sour cream, and milk, plus a generous mix of bacon, Swiss and Gruyère cheese, spinach, tomatoes, and shallots.

This quiche bakes up beautifully in a springform pan, making it easy to slice and serve. Topped with shaved Parmesan and fresh green onions, it’s brunch perfection on a plate.

Whether you’re hosting a weekend gathering or just want a cozy meal that hits all the right notes, this Hash Brown Crust Quiche is the answer.

Ingredients for Hash Brown Crust Quiche

For the Hash Brown Crust:

Frozen Shredded Hash Browns, thawed
Shredded Swiss/Gruyère Cheese Blend
Salt
Black Pepper
Garlic Powder
Onion Powder

For the Quiche Filling:

Large Eggs
Sour Cream
Whole Milk
Thick Cut Bacon, cooked crisp
Shredded Swiss/Gruyère Cheese Blend
Cherry Tomatoes, halved and blistered
Fresh Spinach, chopped
Shallot, finely chopped
Salt
Black Pepper
Garlic Powder
Smoked Paprika

Optional Garnish:

- Shaved Parmesan Cheese
- Chopped Green Onion

How to Make Hash Brown Crust Quiche

This quiche comes together in two simple steps: first, the crispy hash brown crust, then the rich and savory filling.

Step 1. Make the Hash Brown Crust

Strain out any excess liquid from the thawed hash browns.
In a bowl, mix the hash browns with shredded cheese, salt, pepper, garlic powder, and onion powder.
Lightly grease a springform pan, then press the hash brown mixture evenly into the bottom and up the sides. Make sure there are no holes!
Freeze the crust for about an hour so it holds its shape while baking.
Bake at 425°F for 15-20 minutes until golden and slightly crisp. Let cool while you make the filling.

Step 2. Make the Quiche Filling

Whisk together the eggs, sour cream, milk, salt, pepper, garlic powder, and smoked paprika until smooth.
In a small pan, sauté the chopped shallot until lightly golden.
Crumble the cooked bacon and add it to the egg mixture along with the cheese, blistered tomatoes, cooked shallot, and chopped spinach. Stir to combine.
Pour the filling into the pre-baked hash brown crust.
Bake at 375°F for about 25 minutes, until the eggs are set.
Run a knife around the edge, remove the springform pan ring, and return to the oven for another 10 minutes to crisp up the crust.
Let cool slightly before slicing. Garnish with shaved Parmesan and green onions if desired!

Hash Brown Crust Quiche FAQ

Can I make this ahead of time?
Yes! You can fully bake the quiche, let it cool, and store it in the fridge. Just reheat slices in the oven or microwave before serving.

Do I have to use Swiss and Gruyère cheese?
Not at all. You can swap in cheddar, mozzarella, or any melty cheese you love. The Swiss and Gruyère combo adds a nutty, savory flavor that works beautifully here.

Can I skip the bacon?
Yes, you can leave out the bacon for a vegetarian version. You could even add sautéed mushrooms or more veggies to bulk it up.

Storing Leftover Hash Brown Crust Quiche

Store leftover slices in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through or pop a slice in the microwave for a quick bite.

Cool Idea

Try swapping out the spinach and tomatoes for roasted red peppers and caramelized onions for a whole new flavor twist! Or turn this into mini quiches by pressing the hash brown crust into muffin tins, it’s perfect for grab-and-go breakfasts!

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Hash Brown Crust Quiche

Print Recipe

Prep Time 30

Cook Time 1

Servings: 8 servings

Course: Breakfast

Ingredients Method

Ingredients

Crust Ingredients:

20 oz frozen shredded hash browns thawed out
½ cup shredded swiss/gruyere cheese blend
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder

Filling Ingredients:

6 large eggs
¼ cup sour cream
¼ cup whole milk
4 slices thick cut bacon cooked crisp
1 cup shredded swiss/gruyere cheese blend
½ cup cherry tomatoes halved and blistered
1 cup fresh spinach chopped
½ shallot finely chopped
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder
¼ tsp smoked paprika

Optional:

Shaved Parmesan cheese for garnish
Chopped green onion for garnish

Method

Crust Instructions:

Strain excess liquid from thawed hashbrowns, then place in a mixing bowl.
Add the shredded cheese and seasonings and mix thoroughly.
Grease your springform pan lightly, then press the hash brown mixture into the bottom and up the sides of the pan. Make sure it’s an even layer with no holes.
Freeze your pressed crust for an hour or so to ensure it holds form while baking.
Bake the empty hash brown crust at 425°F for 15-20 minutes, then let cool while you make the quiche filling.

Filling Instructions:

Whisk together the eggs, sour cream milk, and seasonings until evenly combined.
In a small pan on the stove, lightly cook your chopped shallot until lightly golden.
Crumble bacon and add to the egg mixture along with the cheese, blistered tomatoes, cooked shallot, and chopped spinach. Mix together then pour into the slightly cooled crust.
Bake at 375°F until the eggs have set, about 25 minutes.
Remove quiche from the oven and carefully run an offset spatula or knife around the perimeter of the pan to loosen it. Remove the ring from the springform pan and return the quiche to the oven for another 10 minutes or so to let the outside of the crust crisp up.
Let cool for a few minutes before serving. Top quiche slices with shaved parmesan and sliced green onion if desired.