Harsh Brown Crusted Quiche Recipe

This recipe takes the classic quiche and gives it a delicious twist with a crispy hash brown crust. It’s perfect for a weekend brunch or a satisfying main course.


  • For the Crust:
    • 4 cups shredded hash brown potatoes (thawed if frozen)
    • 2 tablespoons melted butter
    • 1 teaspoon salt
    • 1 egg
  • For the Filling:
    • 1/2 tablespoon butter
    • 1 onion, diced
    • 1 clove garlic, minced (optional)
    • 1 cup diced cooked ham, bacon, sausage, or other protein (optional)
    • 1/3 cup diced red bell pepper
    • ¼ cup chopped green onion
    • 6 large eggs
    • 1 cup shredded cheddar cheese (or your favorite cheese)
    • 1 cup heavy cream
    • Salt and pepper to taste


  1. Preheat the oven to 425°F (220°C).
  2. Prepare the Crust: In a medium bowl, combine the shredded hash browns, melted butter, and salt. Beat in one egg until well mixed.
  3. Press the hash brown mixture evenly onto the bottom and sides of a 9-inch pie dish or springform pan.
  4. Bake the crust for 25-30 minutes, or until golden brown and crispy around the edges.
  5. While the crust bakes, prepare the filling. Melt the remaining butter in a skillet over medium heat. Add the onion and garlic (if using) and cook until softened. Add diced ham, bacon, sausage (if using), and bell pepper. Cook for a few minutes until the vegetables are slightly softened. Remove from heat and set aside.
  6. In a large bowl, whisk together the remaining eggs, heavy cream, and shredded cheese. Season with salt and pepper to taste.
  7. Once the crust is cooked, remove it from the oven and reduce the oven temperature to 375°F (190°C).
  8. Pour the egg mixture over the pre-baked crust. Top with the cooked vegetables and any additional desired fillings.
  9. Bake the quiche for 25-30 minutes, or until the eggs are set and the center is no longer jiggly.
  10. Let the quiche cool slightly before slicing and serving. Garnish with chopped green onion or fresh herbs (optional).

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