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Quiche with Hashbrown Crust

August 27, 2015

IMG_0645Once of my favourite things to make for any meal at any time is quiche. It is simple, quick and I can throw anything into it: vegetables, cheese, meat etc. Almost everytime I make this dish I make it a little differenly. This variation is one of my favourites. This is a great week night meal and its leftovers are delicious. During one of my experiments I decided to use leftover hashbrowns to make a crust and it worked out amazingly well!



6 eggs (for 1 pie plate)

1/2 cup milk

6 hashbrown patties (cooked, you can use tater tots mashed too)

3/4 cup-1 cup of cheddar cheese grated

6 strips of bacon cooked and diced

Bell peppers (1-2 depending on size) diced

1 tsp salt (or you can use seasoning salt for more flavour)

1 tsp pepper

1/2 tsp garlic powder



  1. Cook hashbrowns according to package instructions. Lightly season with salt and pepper to taste. Mash with potato masher.
  2. Spray pie plate with cooking spray or grease with butter.
  3. Press hashbrowns into the bottom of the pie plate to make a kind of crust (see picture)
  4. Mix the eggs, milk, cheese, bell peppers, salt, pepper, bacon and garlic powder.
  5. Pour into pie plate over the hashbrowns.
  6. Bake in oven at 375 degrees Fahrenheit, for 35-40 minutes until cooked through.
  7. Serve with buttered toast


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