Cheesy Quiche with Hash Brown Crust

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Let’s do brunch the right way!  This Cheesy Quiche with Hash Brown Crust is loaded with bacon, onions, peppers and 2 types of cheese.  Yum!

So we finally arrived in modern times and installed a smart home device.  I’m not gonna lie – working from home is a cool thing.  But on occasion I do miss that personal interaction that comes from coworkers standing around the proverbial water cooler.  Now I have that problem solved!  Angie and I have conversations.  The water cooler might be the kitchen sink, but I still have someone I can chat with here at home now.  It’s kinda cool.  And you should hear our conversations!

Me: Angie, what is the conversion from tablespoons to cups for butter?
Angie: I have answered this question for 5 days straight.  Do you still need the answer?
Me: Yes.

Then Curt learned how to use Angie.  That’s when things changed.  Curt is home sick from preschool today, and I’m sitting in my office listening to Jingle Bells.  Nothing strange to see here.  Just listening to Jingle Bells in May.  Curt loves Jingle Bells, and he doesn’t quite get the concept that we only listen to Christmas songs during the holidays.  So he’s sitting next to me saying, “Angie, play Jingle Bells”…on repeat.  At this rate, I’ll be full of the holiday spirit long before we ever reach December!

Despite the music in the background, we’re actually heading into the warmer months here in upstate New York.  Mother’s Day is this weekend, and I’m always a sucker for brunch food!  Enter this Cheesy Quiche with Hash Brown Crust.  I’m a huge fan of quiche, and this version is loaded with 2 types of Cabot cheese along with onions, bell peppers and bacon.  Oh, and did you catch that part about the hash brown crust?  Yup, a crust made out of hash brown potatoes.  Talk about the perfect brunch food!  (Laura might disagree as she’s never been a fan of eggy dishes, but that just means more cheesy quiche for me, right?)

Cheesy Quiche with Hash Brown Crust

The best part about this Cheesy Quiche with Hash Brown Crust is that you can adapt the flavors to your own liking…or whatever you happen to have in the pantry.  Truth be told, I was only going to use a red bell pepper in this quiche.  Then I opened the fridge and saw an extra green bell pepper.  Why not?  So the recipe got changed to include 2 bell peppers, and I’m glad I did.  How fun does this quiche look!?

For this quiche, I used combination of Cabot’s Seriously Sharp Cheddar and Pepper Jack cheeses.  However, you can use any combination of cheeses that you’d like.  If you don’t like spicy foods, then use Cabot’s Monterey Jack Cheese instead of the Pepper Jack.  Want to add another layer of flavor?  Add in some Cabot Tomato Basil Cheddar Cheese.  If you love using different cheeses when baking (and who doesn’t!?), then check out Cabot Creamery’s recipe page for more inspiration!

Speaking of all these delicious Cabot cheeses, have you seen Cabot’s new packaging?  In celebration of their 100th birthday (!!), Cabot Creamery has redesigned the packaging for their award-winning cheeses.  Their Extra Sharp Cheddar and Medium Cheddar both won gold medals at the recent 2019 U.S.  Championship Cheese Contest.  I say congrats to that!

Cabot Creamery is a co-op owned by farm families throughout New England & New York, and 100% of profits go back to the farmers.  On top of that, their cheese is delicious!  Cabot is our go-to cheese, and I always make sure to keep several types stocked in our fridge.  (Click here to find Cabot products in your area!)  Seriously Sharp and Pepper Jack are two of my favorites…which is why I used that combination in this Cheesy Quiche with Hash Brown Crust.

If you’re looking for a tasty brunch recipe, then put this cheesy quiche on the menu.  The flavor is top-notch, and the hash brown crust is a unique twist.  Taken together, this recipe raced right up to the top of my list.  And now I’m off to listen to Jingle Bells again.  Happy baking!

Prep Time:15 minutes

Cook Time:1 hour 10 minutes

Total Time:1 hour 25 minutes

Servings:  slices Calories: 370kcal


For the Hash Brown Crust

  • 1 Tbsp canola oil
  • 4 cups frozen shredded hash brown potatoes
  • 1 tsp kosher salt
  • ½ tsp black pepper

For the Quiche

  • 8 oz. thick-cut bacon cut into ½” pieces
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 jalapeno seeds and ribs removed, diced
  • 2 tsp minced garlic
  • 1 cup shredded Cabot Seriously Sharp Cheddar
  • ½ cup shredded Cabot Pepper Jack
  • 6 large eggs
  • ¼ cup milk
  • ½ tsp kosher salt
  • ½ tsp cumin
  • ½ tsp black pepper
  • green onions chopped


  • Using a large deep skillet, add oil and place over medium-high heat. Once hot, add frozen hash browns and press into an even layer. Season with salt and pepper. Cook without stirring for 10-12 minutes, or until bottom is golden brown and crisp.
  • Carefully flip hash browns and continue cooking for 6-8 more minutes, or until both sides are golden brown.
  • Spray a 9” pie pan with nonstick baking spray. Transfer hash browns into the pan, pressing into bottom and sides to form a “crust.”
  • Preheat oven to 375°F.
  • Using a large skillet, add bacon and cook over medium-high heat until crispy. Transfer bacon to a paper-towel lined plate, but reserve ~1 Tbsp of bacon grease in skillet.
  • Add onion, bell pepper and jalapeno to skillet; cook for 5-6 minutes, stirring occasionally, or until onions have softened. Add garlic and continue cooking for 1-2 more minutes, stirring often.
  • Using a large bowl, add shredded cheeses, eggs, milk, salt, cumin and black pepper; whisk until well combined. Add onion mixture and cooked bacon; stir until well combined.
  • Pour egg mixture into pie pan. Bake for 45 minutes, tenting with foil after 30 minutes to prevent the top from burning. (Note: When done, a knife inserted into the center of the quiche should come out clean.)
  • Let cool for 5-10 minutes before slicing.
  • Before serving, garnish with chopped green onions.

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