This hash brown quiche is made right in a cast iron skillet for a super crispy crust! The crispy crust is made from hash browns and filled with fluffy eggs flavored with sharp cheddar, crispy pancetta bits, and sliced scallion onions. This easy quiche recipe is an excellent savory option for brunch or breakfast, especially during the holidays!
Two of my favorite things about the holiday season are food and family. I love all the extra time we get to spend with the family and I love all of the holiday food! On Christmas Day, we always have my Overnight Cinnamon Rolls. Between those and the treats in the stockings, I like to have something savory to balance out all of the sweets. Hash brown quiche is one of my favorite savory breakfast recipes. It encompasses all of my favorite breakfast foods into one dish, plus it's easy to serve and eat while we are opening presents.
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🥚 Ingredients notes
- Pancetta - Pancetta is very similar to bacon as they are both made from pork belly and are both cured for a certain amount of time. Bacon is smoked after it is cured, whereas pancetta is simply cured with salt and sometimes spices. It is used in a variety of dishes in Italian cooking to add amazing depths of flavor. If you can't get pancetta, bacon is an alternative option, however cooking times to brown it will be shorter.
- Hash Browns - I love to use dehydrated hash browns for this recipe as they don't provide too much added moisture. Alternatively, frozen hash browns can be used, but they must be fully defrosted and drained from as much water as possible.
🔪 Step by step instructions
Cook the pancetta pieces in a preheated 10" cast iron skillet until they are browned and crispy.
Remove the pancetta pieces from the skillet to allow them to drain on a paper towel, leaving the grease in the pan. Add the butter to the skillet with the grease and let it melt. Next, add your hash browns and spread them around the bottom and up the sides of the pan to form your crust. Let this cook on the stovetop until you start to see the golden brown edges peek through the bottom and sides. Remove the skillet off of the heat.
Next, scramble the eggs with the milk and then mix in the cooked pancetta, white cheddar cheese, and sliced scallions. Pour the prepared egg filling into the hash brown crust.
Place the skillet in the oven to finish cooking for 20-25 minutes or until the eggs are slightly browned and no longer jiggly.
Allow the quiche to cool for 5 minutes before slicing and serving.
⭐ Top tip
Cook the pancetta over medium heat to allow for time for it to render without burning so it's perfectly crispy!
Print📖 Recipe
Hash Brown Quiche with Pancetta
This hash brown quiche is made right in a cast iron pan for a super crispy crust! The crispy hash brown crust is made from hash browns and filled with fluffy eggs infused with sharp cheddar, crispy pancetta bits, and sliced scallion onions.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Breakfast, Main Course, Brunch
- Method: Stove Top, Oven, Cast Iron
- Cuisine: American
- Diet: Gluten Free
Ingredients
- ¼ pound thick sliced pancetta, diced small
- 2 Tablespoons unsalted butter
- 3 cups uncooked shredded hash browns (see note below)
- 6 large eggs
- ½ cup whole milk
- 1 cup shredded white cheddar cheese
- 2 large scallions, sliced thin
Instructions
- Preheat oven to 375° and heat a cast iron skillet or oven safe pan over medium heat on the stovetop.
- Cook pancetta in the preheated skillet, stirring occasionally, until pieces are browned and crispy, approximately 10 - 15 minutes.
- Remove cooked pancetta with a slotted spoon and allow to drain on a paper towel, leaving the grease in the skillet.
- Add the butter to the grease in the skillet and allow it to melt. Once melted, add uncooked hash browns, spreading them evenly over the bottom of the pan and up the sides of the skillet to form the crust.
- Allow the hash browns to cook in the pan for 5-10 minutes until they start to brown on the bottom and sides. Remove skillet off of the heat.
- Combine eggs and milk in a mixing bowl and whisk thoroughly until the yolks are broken and eggs are well incorporated with the milk.
- Add cooked pancetta, shredded cheddar cheese, and sliced scallions, and to the eggs and whisk to combine.
- Pour prepared egg mixture into the hash brown crust. Place skillet in the preheated oven to bake for 20-25 minutes. Eggs should be cooked through, no longer jiggly and slightly browned on top.
- Remove the skillet from the oven and allow the quiche to cool for 5 minutes before slicing and serving.
Notes
- Dehydrated or frozen hash browns may be used. If using frozen hash browns, they need to be thawed completely and drained of as much water as possible.
Keywords: pancetta, eggs, quiche, hash browns, brunch, breakfast
📋 Variations
- Vegetarian - omit the pancetta or try meat free crumbles instead
- Dairy Free - switch out the butter, milk, and cheese for your favorite plant based or dairy free alternatives. Remember to use unsweetened milk!
- Different Meat - Try breakfast sausage or even chopped ham
- More Veggies - Add sauteed asparagus, bell peppers, or mushrooms to the eggs
- Different Cheese - Try feta, goat cheese or swiss for different cheese alternatives
💭 Frequently asked questions
Quiche is a french pastry tart that is filled with eggs, cream and sometimes includes meat, cheese and/or vegetables. This version uses hash browns for the crusts instead of a traditional pastry crust, which makes this recipe gluten free.
This quiche does not need to be made in a cast iron skillet. Just make sure that the pan you are using is safe to go into the oven and is approximately ten inches in diameter.
🍳 More brunch recipes
If you loved this recipe for my hash brown quiche, check out these other brunch recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
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