This hash brown crust quiche is made right in a cast iron skillet for an extra crispy crust. Filled with fluffy eggs flavored with sharp white cheddar, crispy pancetta, and sliced green onions this easy quiche recipe is an excellent savory option for brunch or breakfast.
This post was originally published in December 2020 and has been updated for content.
We are big on breakfast food in our house. Whether it's the holidays, the weekend or breakfast for dinner, this skillet hash brown breakfast quiche is a great way to add a savory option to sweet breakfasts.
It can be cut into individual servings and goes great with a pan of maple bacon cinnamon rolls, a refreshing citrus salad and a bubbly rossini cocktail!
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🥚 Ingredients notes
- Pancetta - This Italian salt cured meat is from pork belly and similar to bacon. It is used in a variety of dishes in Italian cooking to add amazing depths of flavor. Thick sliced bacon can be used as a substitute if needed.
- Hash Browns - Dehydrated hash browns are probably my favorite to use as they don't provide too much excess moisture which will make the most crispy hash browns. Alternatively, frozen and thawed shredded hash browns can be used, but must be fully defrosted and drained from as much excess water as possible.
📋 Substitutions and variations
- Vegetarian - Omit the pancetta or substitute with your favorite plant based meat substitute instead.
- Dairy Free - Switch out the butter, milk, and cheese for your favorite plant based or dairy free alternatives. Remember to use unsweetened, unflavored milk.
- Different Meat - Try breakfast sausage, canadian bacon or chopped ham as alternative meat options.
- More Veggies - Add sautéed asparagus, bell peppers, or mushrooms to the eggs.
- Different Cheese - Feta, goat or swiss cheese are also good alternatives.
🔪 Step by step instructions
Cook the pancetta in a cast iron skillet until browned and crispy, then remove it and allow them to drain on a paper towel.
Add the butter to the skillet and let it melt, then add the hash browns and spread them around the bottom and up the sides of the pan to form the crust. Brown the potatoes in the skillet until you just start to see the edges, bottom and sides of the hash browns turn golden brown.
Combine the eggs in a large mixing bowl with the remaining ingredients and gently scramble them to combine. Pour the prepared egg mixture into the pre-cooked hash brown crust.
Place the skillet in the oven to finish cooking for about 20-25 minutes or until the quiche is light brown on top and no longer jiggly when tapped in the middle. Let the quiche cool for 5 minutes and then slice and serve!
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Squeeze as much excess liquid out of the hash browns to make for an extra crispy crust.
- Cook the pancetta over medium heat to allow time for it to render without burning. Make sure to take it off the heat when it just starts to turn brown so it doesn't over cook.
- Press the hash browns into the skillet as evenly as possible, up the sides and around the bottom to make an even crust.
- Let the hash browns cook until you can just start to see the edges and bottom get golden brown so they don't over cook.
- Cook the quiche until the top of the eggs are lightly browned and the middle is no longer jiggly when tapped. This will help to prevent the eggs from drying out.
💭 Frequently asked questions
Traditional 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 crust instead of a traditional crust, which makes this quiche 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 for both the stovetop and oven and is approximately ten inches in diameter.
⏲️ Make ahead instructions
The egg filling for the hash brown crust quiche can be prepared up to 24 hours ahead of time. Store the filling in the refrigerator in an airtight container. Upon cooking time, prepare the hash brown crust as directed, add the egg filling and then bake as directed.
🥡 Storage suggestions
Leftover hash brown quiche will keep in an airtight container in the refrigerator for 3-5 days. Reheat servings in the microwave or oven until heated through.
🍳 More brunch recipes
If you loved this hash brown crust quiche recipe, check out these other brunch recipes that I know you will love too!
📖 Recipe
Hash Brown Crust Quiche
Ingredients
- ¼ pound thick sliced pancetta diced into small pieces
- 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 green onions sliced thinly
Instructions
- Preheat the oven to 375° and heat a 10" cast iron skillet or oven safe pan over medium heat on the stovetop.
- Cook the pancetta in the skillet for 5-10 minutes, stirring occasionally, until the pieces are browned and crispy.
- Use a slotted spoon to remove the pancetta from the pan and allow them to drain on a paper towel, leaving the grease in the skillet.
- Add the butter to the skillet with the grease and allow it to melt, then add the hash browns. Using a spoon or spatula, spread them evenly over the bottom and up the sides of the pan to form the crust.
- Allow the hash browns to cook in the skillet for about 5-10 minutes until they start to turn golden brown on the bottom and sides. Remove the skillet off of the heat.
- In a large mixing bowl, combine the eggs, milk, pancetta, cheddar cheese and sliced green onions and whisk until the eggs are completely scrambled and everything is well combined.
- Pour the egg mixture into the hash brown crust and place the skillet in the preheated oven to bake for approximately 20-25 minutes. The top should be lightly browned and the middle should no longer be jiggly when tapped.
- Remove the skillet from the oven and allow the quiche to cool for 5 minutes before slicing and serving.
Notes
- Squeeze as much of the excess liquid out of the hash browns to make an extra crispy crust.
- Cook the pancetta over medium heat to allow time for it to render without burning. Make sure to take it off the heat when it just starts to turn brown so it doesn't over cook.
- Press the hash browns into the skillet, up the sides and around the bottom as evenly as possible to make an even crust.
- Let the hash browns cook until the edges and bottom just start to get golden brown so they don't over cook.
- Cook the quiche until the top of the eggs are lightly browned and the middle is no longer jiggly when tapped. This will help to prevent the eggs from drying out.
- This quiche does not have to be made in a cast iron skillet. Make sure the pan is about 10 inches in diameter and is safe for both the stovetop and oven.
Substitutions and Variations
- Pancetta - This Italian salt cured meat is from pork belly and similar to bacon. Thick sliced bacon, breakfast sausage, canadian bacon or diced ham may also be used.
- Hash Browns - Dehydrated hash browns are recommended as they don't provide too much excess moisture which will make the most crispy hash browns. Alternatively, frozen and thawed shredded hash browns can be used, but must be fully defrosted and drained from as much excess water as possible.
- Vegetarian - Omit the pancetta or substitute with your favorite plant based meat substitute instead.
- Dairy Free - Switch out the butter, milk, and cheese for plant based or dairy free alternatives. Remember to use unsweetened, unflavored milk.
- More Veggies - Add sautéed asparagus, bell peppers, or mushrooms to the eggs.
- Different Cheese - Feta, goat or swiss cheese are also good alternatives.
Keri
What an awesome recipe!
Amanda
Thanks so much!