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.
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
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.