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skillet of quiche made with hash brown crust with knife lying on top

Hash Brown Crust Quiche

Amanda
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.
5 from 11 votes
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 271 kcal

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.

 

Make ahead instructions

The egg filling for the hash brown crust quiche can be prepared up to 24 hours ahead of time and stored in the refrigerator in an airtight container. Upon cooking time, prepare the hash brown crust, add the egg filling and bake as directed.
 

Storage suggestions

Leftover hash brown quiche will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or oven until just heated through.

Nutrition

Serving: 1sliceCalories: 271kcalCarbohydrates: 16gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 173mgSodium: 260mgPotassium: 356mgFiber: 1gSugar: 1gVitamin A: 524IUVitamin C: 8mgCalcium: 154mgIron: 2mg
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