This quiche has a crispy potato crust screaming breakfast…but I’ll eat it for lunch regardless. Make ahead or nibble slices through the week.

Hash brown Crust Quiche
Ingredients: (serves 5-6)
4-5 hash brown patties
5 eggs
1/2 cup cream
5 strips of bacon, fried crisp
2/3 cup white cheddar, shredded

Directions:
Cook the hash browns until crisp – I air-fried mine.
Preheat the oven to 350-degrees.
Press the hash browns into a pie plate sprayed with non-stick spray.

Whisk together the eggs, cream, salt, and pepper.
Add bacon and cheese into the crust and pour the eggs in.

Bake for 30 minutes and check if the eggs are set.

Enjoy!

The edges are so crispy and the potato texture goes perfectly here. These would be adorable as individual servings in muffin tins. I really love this and will make it again.

Use tater tots, or crispy crowns, or hash brown patties – the shredded hash browns would not be the same and seem like they wouldn’t stay together.