Baked Potato Quiche
This quiche has all the delicious toppings of a loaded baked potato - crispy bacon, sharp cheddar cheese, green onions - and is made with a buttery hash brown crust. Make this on a lazy weekend morning for a delish brunch or you can make it it ahead of time for a grab-and-go breakfast.
Serves 8 slices
Ingredients:
20 ounce package frozen hash browns or 3 cups shredded potato
3 tablespoons melted butter or oil
3 slices bacon, cooked and crumbled
7 eggs
1/2 cup full fat milk like oat or coconut
1/4 cup shredded cheddar cheese
1/4 cup green onions, diced
salt + pepper
Directions:
Preheat oven to 450 degrees.
If using frozen hash browns, put them in a colander and allow warm water to run over the top until they defrost. Gently press the hash browns between paper towels to remove excess moisture. Place the hash browns in 9 inch pie plate. Pour the melted butter or oil over the potatoes. Add 1/4 tsp salt and 1/8 tsp of pepper and toss to coat evenly. Then, press the hash browns into the bottom and up the slides of the pie plate to create a crust. Bake in the oven for 20 minutes or until golden brown.
Meanwhile, cook your 3 slices of bacon. Crumble and set aside.
In a bowl, whisk together the eggs, milk, cheese, green onions, and crumbled bacon. Add 1/2 tsp sea salt.
When the hash brown crust is done in the oven, pour the egg mixture inside. Lower the oven to 375 degrees and bake the quiche for 23 to 30 minutes or until the eggs are cooked through. Test the quiche by pricking with a fork to make sure eggs are set. Serve warm with a fruit salad for a weekend brunch or store in the fridge for a grab-and-go weekday morning.