\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\nMy Hash Brown Crust Quiche is a gluten-free<\/strong> twist on a classic! Crispy, golden potatoes<\/strong> wrap around a rich, savory custard filling. Brunch just got an upgrade!<\/p>\n<\/figure>\n\nWhy You Need This for Your Next Brunch<\/h2>\n\nCrispy Crust Goodness:<\/strong> The hash browns adds a crispy, golden twist to the traditional quiche<\/a>, giving it extra texture and flavor that\u2019s impossible to resist.<\/li>\nMeal Prep Perfection<\/strong>! This quiche is easy to make ahead, making it an ideal option for breakfast, brunch, or even dinner throughout the week.<\/li>\nGluten Free Option: <\/strong>Hash brown crust quiche is naturally gluten-free, making it a delicious and safe option for those with dietary restrictions.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nHash Brown Crust Quiche Ingredients<\/h3>\n<\/figure>\n\nGet creative with mix-ins!<\/strong> If you want to add veggies, I suggest mushrooms, spinach, onions, or peppers. Switch the meat with sausage, chorizo, or ham, and add your favorite cheese!<\/li>\n<\/ul>\n<\/figure>\n\nInstead of Hashbrowns, Use<\/strong> Fresh Potatoes:<\/strong> For a homemade touch, shred about 5 cups of russet or Yukon Gold potatoes. Rinse them well and squeeze out the moisture. Bake the crust for 25\u201330 minutes before adding the filling. It\u2019s a simple swap that adds extra flavor!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Hash Brown Crust Quiche<\/h2>\nYou\u2019re definitely going to want to add this fun twist on the classic quiche<\/a> to your next brunch menu! It\u2019s packed with protein, tastes amazing, and is naturally gluten-free.<\/p>\nHash Brown Crust<\/h4>\n\nDrain Water From Hash Browns:<\/strong> Spray a 10-inch spring-form pan with nonstick cooking spray and then set aside. Squeeze as much of the water from\u00a0the hash browns\u00a0as possible. Add the squeezed hash browns,\u00a0cheese (if using), garlic powder, salt, pepper, and melted butter to a large bowl, then toss until the potatoes are evenly seasoned.<\/li>\nFreeze and Bake Crust:<\/strong> Press the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out. Place the crust in the freezer for at least 1 hour. Once the crust is frozen, then preheat the oven to 425\u00baF. Bake for 18-20 minutes or until the edges of the hash browns begin to brown.<\/li>\n<\/ol>\n\nDon\u2019t Have A Springform Pan?<\/h2>\nRegular Pie Dish<\/strong>: Use a 9 or 10-inch DEEP DISH pie pan for best results. Grease it well, and consider using a metal pan for a crispier crust.<\/p>\n<\/div>\n\n<\/figure>\n<\/figure>\n<\/figure>\nFilling<\/h4>\n\nMake the Filling:<\/strong> While the crust is in the oven, prepare the filling. Whisk together the eggs, milk, and cream, then, add the cheese, bacon, green onions, salt, pepper, and paprika to the egg mixture and mix to combine.<\/li>\nBake the Quiche:<\/strong> Pour the filling into the partially baked crust. Turn the preheated oven down to 375\u00baF and bake for 35-40 minutes or until the center no longer wobbles. Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nStoring And Reheating Leftovers <\/h3>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container <\/a>or covered tightly with plastic wrap in the refrigerator for up to 5 days. To reheat, place in the microwave for 30-45 seconds, in the oven at 350\u00baF for 15 minutes, or in the air fryer at 300\u00baF for 3-4 minutes.<\/li>\nIn the Freezer:<\/strong> Freeze leftover baked quiche for up to 3 months. Remove it from the springform pan, then wrap it in 2-3 layers of plastic wrap followed by a layer of heavy-duty aluminum foil. To <\/li>\nReheat Thawed:<\/strong> Thaw overnight in the fridge, then bake at 350\u00baF for 15-20 minutes, until the center reaches 165\u00baF.<\/li>\nReheat From Frozen:<\/strong> Cover with foil and bake at 350\u00baF for 35-40 minutes or until the center reaches 165\u00baF.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/figure>\n\n\n\nBreakfast<\/a> foods are my absolute favorite! Here are a few more ideas you could use for a fun holiday, ladies\u2019 lunch, brunch or family get-together.<\/p>\n<\/div>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nSpray a 10-inch spring-form pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nUse your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns<\/span> as possible.<\/span><\/p>\n<\/li>\n\nAdd the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n
My Hash Brown Crust Quiche is a gluten-free<\/strong> twist on a classic! Crispy, golden potatoes<\/strong> wrap around a rich, savory custard filling. Brunch just got an upgrade!<\/p>\n<\/figure>\n\nWhy You Need This for Your Next Brunch<\/h2>\n\nCrispy Crust Goodness:<\/strong> The hash browns adds a crispy, golden twist to the traditional quiche<\/a>, giving it extra texture and flavor that\u2019s impossible to resist.<\/li>\nMeal Prep Perfection<\/strong>! This quiche is easy to make ahead, making it an ideal option for breakfast, brunch, or even dinner throughout the week.<\/li>\nGluten Free Option: <\/strong>Hash brown crust quiche is naturally gluten-free, making it a delicious and safe option for those with dietary restrictions.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nHash Brown Crust Quiche Ingredients<\/h3>\n<\/figure>\n\nGet creative with mix-ins!<\/strong> If you want to add veggies, I suggest mushrooms, spinach, onions, or peppers. Switch the meat with sausage, chorizo, or ham, and add your favorite cheese!<\/li>\n<\/ul>\n<\/figure>\n\nInstead of Hashbrowns, Use<\/strong> Fresh Potatoes:<\/strong> For a homemade touch, shred about 5 cups of russet or Yukon Gold potatoes. Rinse them well and squeeze out the moisture. Bake the crust for 25\u201330 minutes before adding the filling. It\u2019s a simple swap that adds extra flavor!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Hash Brown Crust Quiche<\/h2>\nYou\u2019re definitely going to want to add this fun twist on the classic quiche<\/a> to your next brunch menu! It\u2019s packed with protein, tastes amazing, and is naturally gluten-free.<\/p>\nHash Brown Crust<\/h4>\n\nDrain Water From Hash Browns:<\/strong> Spray a 10-inch spring-form pan with nonstick cooking spray and then set aside. Squeeze as much of the water from\u00a0the hash browns\u00a0as possible. Add the squeezed hash browns,\u00a0cheese (if using), garlic powder, salt, pepper, and melted butter to a large bowl, then toss until the potatoes are evenly seasoned.<\/li>\nFreeze and Bake Crust:<\/strong> Press the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out. Place the crust in the freezer for at least 1 hour. Once the crust is frozen, then preheat the oven to 425\u00baF. Bake for 18-20 minutes or until the edges of the hash browns begin to brown.<\/li>\n<\/ol>\n\nDon\u2019t Have A Springform Pan?<\/h2>\nRegular Pie Dish<\/strong>: Use a 9 or 10-inch DEEP DISH pie pan for best results. Grease it well, and consider using a metal pan for a crispier crust.<\/p>\n<\/div>\n\n<\/figure>\n<\/figure>\n<\/figure>\nFilling<\/h4>\n\nMake the Filling:<\/strong> While the crust is in the oven, prepare the filling. Whisk together the eggs, milk, and cream, then, add the cheese, bacon, green onions, salt, pepper, and paprika to the egg mixture and mix to combine.<\/li>\nBake the Quiche:<\/strong> Pour the filling into the partially baked crust. Turn the preheated oven down to 375\u00baF and bake for 35-40 minutes or until the center no longer wobbles. Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nStoring And Reheating Leftovers <\/h3>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container <\/a>or covered tightly with plastic wrap in the refrigerator for up to 5 days. To reheat, place in the microwave for 30-45 seconds, in the oven at 350\u00baF for 15 minutes, or in the air fryer at 300\u00baF for 3-4 minutes.<\/li>\nIn the Freezer:<\/strong> Freeze leftover baked quiche for up to 3 months. Remove it from the springform pan, then wrap it in 2-3 layers of plastic wrap followed by a layer of heavy-duty aluminum foil. To <\/li>\nReheat Thawed:<\/strong> Thaw overnight in the fridge, then bake at 350\u00baF for 15-20 minutes, until the center reaches 165\u00baF.<\/li>\nReheat From Frozen:<\/strong> Cover with foil and bake at 350\u00baF for 35-40 minutes or until the center reaches 165\u00baF.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/figure>\n\n\n\nBreakfast<\/a> foods are my absolute favorite! Here are a few more ideas you could use for a fun holiday, ladies\u2019 lunch, brunch or family get-together.<\/p>\n<\/div>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nSpray a 10-inch spring-form pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nUse your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns<\/span> as possible.<\/span><\/p>\n<\/li>\n\nAdd the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
You\u2019re definitely going to want to add this fun twist on the classic quiche<\/a> to your next brunch menu! It\u2019s packed with protein, tastes amazing, and is naturally gluten-free.<\/p>\nHash Brown Crust<\/h4>\n\nDrain Water From Hash Browns:<\/strong> Spray a 10-inch spring-form pan with nonstick cooking spray and then set aside. Squeeze as much of the water from\u00a0the hash browns\u00a0as possible. Add the squeezed hash browns,\u00a0cheese (if using), garlic powder, salt, pepper, and melted butter to a large bowl, then toss until the potatoes are evenly seasoned.<\/li>\nFreeze and Bake Crust:<\/strong> Press the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out. Place the crust in the freezer for at least 1 hour. Once the crust is frozen, then preheat the oven to 425\u00baF. Bake for 18-20 minutes or until the edges of the hash browns begin to brown.<\/li>\n<\/ol>\n\nDon\u2019t Have A Springform Pan?<\/h2>\nRegular Pie Dish<\/strong>: Use a 9 or 10-inch DEEP DISH pie pan for best results. Grease it well, and consider using a metal pan for a crispier crust.<\/p>\n<\/div>\n\n<\/figure>\n<\/figure>\n<\/figure>\nFilling<\/h4>\n\nMake the Filling:<\/strong> While the crust is in the oven, prepare the filling. Whisk together the eggs, milk, and cream, then, add the cheese, bacon, green onions, salt, pepper, and paprika to the egg mixture and mix to combine.<\/li>\nBake the Quiche:<\/strong> Pour the filling into the partially baked crust. Turn the preheated oven down to 375\u00baF and bake for 35-40 minutes or until the center no longer wobbles. Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nStoring And Reheating Leftovers <\/h3>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container <\/a>or covered tightly with plastic wrap in the refrigerator for up to 5 days. To reheat, place in the microwave for 30-45 seconds, in the oven at 350\u00baF for 15 minutes, or in the air fryer at 300\u00baF for 3-4 minutes.<\/li>\nIn the Freezer:<\/strong> Freeze leftover baked quiche for up to 3 months. Remove it from the springform pan, then wrap it in 2-3 layers of plastic wrap followed by a layer of heavy-duty aluminum foil. To <\/li>\nReheat Thawed:<\/strong> Thaw overnight in the fridge, then bake at 350\u00baF for 15-20 minutes, until the center reaches 165\u00baF.<\/li>\nReheat From Frozen:<\/strong> Cover with foil and bake at 350\u00baF for 35-40 minutes or until the center reaches 165\u00baF.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/figure>\n\n\n\nBreakfast<\/a> foods are my absolute favorite! Here are a few more ideas you could use for a fun holiday, ladies\u2019 lunch, brunch or family get-together.<\/p>\n<\/div>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nSpray a 10-inch spring-form pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nUse your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns<\/span> as possible.<\/span><\/p>\n<\/li>\n\nAdd the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Regular Pie Dish<\/strong>: Use a 9 or 10-inch DEEP DISH pie pan for best results. Grease it well, and consider using a metal pan for a crispier crust.<\/p>\n<\/div>\n\n<\/figure>\n<\/figure>\n<\/figure>\nFilling<\/h4>\n\nMake the Filling:<\/strong> While the crust is in the oven, prepare the filling. Whisk together the eggs, milk, and cream, then, add the cheese, bacon, green onions, salt, pepper, and paprika to the egg mixture and mix to combine.<\/li>\nBake the Quiche:<\/strong> Pour the filling into the partially baked crust. Turn the preheated oven down to 375\u00baF and bake for 35-40 minutes or until the center no longer wobbles. Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nStoring And Reheating Leftovers <\/h3>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container <\/a>or covered tightly with plastic wrap in the refrigerator for up to 5 days. To reheat, place in the microwave for 30-45 seconds, in the oven at 350\u00baF for 15 minutes, or in the air fryer at 300\u00baF for 3-4 minutes.<\/li>\nIn the Freezer:<\/strong> Freeze leftover baked quiche for up to 3 months. Remove it from the springform pan, then wrap it in 2-3 layers of plastic wrap followed by a layer of heavy-duty aluminum foil. To <\/li>\nReheat Thawed:<\/strong> Thaw overnight in the fridge, then bake at 350\u00baF for 15-20 minutes, until the center reaches 165\u00baF.<\/li>\nReheat From Frozen:<\/strong> Cover with foil and bake at 350\u00baF for 35-40 minutes or until the center reaches 165\u00baF.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/figure>\n\n\n\nBreakfast<\/a> foods are my absolute favorite! Here are a few more ideas you could use for a fun holiday, ladies\u2019 lunch, brunch or family get-together.<\/p>\n<\/div>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nSpray a 10-inch spring-form pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nUse your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns<\/span> as possible.<\/span><\/p>\n<\/li>\n\nAdd the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n<\/figure>\n\n\n\nBreakfast<\/a> foods are my absolute favorite! Here are a few more ideas you could use for a fun holiday, ladies\u2019 lunch, brunch or family get-together.<\/p>\n<\/div>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nSpray a 10-inch spring-form pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nUse your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns<\/span> as possible.<\/span><\/p>\n<\/li>\n\nAdd the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Breakfast<\/a> foods are my absolute favorite! Here are a few more ideas you could use for a fun holiday, ladies\u2019 lunch, brunch or family get-together.<\/p>\n<\/div>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nSpray a 10-inch spring-form pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nUse your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns<\/span> as possible.<\/span><\/p>\n<\/li>\n\nAdd the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nSpray a 10-inch spring-form pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nUse your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns<\/span> as possible.<\/span><\/p>\n<\/li>\n\nAdd the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nSpray a 10-inch spring-form pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nUse your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns<\/span> as possible.<\/span><\/p>\n<\/li>\n\nAdd the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Spray a 10-inch spring-form pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nUse your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns<\/span> as possible.<\/span><\/p>\n<\/li>\n\nAdd the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Use your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns<\/span> as possible.<\/span><\/p>\n<\/li>\n\nAdd the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Add the squeezed hash browns, \u00bc cup shredded cheddar<\/span> (if using), \u00bd teaspoon garlic powder<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc cup melted unsalted butter<\/span> to a large bowl and toss until the potatoes are evenly seasoned.<\/span><\/p>\n<\/li>\n\nPress the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Press the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.<\/span><\/p>\n<\/li>\n\nPlace the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Place the crust in the freezer and let it freeze for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Once the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFIlling<\/h4>\n\n\nWhile the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
While the crust is in the oven, prepare the filling by whisking together 6 large eggs<\/span>, 1 cup whole milk<\/span>, and \u00bd cup heavy whipping cream<\/span>.<\/span><\/p>\n<\/li>\n\nAdd \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Add \u2154 cup shredded cheddar cheese<\/span>, \u2153 cup chopped crisp bacon<\/span>, \u00bc cup sliced green onions<\/span>, \u00bd teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and \u00bc teaspoon paprika<\/span>. Pour the filling into the crust once it is partially baked.<\/span><\/p>\n<\/li>\n\nTurn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Turn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.<\/span><\/p>\n<\/li>\n\nLet the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Calories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>176<\/span>mg<\/span><\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span>Potassium: <\/span>357<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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