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Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the hashbrowns with melted butter, then press them into the bottom and up the sides of a 9-inch pie dish to form a crust.
- Bake the hashbrown crust for 20 minutes or until golden brown. Remove from oven and set aside.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Layer the bacon, sautéed onions, cheddar cheese, and mozzarella cheese on the baked hashbrown crust.
- Pour the egg mixture over the layered ingredients, ensuring it is evenly distributed.
- Return the quiche to the oven and bake for an additional 25 minutes or until the eggs are set.
- Let cool slightly before garnishing with fresh parsley. Slice and serve warm.
Chef’s Tips
- Ensure the hashbrowns are well-drained to prevent a soggy crust.
- Customize the filling with your favorite veggies or proteins.
- Cheddar and mozzarella are great, but feel free to experiment with other cheeses like Gruyère or Swiss.
Nutrition (per serving)
Approximate: 300 calories, 15g protein, 20g carbs, 18g fat
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