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“Ready, Set, Cook! Special Edition Contest Entry. My family loves quiche for luncheons, breakfasts and snacks. Hashbrowns make a delicious crust and the crunchy bacon tops it all off perfectly!”
READY IN:
1hr 25mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
  • 14 cup butter, melted
  • 34 cup shredded Mexican blend cheese
  • 14 cup goat cheese, crumbled
  • 14 cup green onion, sliced
  • 2 eggs
  • 12 cup whole milk
  • 1 pinch salt and pepper
  • 10 slices bacon, cooked

Directions

  1. Preheat oven to 425 degrees F. Defrost hash browns at room temperature, then squeeze excess moisture from the potatoes and combine them with the melted butter in a small bowl. Press mixture into the bottom and sides of an ungreased 10 inch pie pan. Bake for 25 minutes or until potato crust is set.
  2. Remove pan from oven and arrange onions and both cheeses evenly over the potatoes. In a separate small bowl, beat together eggs, milk, salt and pepper. Gently pour over onions and cheeses.
  3. Return pan to oven and bake at 425 degrees F again for 30 minutes or until the quiche sets completely in the center. Cook bacon in a pan. Once cooled completely, crumble into pieces and sprinkle over top of quiche.

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