Bacon and Cheese Quiche with Hashbrown Crust

🥔🧀 Start your morning right (or enjoy breakfast for dinner!) with this Bacon and Cheese Quiche with a crispy Hashbrown Crust! 🥓🍳It’s cheesy, savory, and packed with flavor — all nestled in a golden, crunchy potato base. Perfect for brunch, potlucks, or a cozy night in. Let’s dig in!IngredientsFor the Crust:3 cups frozen hashbrowns (thawed and squeezed dry)2 tbsp melted butterSalt & pepper to tasteFor the Filling:6 large eggs1 cup milk or half-and-half1 cup shredded cheddar cheese (or your favorite)6 slices cooked bacon, crumbled1/4 cup diced onion (optional)Salt & pepper to tasteInstructionsPrep the crust:Preheat oven to 400°F (200°C).Mix thawed hashbrowns with melted butter, salt, and pepper.Press into a greased 9-inch pie dish, pushing up the sides.Bake for 20-25 minutes or until golden and starting to crisp.Make the filling:In a bowl, whisk together eggs, milk, salt, and pepper.Stir in cheese, crumbled bacon, and onions if using.Assemble & bake:Reduce oven temp to 375°F (190°C).Pour egg mixture into the pre-baked hashbrown crust.Bake for 30-35 minutes, or until center is set and top is golden.Cool slightly, slice, and serve!📝 Note:You can customize this quiche to your liking! Try adding sautéed spinach, bell peppers, or mushrooms for extra veggies. Not a bacon fan? Swap it for ham or leave it out for a meatless version. Great for using up what you have in the fridge!