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Quiche Lorraine with Hash Brown Crust
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(96 rated)
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A store-bought package of shredded hash brown potatoes is the time-saving trick behind this delicious dish.


    • One 20-ounce package shredded hash brown potatoes
    • 3 tablespoons butter, melted
    • 6 strips bacon
    • 1 small shallot, minced
    • 1 cup Gruyere cheese, shredded
    • 1 cup heavy cream
    • 1/2 cup milk
    • 3 eggs
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • Pinch nutmeg


Quiche Lorraine with Hash Brown Crust Debbie Koenig

Preheat oven to 425 degrees F and grease a 10-inch tart pan.

Press the shredded hash browns firmly into the tart pan in an even layer, and drizzle with the butter. Bake for 20-25 minutes, until lightly browned. Reduce oven to 350 degree F.

In a large skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain. When cool enough to handle, crumble the bacon and scatter it, the shallot, and the cheese inside the crust.

Combine cream, milk, eggs, salt, pepper, and nutmeg in a large bowl and whisk vigorously for a minute or two. Pour over the crust—it will seep through, but don’t worry. Bake quiche for 25-30 minutes, until it barely jiggles and a knife inserted in the center comes out clean. Serve hot or at room temperature.