Spinach, Bacon, and Hash Brown Quiche

Hearty is the best way to describe this tasty quiche. Feel free to use fresh hash browns if you prefer; just drain them very well before cooking.


  • 2 strips thick-cut bacon, chopped
  • 1 cup frozen hash brown potatoes, thawed
  • 4 ounces frozen chopped spinach, thawed and drained well
  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 1 (9-inch) pastry crust, unbaked
  • 3 eggs
  • 1 egg yolk
  • ½ cup half-and-half
  • ½ cup sour cream
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked pepper
  • 1 cup shredded pepper jack cheese
  1. In a medium skillet over medium heat, add the chopped bacon. Cook, stirring often, until the bacon is crisp. Remove the bacon from the pan to drain.

  2. Add the hash browns to the pan and cook until browned and crisp, about 10 minutes. Remove from the pan to drain.

  3. Add the spinach and onion and cook until the onions are soft, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside to cool. Drain off any excess water.

  4. Heat the oven to 375°F.

  5. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.

  6. In a medium bowl, whisk together the eggs and egg yolk. Add the half-and-half, sour cream, salt, and pepper and whisk until well combined.

  7. Spread the spinach mixture, bacon, hash browns, and cheese evenly on the bottom of the crust. Carefully pour over the egg mixture.

  8. Bake for 30 to 40 minutes, or until the filling is set and starting to brown lightly on the top. Cool for 20 minutes at room temperature before serving.

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