FOR THE CRUST:
24 ounces of frozen hash browns, thawed.
3/4 cups cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
FOR THE FILLING:
3 tablespoons butter
1/2 onion, diced finely
6 eggs, beaten
1/2 cup heavy cream
6 slices of bacon, cooked & crumbled
1 cup cheddar cheese, shredded
2 tablespoons of chives, sliced thinly
salt & pepper to your taste
using cheesecloth, strain as much water from the thawed hash browns as possible. add the hash into a mixing bowl with the cheese, salt, and pepper. mix to combine.
using a traditional spring form pan, butter the bottom & sides. them place the hash brown mixture into the pan. completely covering the bottom & sides.
place the hash brown pan into the freezer for at least one hour.
preheat your oven to 425 and place the frozen crust in to bake for 15 minutes.
while it is baking, prep your filling.
start by sautéing your onion in melted butter. allow them to caramelize for about 10 minutes. add in salt & pepper to season.
using a mixing bowl, combine the eggs & cream. whisk until they are fluffy, then add in the onions, the cheese, the chives, and the bacon. mix to combine.
pour your filling into the hash brown crust. bake at 375 for about 30 minutes. after 30 minutes, remove the quiche & loosen the spring form a tiny bit to separate the crust from the edges. place back into the oven & bake for another 10 minutes. doing this will help the edges of the hash brown get extra crispy.
allow the quiche to cool for about 15 minutes before cutting & serving.