The “Crispy Nest” Bacon & Cheese Quiche
This version uses a sharp Swiss and Cheddar blend to provide a sophisticated, nutty depth to the smoky bacon.
| Category | Details |
| Prep Time | 15 minutes |
| Blind Bake | 20 minutes |
| Final Bake | 30 minutes |
| Yield | 1 (9-inch) Quiche |
🍴 Ingredients
- The Hashbrown Crust:
- 20 oz Shredded hashbrowns (thawed and squeezed dry)
- 4 tbsp Unsalted butter, melted
- ½ tsp Salt & ¼ tsp Paprika
- The Filling:
- 8 slices Bacon, cooked crisp and crumbled
- 1 cup Swiss cheese, shredded
- 1 cup Sharp Cheddar, shredded
- 2 Green onions, thinly sliced
- The Custard:
- 4 Large eggs
- 1 cup Heavy cream or Half-and-half
- ¼ tsp Nutmeg (essential for that “French” flavor)
- Black pepper to taste
👩🍳 Instructions
1. The Potato Forge
- Preheat your oven to 200°C (400°F). Grease a 9-inch pie dish or springform pan.
- Toss the bone-dry hashbrowns with the melted butter, salt, and paprika.
- Press the potatoes into the bottom and up the sides of the dish. Pack them tight!
- The Blind Bake: Bake for 20–25 minutes until the edges are golden and the bottom feels firm.
2. The Savory Layers
- Turn the oven down to 190°C (375°F).
- Sprinkle half of the shredded cheeses onto the bottom of the hot crust. Layer on the crumbled bacon and green onions, then top with the remaining cheese.
3. The “Silk” Pour
- In a bowl, whisk the eggs, cream, nutmeg, and pepper.
- Slowly pour the custard over the fillings. The “Air Bubble” Tip: Use a fork to gently lift the cheese/bacon so the egg mixture can seep all the way to the bottom.
4. The Custard Set
- Bake for 30–35 minutes.
- The “Jiggle” Test: The quiche is done when the top is slightly puffed and golden, and the center has a slight, firm jiggle (like flan).
5. The Rest
- Let the quiche sit for 10 minutes before slicing. This allows the custard to fully set and makes it much easier to lift out of the potato crust.
The “Vichyssoise” Twist: To make this extra “Grandma-chic,” add half a cup of sautéed leeks instead of green onions. The combination of potato crust, leeks, and cream mimics the flavor of classic French potato-leek soup.