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Breakfast Hashbrown and Feta Quiche Recipe

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4 from 7 reviews

This classic Breakfast Quiche recipe features a flaky homemade or refrigerated pie crust filled with a savory custard of eggs, milk, cream, cheeses, hashbrowns, and fresh vegetables. Perfect for brunch or breakfast gatherings, it offers a rich and satisfying meal with a crisp crust and creamy filling seasoned with herbs and spices.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 1 Homemade Quiche Crust (prepared beforehand) or 1 9-inch refrigerated pie dough

Filling

  • 4 large eggs
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon dried mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper, to taste
  • 3/4 cup shredded mild cheddar cheese
  • 1/4 cup feta cheese crumbles
  • 1 cup (4 ounces) frozen or refrigerated hashbrowns
  • 2 green onions, sliced (white, light and dark green parts)
  • 1/4 cup finely diced red pepper

Instructions

  1. Prepare the crust: If using homemade quiche crust, prepare it in a standard pie pan according to the recipe. If using refrigerated pie dough, transfer it to the pie pan, fold overhanging dough backward, and seal to form a rim. Decorate edges by pressing fork tines gently. Prick holes in bottom and sides with a fork to prevent puffing during baking.
  2. Freeze the crust: Place the prepared crust in the pan into the freezer for 15 minutes to firm up before blind baking.
  3. Preheat the oven: Set the oven temperature to 400°F (204°C).
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper over the crust and fill with pie weights, dry beans, or dry rice to weigh it down. Bake for 12 minutes to partially cook the crust.
  5. Reduce oven temperature and continue blind baking: Lower oven to 350°F (177°C). Carefully remove parchment and weights, and bake the crust for an additional 20 to 25 minutes until the bottom is lightly browned. This ensures the crust is fully baked and crisp.
  6. Make the filling: In a medium bowl, whisk together eggs, milk, heavy cream, dried mustard, oregano, garlic powder, kosher salt, and fresh black pepper. Layer the shredded cheddar cheese evenly on the bottom of the crust, then add the hashbrowns. Pour the egg mixture gently over the top. Sprinkle with sliced green onions, diced red pepper, feta cheese crumbles, and an extra handful of shredded cheddar cheese.
  7. Bake the quiche: Use a pie crust shield or aluminum foil to protect the crust edges from excessive browning. Bake at 350°F (177°C) for 40 to 50 minutes, until the quiche center is set and the top is lightly browned.
  8. Cool and serve: Allow the quiche to cool for at least 30 minutes before serving or storing. It can be reheated in a 200°F (93°C) oven for 20 minutes or served cold. Leftovers will keep refrigerated for up to 5 days.

Notes

  • Using a pie crust shield or foil helps prevent the crust edges from over-browning during the long bake time.
  • Blind baking the crust ensures a crisp bottom, preventing sogginess from the moist filling.
  • You can use frozen or refrigerated hashbrowns; no need to thaw before adding.
  • Letting the quiche cool before slicing allows the filling to set fully for neat slices.
  • Reheating low and slow preserves the texture and flavor of leftover quiche.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/breakfast-hashbrown-and-feta-quiche-recipe/