Potato-Crusted Quiche
Potato-Crusted Quiche is an easy quiche recipe that you can make in your slow cooker. Some might consider this to be a crustless quiche recipe in the traditional sense, but it has a unique hash brown crust that is crispy and savory. This bacon quiche recipe is packed with broccoli, spinach, onions, three types of cheese, and more. Serve it up for a holiday brunch, or even on a weekday when you want to start your day with a satisfying meal. This quiche will soon become one of your favorite breakfast casserole recipes.
Notes
Check quiche after 3 hours to make sure it hasn't dried out. Do not overcook.
To make the hash brown bottom extra crispy, fry them in a pan before placing them in the bottom of your crock.
*This dish is naturally gluten-free.
Slow Cooker Time LOW4 hr
Cooking MethodCasserole
Ingredients
- 1 tablespoon butter
- 1 (1-pound) bag refrigerated shredded hash browns (if using frozen hash browns, thaw first)
- 10 eggs, beaten
- 1 cup light cream or half and half
- 3/4 cup shredded Colby and Monterey Jack cheese blend
- 3/4 cup shredded mild Cheddar cheese
- 1/2 teaspoon black pepper
- 10 pieces cooked maple-flavored bacon, chopped
- 1 cup broccoli, chopped
- 1/2 cup spinach, chopped
- 1/2 small white onion, chopped
Instructions
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Cook bacon. Chop. Set aside.
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Chop broccoli, spinach, and onion.
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Grease slow cooker with butter.
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Line the bottom of the slow cooker with hash browns.
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In a large mixing bowl, combine eggs, cream, pepper, onion, broccoli, and spinach. Stir well.
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Pour egg mixture over hash browns. Sprinkle cooked bacon and shredded cheese on top of egg mixture.
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Cover and cook on LOW 4 hours.