Quiche Lorraine

You will love this Quiche Lorraine with a hash brown crust! Filled with bacon, spinach, eggs, it is to-die-for.
Course Breakfast
Cuisine French
Keyword Bacon Quiche, Quiche Lorraine, Quiche with Hash Brown Crust
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 325kcal
Author Pretty Providence


Hash Brown Crust

  • 4 Cups Frozen Hash Browns
  • 2 Tbsp Butter
  • 1 tsp Salt
  • Butter


  • 1/2 tsp Butter
  • 4 Slices Bacon
  • 1/2 small Onion finely chopped
  • 1 Garlic clove minced
  • Spinach to taste
  • 3/4 Cup Cheddar Cheese

Egg Mixture

  • 2 Eggs
  • 2 Egg Yolks
  • 1 Cup Milk
  • 3/4 Cup Heavy Cream
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt



  • Thaw frozen potatoes and squeeze as much moisture out of them as possible. (This is easiest if you lay them across a layer of paper towels to thaw!)
  • Sautee Bacon, Onion and Garlic together in butter until bacon is starting to brown (but not crispy) and onions are clear. Set aside.
  • Shred Cheese

Hash Brown Crust

  • Preheat oven to 425 degrees
  • Grease a 9" quiche dish with butter
  • Add potatoes, butter and salt to a bowl and mix well.
  • Pour potato mixture into the quiche dish and press across the bottom and sides with your hands or a spatula.
  • Spray the mixture with oil spray. Bake for 30 minutes.


  • Add eggs, milk, cream, salt, and cinnamon to a bowl. Whisk until well mixed.
  • When the crust is baked, switch the oven to 350 degrees.
  • Cover the crust layer with bacon, onion and garlic mixture. Next, sprinkle a layer of cheese. Throw in a handful of spinach. Pour egg mixture over all of that and bake for 25 minutes or until cooked through.


Calories: 325kcal | Carbohydrates: 22g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 148mg | Sodium: 665mg | Potassium: 419mg | Fiber: 2g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 9.2mg | Calcium: 152mg | Iron: 1.5mg