Preheat the oven to 425° F, with the oven shelf in the top 1/3 of the oven.
Grease a 9-inch pie dish.
If shredding potatoes yourself, peel and grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.
Take a handful of the rinsed grated potatoes, OR the thawed frozen shredded hash browns, and squeeze the excess water out. Then place them into a large bowl. Repeat this process with the remainder of the potatoes. You should have about 4 cups of the shredded potatoes.
Add melted butter and salt and mix to combine.
Spray the hash brown crust with oil spray.
Place the egg mixture ingredients in a bowl and whisk to combine.
To Fill the Quiche
When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.
Scatter the bacon and onion mixture across the base, then the cheese.
Then pour the egg mixture in.
Baking the Quiche
Return the quiche to the oven and turn the oven down to 350°.
Bake for 25 minutes, or until the filling is set. Test this either by inserting a skewer into the center (it should come out clean) or by touching the center gently (it should spring back).
Let it rest for 5-10 minutes before serving.
Recipe Note
*Hash brown crust has less than half of the calories the regular quiche pastry crust does.
*You need to use starchy potatoes for the hash browns so they will cook correctly; Russets are the best to use.
* Make sure to use a pie dish that doesn’t have a removable base. If you do, there is a high risk that the filling will leak out and drip into the oven while it bakes.
*The quiche reheats really well in the oven and lasts for up to 3 days in the refrigerator. Keeps really well in the fridge and freezer, and reheating the quiche in the oven will make the edges nice and crispy again.
