RECIPE
14 INGREDIENTS13 STEPS1HR 20MIN

Corn and Bacon Quiche

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All the goodness of eggs and is stuffed with bacon, corn, peppers, and onions. Oh yes, and lots of cheddar cheese. It also has a hash-brown crust making it gluten-free as well. It’s a high quiche with lots of filling that envelops the potato crust making it very hearty and great for brunch, lunch or dinner.

1HR 20MIN

Total Cooking Time

14

Ingredients
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
3 cups
Frozen Hash Browns , thawed, lightly packed
3 Tbsp
divided
1 1/4 tsp
5 slices
1/2 cup
Diced Onions
1/4-inch dice
1/4 cup
1/4-inch dice
4
Large Eggs
1/4 cup
1 1/4 cups
Half and Half
1/2 Tbsp
1/2 tsp
Ground White Pepper
1 pinch
Crushed Red Pepper Flakes
1 cup
Frozen Corn , thawed
1 cup
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Author's Notes

Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid. I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

Directions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Brush a 9 1/2-inch deep dish (1 1/2 to 2 inches high) pie plate with Unsalted Butter (1 Tbsp) .
Step 3
Pat Frozen Hash Browns (3 cups) dry with a paper towel if needed. Toss hash browns with remaining Unsalted Butter (2 Tbsp) and Kosher Salt (1/2 tsp)
Step 4
Press hash browns evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
Step 5
Bake potato crust for 30 minutes.
Step 6
Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C).
Step 7
Meanwhile, chop Bacon (5 slices) into 1/2-inch pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan.
Step 8
To the same skillet add Onions (1/2 cup) and Red Bell Peppers (1/4 cup) and sauté until starting to soften, about 3-5 minutes.
Step 9
In a medium bowl whisk together Eggs (4) and Sour Cream (1/4 cup) until combined. Whisk in Half and Half (1 1/4 cups) , Dried Basil (1/2 Tbsp) , remaining Kosher Salt (3/4 tsp) , Ground White Pepper (1/2 tsp) and Crushed Red Pepper Flakes (1 pinch) .
Step 10
Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of Frozen Corn (1 cup) and Cheddar Cheese (1 cup) .
Step 11
Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
Step 12
Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
Step 13
Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.

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