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RECIPE
14 INGREDIENTS 13 STEPS 1hr 20min

Corn and Bacon Quiche

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.
Corn and Bacon Quiche Recipe | SideChef
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.
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
1hr 20min
Total Time
$2.59
Cost Per Serving

Ingredients

Servings
6
US / METRIC
3 cups
Frozen Shredded Hash Browns , thawed, lightly packed
3 Tbsp
divided
1 1/4 tsp
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
1 cup

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Nutrition Per Serving

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CALORIES
431
FAT
27.9 g
PROTEIN
15.7 g
CARBS
30.5 g

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.

Cooking Instructions

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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 dry Frozen Shredded Hash Browns (3 cups) 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 Wright® Brand Smoked 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 Kernels (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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Nutrition Per Serving
Calories
431
% Daily Value*
Fat
27.9 g
36%
Saturated Fat
14.9 g
74%
Trans Fat
0.3 g
--
Cholesterol
189.7 mg
63%
Carbohydrates
30.5 g
11%
Fiber
3.3 g
12%
Sugars
5.9 g
--
Protein
15.7 g
31%
Sodium
886.8 mg
39%
Vitamin D
0.8 µg
4%
Calcium
241.6 mg
19%
Iron
1.6 mg
9%
Potassium
569.2 mg
12%
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