Potato-Crusted Quiche

Susan Miller


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.

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4 Hr


Slow Cooker Crock Pot


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

Directions Step-By-Step

Cook bacon. Chop. Set aside.
Chop broccoli, spinach, and onion.
Grease slow cooker with butter.
Line the bottom of the slow cooker with hash browns.
In a large mixing bowl, combine eggs, cream, pepper, onion, broccoli, and spinach. Stir well.
Pour egg mixture over hash browns. Sprinkle cooked bacon on top of egg mixture.
Cover and cook on LOW 4 hours.
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.

Read more at allfreeslowcookerrecipes.com/...K.99

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Gluten-Free
Hashtags: #Crock Pot, #breakfast