Bacon, Cheddar, Scallion Hash Crusted Dill & Leek Quiche!

Trust me! You want to make this delicious baconized potato hash crusted quiche filled with leeks, bacon, cheese, and dill. So impressive and comforting and well balanced and on and on. Just make it! #Repeat

Dill and Leek Quiche in a Bacon, Scallion & Cheddar Hash Brown Crust

Ingredients:

HASH BROWN CRUST

30 ounces frozen hash browns, thawed, squeeze liquid out

1/2 cup shredded sharp cheddar cheese

1/2 cup chopped crispy bacon, 7 pieces

1/4 cup minced scallion green tips, (chop 2 scallions and separate greens from white roots)

3/4 teaspoon sea salt

1/2 teaspoon granulated garlic

1/2 teaspoon ground black pepper

FILLING

2 tablespoons butter or cooking oil

1 medium leek, thinly sliced, over 1-cup

6 large eggs

1/2 cup plus 2-T heavy cream or whole milk

1/2 teaspoon sea salt

1/2 teaspoon dried mustard

1/2 teaspoon fresh ground pepper

1/4 cup chopped white root end from 2 scallions (above)

2 tablespoons chopped fresh dill

1 cup sharp cheddar cheese

1/2 cup shredded Italian Blend cheese

4 slices crispy bacon, chop 1/2-inch pieces

Instructions:

COMBINE hash browns, cheddar, bacon, 1-T bacon fat, scallions, salt, garlic and black pepper. Pat onto the bottom and up the sides of a greased 9-inch Spring Form Pan, and place into freezer for 1 hour.

PREHEAT oven to 425°F. Place frozen crust in oven and par-bake 20 minutes. Remove from oven and cool.

ADJUST oven heat to 375°F.

HEAT butter or oil in a skillet. Add leeks and cook about 8-10 minutes to soften; set aside.

WHISK eggs, cream, salt, mustard, and pepper. ADD cooked leeks, scallion whites, dill, both cheeses, and chopped bacon.

POUR egg mixture into par-baked hash brown crust.

BAKE in center of oven 35 minutes. Loosen edges of spring form pan and bake and additional 10-15 minutes to help crisp the edges. NOTE: I accidentally did not do this and baked my quiche 40 minutes total without loosen the edges. The crust was not crispy but we sure did enjoy it as is. SO if you are short of time I really think the quiche can be served after 40 minutes of baking time.

GARNISH: with bacon bits and dill.

Trust me! You want to make this delicious baconized potato hash crusted quiche filled with leeks, bacon, cheese, and dill. So impressive and comforting and well balanced and on and on. Just make it! #Repeat

Dill and Leek Quiche in a Bacon, Scallion & Cheddar Hash Brown Crust

Ingredients:

HASH BROWN CRUST

30 ounces frozen hash browns, thawed, squeeze liquid out

1/2 cup shredded sharp cheddar cheese

1/2 cup chopped crispy bacon, 7 pieces

1/4 cup minced scallion green tips, (chop 2 scallions and separate greens from white roots)

3/4 teaspoon sea salt

1/2 teaspoon granulated garlic

1/2 teaspoon ground black pepper

FILLING

2 tablespoons butter or cooking oil

1 medium leek, thinly sliced, over 1-cup

6 large eggs

1/2 cup plus 2-T heavy cream or whole milk

1/2 teaspoon sea salt

1/2 teaspoon dried mustard

1/2 teaspoon fresh ground pepper

1/4 cup chopped white root end from 2 scallions (above)

2 tablespoons chopped fresh dill

1 cup sharp cheddar cheese

1/2 cup shredded Italian Blend cheese

4 slices crispy bacon, chop 1/2-inch pieces

Instructions:

COMBINE hash browns, cheddar, bacon, 1-T bacon fat, scallions, salt, garlic and black pepper. Pat onto the bottom and up the sides of a greased 9-inch Spring Form Pan, and place into freezer for 1 hour.

PREHEAT oven to 425°F. Place frozen crust in oven and par-bake 20 minutes. Remove from oven and cool.

ADJUST oven heat to 375°F.

HEAT butter or oil in a skillet. Add leeks and cook about 8-10 minutes to soften; set aside.

WHISK eggs, cream, salt, mustard, and pepper. ADD cooked leeks, scallion whites, dill, both cheeses, and chopped bacon.

POUR egg mixture into par-baked hash brown crust.

BAKE in center of oven 35 minutes. Loosen edges of spring form pan and bake and additional 10-15 minutes to help crisp the edges. NOTE: I accidentally did not do this and baked my quiche 40 minutes total without loosen the edges. The crust was not crispy but we sure did enjoy it as is. SO if you are short of time I really think the quiche can be served after 40 minutes of baking time.

GARNISH: with bacon bits and dill.

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