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Hashbrown-Crusted California Quiche with Avocado Roses

  • Author: Morgan
  • Total Time: 2 hours
  • Yield: 6-8 1x


Adapted from Recipe Tin Eats


Units Scale

For the Hashbrown Crust:

  • 4 cups frozen shredded hash browns, thawed
  • 3 tabelspoons unsalted butter, plus more for greasing
  • 1 teaspoon Kosher salt
  • Olive oil spray

For the Filling:

  • 1/2 tablespoon butter
  • 8 ounces bacon, diced
  • 1 small yellow onion, diced
  • 1 bell pepper, diced
  • 1 cup shredded monterrey jack cheese
  • 2 large eggs + 2 egg yolks
  • 1 cup milk
  • 3/4 cup cream
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon black pepper
  • 12-15 cherry tomatoes
  • 1 avocado
  • Drizzle of lemon or lime juice
  • 1 handful of sprouts
  • Red pepper flakes
  • Hot sauce, if desired


  1. Preheat the oven to 425°F. Butter a 9" springform pan. * Melt 3 tablespoons of butter in a microwave-safe dish.
  2. Place the thawed hashbrowns in a large bowl. Toss with the melted butter, and 1 teaspoon Kosher salt. Pour the mixture into the prepared dish.
  3. Press the hashbrowns into an even layer on the bottom of the dish and up the sides. You want to be sure that it's firmly and evenly packed together. Spray with olive oil spray and bake the crust until lightly golden, about 30 minutes.
  4. As the crust bakes, prepare the filling. Melt 1/2 tablespoon of butter in a pan over medium-high heat.
  5. Add the onion, bell pepper, and bacon into the pan. Saute until the onion is translucent and the bacon is lightly cooked but not yet crispy. Set aside to cool.
  6. Combine the 2 eggs and egg yolks, milk, cream, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Whisk until well-combined.
  7. Pour off any excess grease from the bacon mixture, and blot lightly with a paper towel to absorb extra moisture. Evenly layer the bacon mixture on top of the hashbrown crust base. Then, sprinkle over the monterrey jack cheese.
  8. Pour the egg mixture into the pan. Top with cherry tomatoes.
  9. Place the quiche back in the oven and lower the heat to 350°F.
  10. Bake until golden and set, about 40 minutes to 1 hour.
  11. Let the quiche for 5 minutes. As it rests, prepare the avocado roses.
  12. Cut the avocado in half, remove the pit, and carefully peel off the skin. Place, cut-side down, onto a cutting board.
  13. Thinly slice the avocado half from end to end. Then, lightly press on the sides of the avocado in order to fan out the slices into a line. Starting at one end of the line, curl the slices inward so that the avocado spirals around into a rose-like shape. Drizzle with lime or lemon juice. Repeat for the second avocado half.
  14. Using a spatula, transfer the avocado roses to the top of the quiche. Sprinkle with red pepper flakes and surround with sprouts.
  15. Serve with hot sauce, if desired.


* Note: If your springform pan does not seal tightly at the bottom, you may want to wrap the bottom with foil to avoid the egg from leaking out.

  • Prep Time: 45 mins
  • Cook Time: 1 hour 15 mins