Canadian Bacon Quiche

This Canadian Bacon Quiche skips the pie crust and is made using a shredded hash brown potato crust, instead. It makes a stellar entree for breakfast, brunch, lunch or dinner.

Ingredients to Make Canadian Bacon Quiche Recipe

I’m extremely fond of quiche. I have many variations and flavor combinations that have become true fan favorites. This quiche, uses shredded hash browns to make a crisp potato crust in place of pie dough, turning this quiche into a meal itself. Serve it for brunch, busy weeknights or holiday gatherings. Ingredients to make simple Canadian Bacon Quiche: (Scroll down for full printable recipe card.)

• Potato Crust: One 20-ounce package refrigerated hash browns, one egg, melted butter and Parmesan cheese to bind the crust ingredients together.
• Canadian Bacon: Six ounces of chopped Canadian Bacon
• Cheese: Shredded sharp cheddar cheese.
• Large Eggs: Six large eggs to make the quiche filling.
• Green Onions: For a mild onion flavor.
• Liquid: Use half and half or heavy cream for a rich and creamy texture.
• Seasonings: Salt, black pepper, granulated garlic or garlic powder, onion powder and ground nutmeg
• Garnish: chopped fresh Italian parsley for garnishing

How to Make the BEST Canadian Bacon Quiche Recipe

• Pre-Heat Oven and Prepare the Skillet: Preheat oven to 400˚F. Brush a 10-inch cast iron skillet or pie dish with one tablespoon melted butter. (You can use any similar oven safe skillet)
• Make the Hash Brown Crust: In a medium mixing bowl, stir together shredded hash browns, grated Parmesan cheese and egg until combined. Press hash browns firmly onto the bottom and up the sides of the prepared skillet. Bake until lightly golden brown. Remove from oven and let cool to warm. Lower oven temperature to 350°F.
• Assemble the Quiche Layers: Spread chopped Canadian bacon, green onions and one cup shredded cheddar cheese on bottom of crust.
• Whisk Eggs – In a large mixing bowl whisk eggs, heavy cream or half and half, salt, black pepper, granulated garlic, onion powder and nutmeg until well combined.
• Transfer Egg Custard to Crust – Pour the egg mixture evenly over Canadian bacon and crust. Sprinkle remaining cheddar cheese on top. (You can use more than 1/2 cup cheese on top, if desired)
• Oven – Bake per the cooking time in the recipe until the center has puffed up and eggs are set when the skillet is gently shaken.
• Serve – Remove from oven and let the quiche stand for 30 minutes before cutting and serving warm, garnished with parsley. 

Tips for Making Canadian Bacon Quiche

• Kitchen Tools You’ll Need: 10-inch cast iron skillet or similar size oven safe large skillet or deep dish pie plate, measuring cups and teaspoons, tablespoons, cheese grater, whisk or fork, medium bowl, large bowl and silicone spatula or large spoon for mixing.
• Potatoes Keep the Crust Gluten Free: There is no flour in this quiche making the crust and filling naturally gluten free.
• What is Canadian Bacon? Canadian bacon is a lean meat that includes the pork loin from the back of the pig and is sold as such in the US. It may also include a portion of the pork belly in the same cut. It’s much leaner than commonly used side bacon that’s made only from the pork belly. Back bacon is derived from the same cut used for pork chops.  
• Baking Dish Options: This quiche can be made in any type of similar size baking dish, pan or tart pan. A square 9×9-inch pan, could be used for square pieces, if preferred.
• Metal or Cast Iron is Preferred: Since the crust is made with shredded potatoes a cast iron or metal pie pan will result in the crispiest crust.
• Let the Quiche Stand for the Cleanest Cuts: Once baked, it’s helpful to let the Canadian Bacon Quiche stand for 20 minutes or so before cutting. When using a cast iron skillet, the ambient heat will keep it warm.
• Serving Options: Serve quiche topped with salsa or diced Roma tomatoes and sour cream and a green chopped salad for dinner or fruit salad for breakfast and brunch.

Recipe Variations

• Milk: Can I use low-fat milk for quiche? Cream or half and half will give the quiche the richest texture and flavor. You could adapt this quiche recipe using whole milk or 2% milk. I don’t recommend using skim milk.
• Protein Substitutions: You can use diced ham or cooked sausage or crumbled strips of bacon, in place of Canadian bacon.
• Vegetable Variations: You may opt to add steamed asparagus, bell peppers, hot peppers or mushrooms to the egg custard. Sauté in butter in a skillet over medium heat then add to the quiche.
• Herbs: Add fresh thyme leaves or fresh basil.
• Cheese: You can use any type of shredded cheese that you enjoy for this quiche. You could use pepper-jack cheese for spice, mozzarella cheese or colby jack cheese for a mild flavor.

Storage and Leftovers

• Leftovers: Store leftover Canadian Bacon Quiche covered with aluminum foil, plastic wrap or in an airtight container chilled in the refrigerator for up to 4 days.
• Reheating: Reheat in single servings in the microwave or in a 350°F oven on the lower rack or in an air fryer just until heated through.
• Freezer: Freeze leftover hash-brown crusted quiche for up to 2 months. Thaw in the fridge and reheat in a preheated 350°F oven until heated through.

More Quiche Recipes to Make

I have a bevy of quiche recipes to choose from for every occasion from a homestyle fiesta, to tea time with friends and a holiday brunch. Some other recipes you may enjoy.

• This Chicken Enchilada Quiche is a festive upgrade for a classic quiche.
• My recipe for Western Omelet Quiche is a fan favorite!
• This fusion Kentucky Hot Brown Quiche is a fabulous way to use leftover turkey.
• Crustless Mini Vegetable Quiche for those who want to skip the crust altogether.
• My recipe for Broccoli Cheddar Bacon Quiche can be served at any meal.
• This Easy Sausage Quiche comes out beautifully every single time.
• You may also like this Power Greens Egg Skillet from Kalyn’s Kitchen.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Mixer
• Measuring Set
• Mixing Bowls