12 Days of Foodie Flava – Hashbrown Crusted Bacon Lattice Quiche

I love the fact that the 12 Days of Christmas actually runs through to January 5 so I have a reason to keep cooking new things!

I LOVE quiche… and apparently so does my family. I was actually surprised that it didn’t last long AT ALL. I made it for Sunday breakfast, went out in the evening and came back to maybe two slices left, and then Monday morning The Husband asked who ate the last of it so I guess it was a hit with the ladybug too because the boys don’t eat eggs…


Even though it’s a bit time-consuming, it is a very easy and very delicious dish. I used a 9 inch pie plate for mine, but the size is up to you. The size of your pie plate will determine the amount of food you use. The recipe below is based on the size of my pie plate and should yield 8 decent-sized servings.


Hashbrown Crusted Bacon Lattice Quiche
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  • 8 eggs
  • 1 pkg shredded hashbrown potatoes, thawed
  • 1/4C heavy cream
  • 1/2 of a 16oz. breakfast sausage roll
  • 1C spinach
  • 1/2 yellow onion, chopped
  • 1 Tbsp. minched garlic
  • 1C Monterey jack cheese
  • 9 slices bacon


  • Preheat oven to 375 degrees. On a piece of parchment, wax paper, or aluminum foil, create your lattice of bacon strips and set aside. Brown the sausage and in the onions, minced garlic, and spinach and cook until spinach wilts and set aside to cool. Combine eggs and heavy cream until thoroughly incorporated and add in sausage mixture and cheese. Set aside while you press hashbrowns on bottom and up the sides of your pie plate. Gently pour the egg mixture into the hashbrown crust then gently transfer bacon to the top. Bake for 35 - 45 minutes until bacon is crisp and eggs are set. **Because a few of the strips of bacon overlapped the side of the pie plate, I placed a cookie sheet under my pie plate to catch any possible bacon fat.** Once you remove from the over, carefully drain any excess bacon fat that has settled around the crust. Set aside to cool and settle and serve hot.

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