1-First step: Prep the oven and pie dish Preheat your oven to 425°F, which is 220°C. Place the shelf in the top third of the oven, since that helps the crust brown well. Grease a 9-inch pie dish with butter, then set it aside. Be careful not to use a pie dish with a removable base, because the filling can leak out. If you are using fresh potatoes, peel them first. Then grate them, rinse them, and squeeze out as much water as you can. This step matters a lot because extra moisture can make the crust soggy instead of crisp.

2-Second step: Make the hash brown crust Place the shredded potatoes in a bowl with 2 tablespoons melted unsalted butter and 1 teaspoon salt. If you are using thawed frozen shredded hash browns, that works too and saves time. Mix everything so the potatoes are evenly coated. Press the potato mixture firmly into the greased pie dish, making sure it goes up the sides as evenly as possible. A tight press helps the crust hold together after baking. Spray the top lightly with oil spray to encourage that golden finish. Bake the crust for 30 minutes at 425°F. During this first bake, the potatoes start drying out and crisping up, which is exactly what you want for a strong base.

3-Third step: Cook the bacon mixture While the crust bakes, set a skillet over medium heat and melt 1/2 tablespoon butter. Add the 6 ounces of bacon cut into large dice, the diced small onion, and the minced garlic clove. Cook until the onion turns translucent and the bacon begins to brown. This mixture brings the quiche Lorraine flavor to life. The bacon adds smoke and salt, the onion adds sweetness, and the garlic gives the filling a savory backbone. If you like a little extra depth, keep the heat moderate so the onion softens without burning.

4-Fourth step: Whisk the filling In a mixing bowl, whisk together 2 egg yolks, 2 eggs, 1 cup milk, 3/4 cup cream, a pinch of freshly grated nutmeg, 1/2 teaspoon salt, and black pepper. Whisk until smooth and well blended. The custard should look silky and pale. A good whisk now helps the filling bake evenly later. For a slightly lighter version, you can replace part of the cream with more milk, but the texture will be less rich.

5-Fifth step: Assemble the quiche When the crust is finished baking, remove it from the oven and keep the oven on. Spoon the bacon mixture into the crust, then sprinkle the 3/4 cup grated cheese over the top. Cheddar gives a sharper bite, while gruyere adds a nutty, classic flavor. Carefully pour the egg mixture over the filling. Try not to overfill the crust, and move slowly so the custard settles evenly around the bacon and cheese. If you want to add extras like spinach or cooked ham, now is the time to layer them in.

6-Sixth step: Bake until set Reduce the oven temperature to 350°F, which is 180°C. Bake the quiche for 25 minutes, or until the center is set. The middle should no longer jiggle much when you gently shake the pan. If the top is browning too quickly, you can loosely cover it with foil for the last part of baking. The lower temperature helps the egg mixture cook gently, which keeps the filling creamy instead of rubbery. That is one of the biggest secrets to a great hash brown crusted quiche.

7-Final step: Rest and serve Let the quiche rest for 5 to 10 minutes before slicing. This short rest gives the custard time to firm up, making clean slices much easier. Serve warm for brunch, lunch, or even a light dinner. The recipe serves 6 to 8 people, so it is a nice choice for family meals or guests. If you are serving it for a brunch spread, pair it with fruit, salad, or toast for a full plate.