1-First Step: Heat the oven and prep the dish Start by preheating your oven to 425°F. Then grease a 9-inch pie dish with butter. Avoid using a removable-base pan if you can, because the filling may leak during baking. A sturdy pie dish gives the hash brown crusted quiche the best chance to hold together and bake evenly.

2-Second Step: Make the hash brown crust If you are using fresh potatoes, shred them first and rinse them under cold water. This removes extra starch that can make the crust gummy. Squeeze out as much water as possible using a clean kitchen towel or cheesecloth. In a bowl, mix the potatoes with 2 tablespoons melted unsalted butter and 1 teaspoon salt. Press the mixture firmly into the greased pie dish, working it up the sides as well as across the bottom. A tight press matters here because it helps the crust stay together after baking. Spray the top lightly with oil spray for a golden finish.

3-Third Step: Bake the crust first Bake the crust for 30 minutes at 425°F. You want the edges to turn golden and the base to set before adding the filling. If you are making the crust ahead of time, you can bake it, cool it, and refrigerate it until you are ready to assemble the quiche later.

4-Fourth 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, 1 small diced onion, and 1 minced garlic clove. Cook until the onion turns translucent and the bacon browns. Stir often so the garlic does not burn.

5-Fifth Step: Whisk the custard 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 the mixture looks smooth and well combined. The cream and eggs make the filling rich and soft, while nutmeg gives it that old-fashioned quiche flavor many people love.

6-Sixth Step: Assemble the quiche When the crust is done, take it out of the oven and lower the heat to 350°F. Add the cooked bacon, onion, and garlic mixture to the crust. Scatter 3/4 cup grated cheese over the top. Cheddar gives a sharper bite, while gruyere feels a little nuttier and more classic. Pour the custard over the filling slowly so it spreads evenly. If the crust looks uneven in spots, gently nudge the filling with a spoon so it settles into the corners.

7-Seventh Step: Bake until set Bake the assembled quiche at 350°F for about 25 minutes, or until the center is just set. It should have a slight wobble in the middle when you gently shake the pan. That means it will finish setting as it rests. If you bake it too long, the custard can turn rubbery, so start checking near the end of the bake time.

8-Eighth Step: Rest and serve Take the quiche out of the oven and let it rest for 5 to 10 minutes before slicing. This helps the filling firm up and makes each slice cleaner. Serve warm with a simple green salad, fruit, or roasted tomatoes for a complete meal.