Breakfast Pie With a Hash Brown Crust
A savory breakfast pie combines creamy quiche and a crispy hash brown crust, uniquely topped with a bacon lattice.
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Instructions
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Preheat the oven to 400 F.
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Grease a pie tin, then press hash browns onto the bottom and up the sides; bake for 10 minutes until lightly browned.
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Arrange bacon slices on a parchment-lined sheet pan and cook concurrently for 10 minutes until firm.
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While baking, sauté mushrooms in melted butter with half of the salt and pepper for 3 minutes until browned.
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Whisk eggs completely; then mix in the cooked mushrooms, milk, shredded cheese, chopped scallions, and remaining salt and pepper.
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Pour the egg mixture into the hash brown crust and bake for 25 minutes until mostly set.
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Form a bacon lattice over the egg, then brush with maple syrup.
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Continue baking for an additional 10-15 minutes until the bacon is crispy and the egg is cooked through.
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Serve, optionally garnished with additional scallions and maple syrup.