Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hash Brown Crust Ham and Cheddar Quiche


  • Author: amycaseycooks
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Description

Hash Brown Crust Ham and Cheddar Quiche. This tasty quiche substitutes frozen hash browns for the traditional crust. The gluten free quiche is loaded with all your breakfast favorites including eggs, cheddar cheese, potatoes and ham. Brunch at home has never been so delicious!


Ingredients

Units Scale
  • 4 cups of cubed frozen hash browns
  • 3 tablespoons salted butter, melted, plus more for greasing pie plate
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon pepper, divided
  • 1 teaspoon garlic powder
  • 5 large eggs
  • 1 cup heavy cream
  • 1/4 cup thinly sliced scallions
  • 1 cup cooked ham, 1/4 inch dice
  • 1 cup shredded sharp cheddar cheese, packed
  • 1 teaspoon spicy mustard

Instructions

  1. Preheat oven to 450 degrees F. Grease a 9 inch pie plate with butter and set aside.
  2. Place the frozen hash browns in a large bowl. Drizzle with the melted butter and extra virgin olive oil. Toss to coat. Sprinkle with 1 teaspoon of kosher salt, 1/2 teaspoon pepper and the garlic powder. Toss to coat the hash browns with the spices.
  3. Evenly spread the hash browns in the prepared pie plate and press up the sides of the pan. Bake for 30 to 35 minutes or until the hash browns are starting to brown.
  4. While the crust is baking, mix the filling. In a bowl or 4 cup measuring cup add the eggs and beat until combined. Stir in the heavy cream, scallions, ham, cheddar cheese, 1 teaspoon kosher salt, 1/2 teaspoon pepper and mustard.
  5. Remove the crust from the oven. Gently press down on the hash browns with a spatula to fill in any gaps in the crust. It doesn’t have to be perfect. You just want the crust to not have any big gaps.
  6. Carefully pour the egg mixture into the crust. Return the quiche to the oven and bake for 25 to 30 minutes or until the eggs are just set and have an internal temperature of about 170 degrees F on a digital thermometer.
  7. Remove the quiche from the oven. Let cool about 5 to 10 minutes before cutting into wedges and serving.

Notes

Use store bought hash browns ~ Picking up a bag of packaged hash browns speeds up the prep for the quiche. I used the frozen cubed potatoes for the crust, but shredded hash browns work too. You can also use the refrigerated hash browns. The parbaking time may need to be shortened though. Watch the crust the last 10 minutes or so of baking so it doesn’t burn.

Change up the cheese ~ Sharp cheddar is my first choice for quiche. Other good options are pepper jack, Swiss, Havarti, and colby cheeses.

Change up the meat ~ Diced smoky ham is a classic quiche ingredient. Some other breakfast meat options are cooked and crumbled bacon, diced Canadian bacon, and cooked and crumbled breakfast sausage.

Add sauteed vegetables ~ Stir in up to 1/2 cup of diced sauteed vegetables including zucchini, yellow squash, onions, bell peppers, and mushrooms.

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: entrée
  • Method: bake in oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 332
  • Sugar: 1.1 g
  • Sodium: 1132 mg
  • Fat: 25.7 g
  • Saturated Fat: 12.8 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 13.5 g
  • Fiber: 1.3 g
  • Protein: 13.1 g
  • Cholesterol: 156 mg

Keywords: quiche, hash brown quiche, hash brown crust quiche, ham and cheese quiche, breakfast recipe, brunch recipe