Ham and cheese hash brown crust quiche is a delicious take on a traditional quiche. This hearty breakfast features a delightful combination of flavors sure to please even the pickiest eaters.
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I love quiche.
Traditional quiche is made with pie crust, but this one uses hash browns instead.
Because, really you can never go wrong with more potatoes.
The crispy hash brown crust adds an extra layer of yum to this quiche.
Lightly toasted and crispy, the crust alone is enough to make my mouth water just thinking about making it this weekend.
My boys love this recipe too.
They also love it when I use tater tots in place of hash browns for this crust.
It’s like their food fantasy come to life, and I am happy to oblige since they almost always eat every last bite on their plate.
You’ll need the following to make this amazing quiche:
- Refrigerated shredded hash browns – You can make your own, if you want, but that just seems like a lot of extra effort. You can also substitute spicy hash browns for a bit of a kick.
- Butter – Melt the butter for the recipe.
- Eggs – Large, beaten eggs.
- Half & half – You can use milk instead, but you’ll need to increase cook time and keep an eye on them burning.
- Ham – You can use dice or chopped ham.
- Green onions – They add a little bit of onion flavor, but you could use thinly sliced shallots or chives if you prefer.
- Shredded cheddar cheese – You can shred your own or use bagged cheese. Sharp or mild both work.
How to make
When you are ready to make this quiche, here’s what you need to do:
To start, press the hash browns between thick layers of paper towels until all the excess moisture is removed.
If there is still more moisture, repeat the process with fresh paper towels.
Next, add the dry potatoes to a mixing bowl with the melted butter and toss until the potatoes are coated.
Use a spoon or pour the buttered potatoes into a 9″ pie plate.
When they are all in the pan, press them evenly out over the bottom of the dish and up the side to create a crust.
Once the pan is prepared, bake the crust at 450° for 20 to 25 minutes or until the hash brown crust has turned golden brown and begun to become crispy.
Add the remaining ingredients to a large mixing bowl and stir until evenly combined.
Pour the egg mixture into the prepared hash brown crust.
Finally, place the quiche in the oven and lower the temperature to 350° to bake for 30 minutes.
You’ll know it’s done when the quiche is golden brown on top and puffed up some.
You can also test it by inserting a toothpick into the center.
If it comes out clean, it is ready to serve and eat.
Serving and storing
One of the nice things about quiche is you can serve it for breakfast, lunch, or even dinner.
I recommend serving this quiche with your favorite condiments, like ketchup or hot sauce.
I also like to serve the quiche with a fresh fruit salad.
This quiche is a great make ahead meal.
You can bake it on Sunday and serve a warm breakfast until it’s gone.
To store, you can keep it in the pan and place plastic wrap tightly over the top.
To reheat, place in the oven at 300 degrees until warmed through.
You can also store individual servings in an airtight container and then reheat either in the oven or in the microwave.
Tips and tricks
- Blow your kids’ minds by thawing some tater tots and pressing them into the pan as the crust instead! It’s delicious and great way to get your tater tot obsessed kids excited for dinner.
- Add you favorite sautéed vegetables to quiche to sneak in extra veggies and nutrients.
- Try using seasoned hash browns for a nice added kick.
- For a lower calorie quiche, use Canadian bacon or turkey bacon instead of ham.
- You can use milk instead of half and half, but you’ll need to keep it in the oven for a bit longer and will need to watch it closely to avoid burning it.
Other quiches you may love
This ham and cheese hash brown crust quiche is a great way to get my kids to agree on a breakfast.
You should make this quiche this weekend to give your whole family a nice treat.
If you love quiche, check out these other recipes sure to make you happy:
If you’ve tried this HAM AND CHEESE HASH BROWN CRUST QUICHE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Ham & Cheese Hash Brown Crust Quiche
- 1 20 oz pkg refrigerated shredded hash browns
- 4 tbsp butter melted
- 4 large eggs beaten
- 1 cup half & half
- 1 cup chopped or diced ham
- 1/2 cup thinly sliced green onions
- 1 cup shredded cheddar cheese
- Press the hash browns between thick layers of paper towels until all the excess moisture's removed. Repeat if necessary.
- Add the dry potatoes to a mixing bowl with the melted butter, toss everything to evenly coat.
- Transfer the buttered potatoes to a 9" pie plate. Press them evenly out over the bottom of the dish and up the side to create a crust.
- Bake the crust at 450° for 20-25 minutes, until the hash brown crust has turned golden brown and begun to crisp up.
- To a large mixing bowl, add the rest of the ingredients. Stir them together until evenly combined.
- Pour the egg mixture into the prepared hash brown crust.
- Put the quiche in the oven, lower the temperature to 350°, and bake for 30 minutes. It's done when the quiche is golden brown on top and puffed. If you want to be sure, insert a toothpick into the center- if it comes out clean, it's cooked/set through.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.