Quiche with Hash Brown Potato Crust
This recipe for Quiche with Hash Brown Potato Crust combines two breakfast classics for the ultimate savory brunch dish! The vibrant flavors of sharp cheddar cheese and ham enhance a rich egg custard filling and perfectly complement the crispy hash brown crust. It’s the ideal dish to brighten up any brunch spread!
Why This Recipe is a Keeper!
This hash brown crust quiche recipe showcases the traditional, vibrant layers of vegetables and cheese but swaps out the classic pie crust for a hash brown potato crust instead. Each bite overflows with flavor from the sautéed red bell pepper, fresh scallions, and savory ham, all brought together by the rich custard and pockets of cheddar cheese.
The egg custard filling is luscious and velvety thanks to the creamy half and half, while the sour cream helps balance the ham’s saltiness and the cheese’s richness. Garnish the finished quiche with fresh chives or parsley for the perfect pop of color!
This recipe is highly customizable, as the hash brown crust method can be paired with any desired filling! Swap in your favorite vegetables, cheeses, or proteins to suit your taste.
Additionally, one of the best parts of this recipe is that each component can be prepared a day ahead of time and refrigerated, including baking the crust. When you plan to serve it, assemble the quiche and bake. It’s the perfect savory brunch option to impress your guests!
This Quiche with Hash Brown Potato Crust recipe is:
- Customizable! Switch out any of the ingredients in the filling to suit your preference! Try different vegetables like broccoli or mushrooms and meat like bacon or breakfast sausage.
- Delicious and Hearty! The smooth, rich egg custard, cheese, and ham pair perfectly with the crispy hash brown crust.
- Make ahead! All of the components in this dish, including baking the crust, can be prepped up to a day in advance and refrigerated.
How to Make Quiche with Hash Brown Potato Crust:
Recipe Ingredients:
Here’s everything you’ll need to make this hash brown crust quiche recipe, along with instructions for preparing the ingredients. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Hash Browns: I prefer refrigerated hash browns because they have a better taste and texture than frozen hash browns and are more similar to freshly grated potatoes. Frozen also works; if using, thaw them in the fridge and then squeeze out the excess moisture before using. You will need approximately 4 cups.
- Cheddar Cheese: Mild, sharp, or extra sharp cheddar cheese all work great in this recipe. You can use Swiss or Gruyère, though, as both melt beautifully.
- Parmesan Cheese: Parmesan is a hard, dry cheese, and its combination with all-purpose flour helps keep the crust from getting soggy.
- All-Purpose Flour: A mixture of flour and Parmesan cheese helps prevent the crust from getting soggy. Sprinkle the mixture onto the crust after baking but before adding the filling. I like to use unbleached all-purpose flour because it is processed without chemicals. For a gluten-free option, use an all-purpose gluten-free blend.
- Sour Cream: Preferably full-fat. The sour cream balances out the ham’s saltiness and the richness of the cheese.
- Half-and-Half: This adds richness to this hash brown crust quiche and a lovely smooth texture. If you don’t have half-and-half, use a half cup of whole milk and a half cup of heavy cream instead. At the very least, use whole milk.
- Scallions: You can use a regular onion instead, but you must cook it longer to soften.
- Ham: Cut eight ounces of ham into cubes or buy cubed ham. Bacon, cooked Italian sausage, or breakfast sausage also work great in this quiche.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 425 degrees.
- Spray a deep-dish pie pan with cooking spray.
- MAKE THE CRUST: Combine the hash browns, 1/2 cup shredded cheddar cheese, melted butter, salt, and freshly ground black pepper in a bowl.
- Transfer to the prepared pie pan and press the filling into the bottom and up the sides.
- Bake for 30 minutes or until the outer hash browns around the rim start to brown.
- Reduce oven temperature to 350 degrees.
- Let cool while preparing the filling.
- In a small bowl, combine the Parmesan cheese and all-purpose flour. Sprinkle over the bottom of the crust.
- FILLING AND CUSTARD: Heat the butter in a small nonstick skillet over medium heat.
- Add the red bell pepper and cook for 2 to 3 minutes or until beginning to soften.
- Add the scallion and cook for 1 to 2 minutes or until softened.
- Let cool.
- Combine the bell pepper, scallions, ham, and cheese in a bowl, or save a bowl and combine in the cooled skillet you used to saute the vegetables.
- Transfer to the pie pan.
- Whisk together the eggs, half-and-half, sour cream, salt, and black pepper in a bowl.
- Pour over the ham and cheese combination in the pie pan.
- Bake for 45 to 50 minutes or until the center is set and the top is lightly browned. Test with a toothpick by inserting it in the center; it should come out clean. Alternatively, press the center; it should spring back to the touch.
- Let rest 15 minutes before cutting into slices.
Chef Tips and Tricks:
- To prevent the hash brown crust from becoming soggy, I like to sprinkle a combination of Parmesan cheese and all-purpose flour over the baked crust before adding the filling and custard.
- To keep the crust from getting too brown, cover the crust with foil or use silicone pie crust protectors.
Frequently Asked Questions:
Yes! If using frozen hash browns, thaw in the fridge first and then squeeze the excess moisture. You’ll need approximately 4 cups.
Yes! Every component of this quiche with potato crust can be made beforehand. To make the hash brown crust ahead of time, prepare the crust and bake as directed. Once cooled, cover it with plastic wrap and store it in the refrigerator for up to two days. The custard can be combined a day ahead of time and refrigerated. The filling can also be combined a day ahead of time and refrigerated. On the day of, fill the crust and bake as directed.
While this hash brown quiche is best enjoyed fresh, here are some tips to preserve the texture after freezing. First, let the quiche cool completely before storing it. This will prevent condensation, which can make the crust soggy. Wrap the quiche tightly in plastic wrap or aluminum foil, then place in an airtight container to prevent freezer burn. Freeze for up to three months. Thaw it in the refrigerator overnight and then reheat individual wedges in the oven at 350 degrees until heated through.
Storage:
- Store leftovers in the refrigerator for up to five days. Reheat individual slices in an oven or toaster oven at 350 degrees.
- Freeze for up to three months.
Serve with:
More great quiche recipes you’ll love!
- Tomato Pie Recipe with Corn and Basil
- Zucchini Quiche
- Crustless Spinach Artichoke Quiche
- Crustless Quiche with Sausage Bacon and Ham
Get all my quiche and tart recipes at Quiche and Tart Recipes – From A Chef’s Kitchen.
Quiche with Hash Brown Potato Crust
Click to Rate!
Equipment
Ingredients
Hash Brown Potato Crust
- Cooking spray - for pie pan
- 1 bag (20-ounce) refrigerated hash browns
- 1/2 cup shredded Cheddar cheese - mild, sharp, or extra sharp
- 2 tablespoons melted unsalted butter
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/3 cup shredded Parmesan cheese
- 2 teaspoons all-purpose flour
Filling and Custard
- 2 tablespoons unsalted butter
- 1/2 medium red bell pepper - seeded and chopped
- 2 bunches thin scallions - white and light green part only, chopped
- 2 cups shredded Cheddar cheese - mild, sharp, or extra sharp
- 8 ounces ham - cubed (or 8 ounces cubed ham)
- 4 large eggs - beaten
- 1 cup half-and-half
- 1/2 cup sour cream
- 1/4 teaspoon salt
- Freshly ground black pepper
- Chopped fresh parsley or chives - optional, for garnish
Instructions
Hash Brown Potato Crust
- Preheat oven to 425 degrees. Spray a deep-dish pie pan with cooking spray.
- Combine the hash browns, shredded cheddar cheese, melted butter, salt, and freshly ground black pepper in a bowl. Transfer to the prepared pie pan and press the filling into the bottom and up the sides.
- Bake for 30 minutes or until the outer hash browns around the rim start to brown.
- Reduce oven temperature to 350 degrees.
- Let cool while preparing the filling. In a small bowl, combine the Parmesan cheese and all-purpose flour. Sprinkle over the bottom of the crust.
Filling and Custard
- Heat the butter in a small nonstick skillet over medium heat. Add the red bell pepper and cook for 2-3 minutes or until beginning to soften.
- Add the scallion and cook for 1-2 minutes or until softened. Let cool.
- Combine the bell pepper, scallions, ham, and cheese in a bowl or in the cooled skillet used to saute the vegetables. Transfer to the pie pan.
- Whisk together the eggs, half-and-half, sour cream, salt and black pepper.
- Pour over the ham and cheese combination in the pie pan.
- Bake for 45-50 minutes or until the center is set and the top is lightly browned. Test with a toothpick by inserting it in the center; it should come out clean. Alternatively, press the center; it should spring back to the touch.
- Let rest 15 minutes before cutting into slices.
Recipe Notes
- If using frozen hash browns, thaw and squeeze out excess moisture. You’ll need approximately 4 cups.
- Can also use shredded Swiss or Gruyere cheese.
- Use bacon or cooked Italian or breakfast sausage in place of ham.
- To keep the crust from getting too brown, cover the crust with foil or use pie crust protectors.
- Can be prepped to the point of filling 1 day ahead. Bake the crust as directed and refrigerate. Combine the ham and cheese filling in a bowl, cover and refrigerate. Combine the custard filling in a bowl and refrigerate. When ready to bake, sprinkle the crust with the Parmesan cheese and flour. Add the ham and cheese filling and pour the custard over. Bake as directed.
- Cool completely. Wrap the quiche tightly in plastic wrap or aluminum foil, then place in an airtight container to prevent freezer burn.
- Freeze for up to three months.
- Thaw it in the refrigerator overnight and then reheat individual wedges in the oven at 350 degrees until heated through.
- Reheat individual slices in an oven or toaster oven at 350 degrees.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.