Quiche with Hash Brown Potato Crust

5 from 5 votes

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!

Prep Time30

Cook Time1 30

Total Time2

Course: Breakfast and Brunch

Cuisine: French

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

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.

Notes

SUBSTITUTIONS:

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.

TIP:

To keep the crust from getting too brown, cover the crust with foil or use pie crust protectors.

MAKE AHEAD:

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.

FREEZER-FRIENDLY:

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.

REHEATING INSTRUCTIONS:

Reheat individual slices in an oven or toaster oven at 350 degrees.

Nutrition