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Ham & Cheese Hash Brown Quiche

A hearty, gluten-free friendly quiche featuring a crispy shredded potato crust filled with fluffy eggs, savory ham cubes, and melted cheddar cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 6 slices
Course: Breakfast, Brunch, Lunch
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

The Crust
  • 20 oz frozen shredded hash browns thawed and squeezed dry
  • 4 tbsp unsalted butter melted
  • 0.5 tsp salt
  • 0.25 tsp black pepper
The Filling
  • 6 large eggs
  • 0.5 cup milk or half-and-half
  • 1.5 cups cooked ham cubed
  • 1.5 cups cheddar cheese shredded
  • 2 green onions chopped
  • 0.25 tsp garlic powder

Equipment

  • 9-inch Pie Dish
  • Mixing bowls
  • Clean kitchen towel (for drying potatoes)
  • Whisk

Method
 

  1. Thaw hash browns and squeeze them in a towel to remove as much moisture as possible.
  2. Preheat oven to 425°F (220°C). Mix hash browns with melted butter, salt, and pepper.
  3. Press mixture firmly into bottom and sides of a 9-inch pie dish to form a crust.
  4. Bake crust for 20-25 minutes until edges are golden and crispy. Lower oven temp to 350°F (175°C).
  5. Whisk eggs, milk, and spices together. Scatter ham and half the cheese into the baked crust.
  6. Pour egg mixture over filling and top with remaining cheese.
  7. Bake for 25-30 minutes until center is set. Let cool 10 minutes, garnish with green onions, and serve.

Notes

Squeezing the water out of the potatoes is essential for a crispy crust. If using pre-cooked ham, ensure it's not too watery.