How to improve on ham-and-cheese quiche? Bake it in an uber-crispy hash brown crust for the perfect breakfast dish for a crowd.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for greasing the pan
- 32 ounces frozen, shredded hash browns, thawed, drained if needed
- 7 large eggs
- 1 1/2 cups half-and-half
- 1 1/2 cups shredded mixed Gruyere and Swiss cheese
- 1/3 cup chopped fresh chives
- 4 ounces sliced deli ham, diced
- Kosher salt and freshly ground black pepper
Instructions
- Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
- Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
- Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
- Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 623 |
| Total Fat | 44 g |
| Saturated Fat | 21 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 223 mg |
| Sodium | 636 mg |
Reviews
This was my first time making this recipe. As always, you should read all the reviews first to avoid any pitfalls.
Just as a point, you should never use a springform pan without wrapping it in aluminum foil and placing it on a rimmed baking sheet. However I didn’t think it was right vessel to use so I opted for the deep French white baking crock.
Instead of frozen hash browns I used the Simply brand shredded potatoes. I was only making four servings so cut back to five eggs. Other than that I followed the rest of the recipe.
I personally would have just given it three stars but my guests really liked it so I bumped it to four stars.
I agree with a few other reviews… next time I will pre cook the hash browns for a crispier crust. I seasoned the potatoes first with a little less butter but it took about 20-25 minutes more to get them a little browned on the edges. I also liked the idea of adding baking powder ( not soda) for more rise, but I thought a tablespoon was excessive so I used 1 teaspoon instead. Turned out nice and puffy. But again it took longer to cook through till it wasn’t jiggling in the middle.
Next time I will sweat some sweet onion and poblano pepper while the crust is baking. The meat can be really anything. I’d like to try precooked bacon or sausage. Also the cheese can be anything else. Cheddar, mozzarella, Gouda would be good… I just think it needs more of it.
Overall it was easy to make and everyone loved it so I will definitely try it again.
Just as a point, you should never use a springform pan without wrapping it in aluminum foil and placing it on a rimmed baking sheet. However I didn’t think it was right vessel to use so I opted for the deep French white baking crock.
Instead of frozen hash browns I used the Simply brand shredded potatoes. I was only making four servings so cut back to five eggs. Other than that I followed the rest of the recipe.
I personally would have just given it three stars but my guests really liked it so I bumped it to four stars.
I agree with a few other reviews… next time I will pre cook the hash browns for a crispier crust. I seasoned the potatoes first with a little less butter but it took about 20-25 minutes more to get them a little browned on the edges. I also liked the idea of adding baking powder ( not soda) for more rise, but I thought a tablespoon was excessive so I used 1 teaspoon instead. Turned out nice and puffy. But again it took longer to cook through till it wasn’t jiggling in the middle.
Next time I will sweat some sweet onion and poblano pepper while the crust is baking. The meat can be really anything. I’d like to try precooked bacon or sausage. Also the cheese can be anything else. Cheddar, mozzarella, Gouda would be good… I just think it needs more of it.
Overall it was easy to make and everyone loved it so I will definitely try it again.
The tip I wanted to give is not for the recipe but the technique. Instead of using a buttered springform pan, used parchment paper to line the pan, pleating it up around the sides to create a solid surface before putting in the potatoes. Once the potatoes are pressed firmly into place it holds the pleats around the sides. No more dripping problems. The recipe I used as a base for a “cowboy quiche” flavor by adding red and green peppers, jalapeños, mushrooms and green onions.
Hey guys. Love all the quiche advise. I have a tip for those that are experiencing leaks etc . There are two secrets to having no leaks.
1- modify your hash brown crust. A lil thicker at the 90° where the bottom turns up the side. Also add a lil more cheese in the same troubles area. thing that goes in. Also what ever your ingredients are (not including eggs) have the idea in mind to add extra around inside edge.
2- I also layer it. I DO NOT MIX EVERYTHING WITH THE EGGS! I layer sausage , cheese, onions, etc in first then the eggs beaten with half n half on top filling up to the edge . Make sure the eggs are lLAST! (Make sure you use half n half not milk! Milk is to thin ) I use 8oz Half n Half per 9” quiche (5eggs) .
( Also instead of 350° , preheat over to 450° quickly put quiche in to minimize heat loss . Once door is shut set oven to 400 ° . After 5 mins set oven to 350° and cook as normal. I do also cover with foil , for first half of baking time. Try covering the whole quiche with foil , minus a 5” circle. Do basically it’s the edge I’m protecting from getting to brown. I hope I explained it well …. Enjoy !
#FoodNetworkRocks
1- modify your hash brown crust. A lil thicker at the 90° where the bottom turns up the side. Also add a lil more cheese in the same troubles area. thing that goes in. Also what ever your ingredients are (not including eggs) have the idea in mind to add extra around inside edge.
2- I also layer it. I DO NOT MIX EVERYTHING WITH THE EGGS! I layer sausage , cheese, onions, etc in first then the eggs beaten with half n half on top filling up to the edge . Make sure the eggs are lLAST! (Make sure you use half n half not milk! Milk is to thin ) I use 8oz Half n Half per 9” quiche (5eggs) .
( Also instead of 350° , preheat over to 450° quickly put quiche in to minimize heat loss . Once door is shut set oven to 400 ° . After 5 mins set oven to 350° and cook as normal. I do also cover with foil , for first half of baking time. Try covering the whole quiche with foil , minus a 5” circle. Do basically it’s the edge I’m protecting from getting to brown. I hope I explained it well …. Enjoy !
#FoodNetworkRocks
I made the recipe and had all the same issues with my springform pan as described in other comments BUT you can’t beat the drama of unmolding the dish for a holiday table. Next time I would put my springform pan in a strong tin foil sling.
I have been making quiche for a long time with hash browns, I par cook my hash browns in a skillet with my seasoning and a small amount of olive oil. Pack the hash browns in the bottom and up the sides of a nine inch pie plate. Add one tablespoon of baking powder (gives you a nice, fluffy texture) and pour into the pie plate with your already par cooked potatoes. Make a foil tent and cook for the first 20 min with the tent on your quiche; this will help bake the eggs and also help your quiche rise and stay moist. Then just finish baking as directed. Depending on which vegetables you add, you may get more water from those and the quiche might take a little longer to bake. I also use 1/2 and 1/2 or heavy cream, never milk. I think everyone will be happier with the results!
Each of you give good advice! Thanks. Michael.
Too deep. The eggs after 50 minutes were not cooked, and it leaked all over the bottom of the oven.
Wonderful simple dish. Huge hit. I did mix 1/2 cup finely chopped cheese with 7 TB butter to potatoes. Other TB went on pan. Had a half package of bacon open so used it. Sure wish I would have seen that tip on foil wrap of pan! Got some smoke on a 30 degree day to vent out.
NEVER use that much butter at most 4 tablespoons, crispy crust use 2 and add some cheese to the hashbrowns, add caramelized onions on the cooked base, use prosciutto ham or cooked bacon instead, dust the top with nutmeg before final cook. So good you could sell it!
This has the potential to be fantastic However, cut back on the melted butter ( maybe 8 TBSP), add lots of salt and pepper to the mixture and to avert disaster in your oven, I highly suggest you , encase your springform pan with foil after filling with the hash browns, and then place the springform pan on a cookie sheet. By doing this, you will avoid the epic leak of melted butter leaching out and burning in the bottom of your oven.
I also added a layer of caramelized onions to the cooked crust before filling with the egg mixture as suggested by another cook.
I also added a layer of caramelized onions to the cooked crust before filling with the egg mixture as suggested by another cook.