potato-crusted quiche with a crusty top. a tasty one-dish supper that makes excellent use of leftovers. You can also use 1 cup of your favorite chopped vegetables, such as broccoli, tomatoes, onions, or peppers.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package frozen shredded hash brown potatoes, thawed
- ¼ cup butter, melted
- 5 eggs, lightly beaten
- 1 ½ cups shredded Swiss cheese
- 1 cup cooked ham
- ¼ cup milk
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan.
- Press potatoes into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned, about 10 to 15 minutes.
- In a large bowl, stir together beaten eggs, milk, cheese, ham, salt and pepper. Pour egg mixture into baked crust.
- Bake in preheated oven until center is set, about 20 minutes. The quiche will be browned on top and a knife inserted into the center will come out clean.
Nutrition Facts
| Calories | 525 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 320 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 22 g |
| Sodium | 722 mg |
| Sugars | 2 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I used the not frozen hash browns. Took them a while to get crispy. But, it came out great!
Gluten free! You can make this your own. Add onions, add mushrooms, switch out the quiche vegetables or cheese.
I used 2 packets Woolies ready-made mash small packets in the box). And 2 smoked viennas instead of the ham. Maybe some vegs added like bell peppers or mushrooms would be nice, instead of the meat (otherwise regular viennas and not smoked viennas)
Turned out great! I used egg whites, ham, and spinach. Had to use half sharp cheddar cheese with the Swiss because because I didn’t have enough.
Added Baby spinach, chopped tomato and baby portabella mushrooms…. delicious!
Loved the hash brown crust. Nice change and perfect for breakfast. A big hit.
Dry off the hashbrowns with paper towels, cook them for the recommended time +5 minutes, then finish under the broiler to get them crispy. Had to bake an extra 10 minutes for it to be done. Added ham, spinach, mushroom, sweetpeppers. Yummy, but prep the night before to save time.
Delicious! The only change that I made was that I substituted Pepper Jack cheese for the Swiss Cheese. Will happily make again!
We really liked it and intend to add some other vegetables to it next time to add even more flavors.
We loved this. The hashbrowns took longer to bake than directions but yummy dish, not as good the second day. So eat it up !
My potato crust took forever to bake, had I realized there were comments stating best to press moisture out of thawed hash browns and that overall dish took long to cook, that could’ve helped. I’m new to this site and now will be sure to check comments before trying a recipe. My quiche took over an hour to bake, I did add mushrooms, I onions and peppers, which added to cook time too, next time I’ll cook veggies in advance.
This was excellent! Used fresh grated potatoes, and tasted fine even though it looked kinda funky! My niece could enjoy it since it’s gluten free. Used asparagus, mushrooms, diced green and yellow bell pepper. Also 1/2 Swiss cheese and 1/2 white sharp cheddar. All loved it and going to make it again!!!
This was very good. My husband loved it. Due to food allergies I made a few changes. I used Japanese sweet potatoes for the crust and coconut milk for the milk and goat cheese.
I had no issues with sticking or the crust not browning. I used a glass pie pan. I thawed the potatoes overnight and pressed them with paper towels to dry them some. When I baked the potatoes I had my oven in convection mode. When I baked the egg part I turned convection off. This was very good. I changed the filling ingredients to suit what I had on hand. I used cheddar cheese, bacon, green onion, sausage and fresh spinach and mild green chili’s.
I had to reduce the butter in half and bake it at 425 like others for 25-30 min. to toast the hashbrowns. I also added 1/2 yellow onion sauteed. After it was sauteed I added in a clove garlic and 1 cup chopped fresh spinach just to wilt. Added that to the recipe ingredients and poured in on the crust. Great flavor and texture. One could even pan sear the ham a bit to get rid of some excess liquid from the finished product if you wanted.
This is a huge hit and very easy to make. I make it with Italian sausage instead of ham. the going to try or with potatoes o’Brien this time. getting them first and layering at bottom.
This has become a family favorite, especially for my vegetarian granddaughter.
Will make it again. L flyovers were even better than the first time since the potato crust was more flavorful.
I would make this dish again. My husband loved it. I added some canned green chilis, a bit of dry mustard, sauteed onion, and some sour cream. I lowered the amount of milk because I wanted to use up some ingredients.
My husband and I really like this quiche for breakfast. I made it exactly as the recipe the first time and it was very good. Since then I have made substitutions for the ham with bacon and breakfast sausage. Also I have added onion, green chilies, increased the eggs a little and left out the milk or used canned coconut milk in its place. All changes have turned out well! I make this weekly by doubling the recipe and baking it in an 11 x 16 Pyrex casserole dish for 30 minutes. I cut it into 12 singles servings and package it up for breakfasts at work. We have not tired of eating this quiche for breakfast yet and we are going on week 6. Just change up the ingredients each time and it will taste different. Enjoy!
This came out really good. I had frozen diced hash browns on hand so used those, it worked. I layered hte ham on the bottom as others had suggested. Only had slices of swiss so those went on top of the ham. I sauteed a little orange bell pepper and onion, then wilted kale in the pan with the pepper & onion. Let it cool then added to the eggs & milk and poured on top. Both the potato crust & quiche took a little longer to cook but came out great! Served with fruit & yogurt. Great breakfast.