Our hash brown quiche is a yummy and hearty breakfast made in a single dish—no annoying cleanup! With juicy diced hame and sharp cheddar cheese, it’s a delicious breakfast for the books.
It’s really a unique play on the traditional bacon zucchini quiche. There’s no pie crust and you can also make it gluten-free by skipping the flour or making our crustless spinach quiche. (You don’t need to substitute it with anything.)
Try experimenting with different add-ins or toppings! You can use spinach, mushrooms, broccoli or bacon, whatever you like…even personalize the quiche for picky eaters. It’s a totally versatile breakfast dish!
Hash Brown Quiche with Ham Recipe
what you'll need
- 4 cups hash browns shredded, thawed
- salt and pepper
- 1/4 cup unsalted butter melted
- 9 large eggs beaten
- 2 Tbsp all-purpose flour
- 1 cup whole milk or half-and-half
- 3/4 cup ham diced, cooked, or sausage crumbles
- 1/2 yellow onion diced
- 1/2 green bell pepper diced
- 1/2 tsp salt
- pepper to taste
- 1/2 cup cheddar cheese medium or sharp, shredded
let's do it
- Preheat oven to 450 degrees and spray a 9" deep dish pie plate with cooking spray and set aside.
- Season hash browns with a bit of salt and pepper then toss with melted butter until well coated. Press hash browns into the bottom and sides of pie dish to form a crust.
- Bake for 20–25 minutes until golden brown and beginning to crisp along edges.
- Meanwhile, crack 1 egg into a medium-sized mixing bowl and whisk together with flour until completely smooth. Add remaining 8 eggs and whisk until smooth then stir in milk or half-and-half, ham, onion, bell pepper, salt and pepper.
- When crust is ready, remove from oven and reduce oven heat to 350 degrees. Pour egg mixture into crust and top with shredded cheese. Return quiche to oven and bake for 45-50 minutes or until light golden brown on top and firm in center. Remove from oven and allow it to cool for at least 10 minutes before slicing and serving.