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a slice of ham and cheese quiche with a crispy potato hash brown crust, garnished with sliced green onions. The quiche is on a small white plate on a table.
5 from 4 votes

Hash Brown Crust Quiche

Hash Brown Crust Quiche is a creamy, savory quiche baked in a crispy shredded potato crust. This satisfying dish combines melted white cheddar, fresh green onions, and your choice of savory meat with a light custard.
Author Diana
Servings 8 Servings
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes

Equipment

Ingredients

Crust

  • 4 cups (450 g) frozen hash browns thawed (about 1 pound)
  • ½ cup (50 g) shredded Parmesan cheese
  • 3 tablespoons (43 g) unsalted butter melted
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • Spray oil for greasing pan

Filling

  • 7 large eggs
  • 1 cup (240 ml) heavy cream
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 8 ounces (225 g) shredded white cheddar cheese
  • 8 ounces (225 g) cooked diced savory meat such as ham, smoked turkey, or bacon
  • ½ cup (50 g) chopped green onions

Instructions

  • Preheat the oven to 425°F (220°C) and lightly spray a 9-inch (23 cm) pie dish with oil.
  • In a large bowl, whisk together the eggs, heavy cream, salt, ground black pepper, and garlic powder until smooth and light.
    Egg and cream mixture for quiche, whisked together in a glass bowl.
  • Add the shredded white cheddar cheese, cooked diced meat, and chopped green onions to the egg mixture and stir well. Set aside.
    white cheddar cheese, diced ham, and green onion stirred into quiche mixture, closeup view.
  • Ensure the thawed hash browns are fully drained by squeezing out any excess moisture.
  • In a large bowl, combine the hash browns, shredded Parmesan cheese, melted butter, ground black pepper, and salt. Mix well.
    thawed frozen hash browns, parmesan cheese, seasonings, and butter in a glass bowl.
  • Press the hash brown mixture into the prepared pie dish, covering the bottom and up the sides evenly. Use the flat bottom of a cup or measuring cup to help compact and flatten the crust.
    Hash brown crust for quiche pressed into a pie pan with a small metal measuring cup.
  • Bake the crust in the preheated oven for about 25 minutes, or until the bottom and edges are golden but not overly browned.
    partially baked hash brown quiche crust with golden brown edges.
  • Remove the crust from the oven and let it cool for 5 to 10 minutes.
  • Stir the filling mixture again, then pour it into the baked crust.
    ham and cheese quiche mixture poured into a baked hash brown crust that is sitting on a marble counter.
  • Reduce the oven temperature to 350°F (180°C) and bake the quiche for 25 to 35 minutes, or until the center reaches 165°-170°F (74°-77°C). The center may jiggle slightly, but should not be liquid.
    baked hash brown crust quiche on a marble counter, viewed from overhead.
  • Remove from the oven and let cool on the counter for 15 to 20 minutes before slicing and serving.

Notes

  • If the edges of your quiche are browning too quickly, shield them with strips of foil. 
  • For best results, use freshly grated cheese for the filling - it melts more smoothly into the custard. 
  • Cooling the quiche before slicing is essential for the custard to fully set. 
  • Store quiche in an airtight container in the fridge for up to 3 days. Reheat slices in the oven to crisp up the potatoes again. 
  • Storing: Cool, cover, and chill for up to 3 days, or freeze (tightly wrapped) for 2 months. Warm slices in the oven or air fryer to bring back that crispy crust.

Nutrition

Serving: 1slice | Calories: 463kcal | Carbohydrates: 22g | Protein: 22g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 257mg | Sodium: 977mg | Potassium: 444mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1207IU | Vitamin C: 10mg | Calcium: 317mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/hash-brown-crust-quiche/
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