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Hash Brown Crust Quiche with Ham and Cheddar

Hash brown crust quiche with ham and cheddar bakes in a deep-dish pie plate with a golden, crisp potato crust and a tender, just-set egg filling. It’s a hearty breakfast quiche with savory ham and sharp cheddar in every slice.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the hash brown crust
  • 1 bag (20 oz) frozen shredded hash browns thawed and squeezed dry
  • 3 tbsp unsalted butter melted
  • 0.5 tsp kosher salt
For the filling
  • 5 eggs large
  • 1.25 cup half-and-half
  • 0.25 tsp ground black pepper
  • 1 cup cooked ham diced
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 9-inch deep-dish pie plate

Method
 

Make the hash brown crust
  1. Heat the oven to 425°F.
  2. Lightly grease a 9-inch deep-dish pie plate.
  3. Stir the hash browns, melted butter, and kosher salt together in a large bowl.
  4. Press the potato mixture firmly over the bottom and up the sides of the pie plate.
  5. Bake for 25–30 minutes, until golden brown at the edges.
Fill and bake
  1. Reduce the oven temperature to 350°F.
  2. Whisk the eggs, half-and-half, and black pepper in a medium bowl.
  3. Scatter the ham and cheddar over the crust.
  4. Pour the egg mixture evenly over the top.
  5. Bake for 35–45 minutes, until the center is just set and an instant-read thermometer inserted near the center registers 160°F.
  6. Let the quiche rest for 10 minutes before slicing.

Notes

For a crisp crust, squeeze the thawed hash browns very dry before mixing. Refrigerate leftovers for 3–4 days; freeze slices for up to 2 months. For a meat-free variation, replace the ham with sautéed mushrooms.