Hash Brown Ham Quiche Recipe
Hash Brown Ham Quiche Recipe photo by Taste of Home

Hash Brown Ham Quiche Recipe

Publisher Photo
My family loves this cheesy ham quiche on Sunday morning after church. I'm a registered nurse, and I got this recipe from the mother of one of my patients. It's delicious for brunch and not hard to prepare.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + standing
MAKES: 6 servings

Ingredients

  • 3 cups frozen shredded hash brown potatoes, thawed
  • 1/4 cup butter, melted, divided
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup diced fully cooked ham
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon seasoned salt

Directions

  1. Press hash browns between paper towels to remove excess moisture. Grease a 9-in. pie plate with 2 teaspoons butter. Press hash browns onto the bottom and up the sides of plate. Drizzle with remaining butter.
  2. Bake, uncovered, at 425° for 20-25 minutes or until edges are browned.
  3. Combine cheeses and ham; spoon into the crust. In a large bowl, beat the eggs, cream and seasoned salt; pour over ham.
  4. Reduce heat to 350°. Bake, uncovered, for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.
Originally published as Hash Brown Ham Quiche in Country Woman March/April 2000, p31

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Hash Brown Ham Quiche

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 21, 2014

"My family LOVES this quiche! It is requested many times throughout the year. I put the bag of hash browns in the fridge the day before and in a colander on the counter the night before. I use a no lint towel to wring out the hash browns. Don't over butter the hash browns for the first baking. I have tried other cheeses and the combo of Swiss and Pepper Jack cheese in the original recipe reigns supreme!"

MY REVIEW
Reviewed Nov. 3, 2013

"I made this for Sunday breakfast and I and it is soooo good. Pretty easy too. I used Fontina for the Swiss and added chopped chives and a small jar of pimento, upped the eggs to three and used half and half for the cream called for in the recipe - Fabulous flavor!!"

MY REVIEW
Reviewed Feb. 12, 2013

"Too much cheese and not enough egg for me to think of this as "quiche". But it has potential... if I were to make it again, I'd halve the cheese and add 2 more eggs."

MY REVIEW
Reviewed Dec. 6, 2011

"We used a combination of colby jack and fontina along with a sweet onion. Easy to make and a good use for leftover ham."

MY REVIEW
Reviewed Nov. 5, 2011

"So easy, gluten-free, and easy to modify. Didn't have heavy cream so I substituted half and half. Used Colby-Jack and Cheddar cheese since that's what I had. Definitely doing again for brunch!"

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