Hash Brown Ham Quiche Recipe

4.5 13 13
Hash Brown Ham Quiche Recipe
Hash Brown Ham Quiche Recipe photo by Taste of Home
Publisher Photo

Hash Brown Ham Quiche Recipe

Read Reviews
4.5 13 13
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + standing

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

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.
Bake, uncovered, at 425° for 20-25 minutes or until edges are browned.
Combine cheeses and ham; spoon into the crust. In a large bowl, beat the eggs, cream and seasoned salt; pour over ham.
Reduce heat to 350°. Bake, uncovered, for 20-25 minutes or until a knife inserted in 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

  • 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
  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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHash Brown Ham Quiche

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
starbaby68 User ID: 3433989 84607
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
HBcook User ID: 2966570 74393
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
Feen User ID: 1925557 203487
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
[email protected] User ID: 2817869 84601
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
mnook700 User ID: 3151524 91773
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!"

MY REVIEW
mewolcott412 User ID: 875327 72361
Reviewed Feb. 20, 2011

"It was ok, it didn't really tickle my taste buds as it stands...It needs something"

MY REVIEW
ojc0806 User ID: 4482783 27472
Reviewed Feb. 13, 2011

"Very simple and turned out great helped use up some left over ham."

MY REVIEW
lynnepayne7 User ID: 4644344 31857
Reviewed Jun. 30, 2010

"This was so good and easy! I changed a few things. Instead of the swiss and pepper jack cheese, I just used a mixture of shredded Colby Jack and Cheddar cheese and it was so good! And instead of ham, I used browned ground sausage, which was delicious! It turned out great, and was so simple to make!"

MY REVIEW
lynnepayne7 User ID: 4644344 203486
Reviewed Jun. 30, 2010

"This was so good and easy! I changed a few things. Instead o the swiss and pepper jack cheese, I just used a mixture of shredded Colby Jack and Cheddar cheese and it was so good! And instead of ham, I used browned ground sausage, which was delicious! It turned out great, and was so simple to make!"

MY REVIEW
Isty User ID: 596894 31852
Reviewed Mar. 13, 2010

"very easy and very tasty."

Loading Image