Hash Brown Quiche
2013 – Gluten Free Living
Hash Brown Quiche is absolutely mouthwatering. It’s also gluten free. Instead of a flour crust, this recipe uses hash browns. The hash browns are loaded with ham, cheese, and diced green pepper (any color will do, however). Then an egg and milk sauce (I prefer heavy whipping cream) is poured over the top to give this casserole it’s quiche-like texture.
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It’s not very difficult to prepare and it is very tasty. I like to make this with leftover spiral cut ham when I make my Apricot Glazed Ham recipe. It makes a terrific breakfast with fresh fruit, pastry or French Toast.
Anybody that’s following my blog will realize I have tried a LOT of Taste of Home recipes. And this is no exception. This is a really delicious recipe that is elegant enough for company as well as regular meals or breakfasts. I would also recommend making up this recipe as a breakfast for dinner item. It makes a fantastic holiday breakfast.
If you’re looking for a great breakfast casserole recipe that’s a little different from the others, consider trying out this appetizing dish. I usually make the adapted version which is made in a large 10×15″ baking dish instead of a small 9″ pie plate. But I’ve included both recipes here so you can choose which version you prefer depending on how many people you have to feed.
When I initially published this recipe in June 2012 I was brand new to the blogging world. I didn’t have a clue how to take good pictures. Nor did I realize that I even needed a high quality camera. (Yes, I should have read “Blogging for Dummies,” because I was a dummy and just didn’t know it! 🙂
We recently spent the Christmas holidays with my in-laws (December 2014). I made this delicious quiche for Christmas breakfast along with a side of Baked Peach French Toast. They are absolutely two of my favorite breakfast recipes and John’s family sure enjoyed them, too.
This is the first time I’ve actually made the dish in a 9″ pie plate rather than a really large batch since there were only four of us. It turned out just as well as usual and there was barely a scrap left over. I decided to reshoot my pictures so you can get a better idea of what this breakfast entree truly looks like. Put Hash Brown Quiche on your holiday breakfast menu. You will be so glad you did.
Hash Brown Quiche is one of our favorite breakfast entrees.
Hash Brown Quiche has lots of cheese in the middle which gives it a wonderful texture and heavenly taste!
Hash Brown Quiche is a fabulous recipe. You should try it soon!
Here’s what I did.
I used these ingredients.
Thaw hash browns. Pat hash browns with paper towels to remove excess moisture. Spray a 9″ pie plate with cooking spray. Press the hash browns into the bottom and up the sides of the baking dish. Pour melted butter evenly over the hash browns.
Place dish in oven and bake at 425 for about 25 minutes. After crust has baked 25 minutes remove from oven and reduce temperature to 350.
While crust is baking, prepare filling. Place ham, cheese and diced green pepper in a mixing bowl.
Stir ingredients to combine.
Place eggs, salt and pepper in a bowl. Add milk or heavy whipping cream. (I used the heavy whipping cream so we could use it up, but I actually liked the taste of this quiche better with cream than regular 2% milk).
Whisk ingredients to combine.
Place ham and cheese mixture over top of cooked hash brown potatoes.
Pour egg mixture evenly over top of ham layer.
Bake uncovered at 350 for about 25-30 minutes or until set.
This casserole has a great texture and body to it. The nice thing about Hash Brown Quiche is that it’s gluten free and easy to prepare.
Cut quiche into eight servings to serve.
This is a hearty, filling and satisfying breakfast for holidays or weekend breakfasts.
Here’s the recipe.
HASH BROWN QUICHE
(Recipe adapted from Taste of Home, The Complete Guide to Country Cooking, Page 224.)
Hash Brown Quiche
Equipment
- 1 9-inch round tart pan, pie plate or baking dish
- 2 small mixing bowls
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 whisk
Ingredients
HASH BROWN QUICHE:
- 3 cups hash browns frozen, shredded, thawed
- 1/3 cup unsalted butter melted
- 2 cups ham diced, fully cooked
- 1 cup sharp Cheddar cheese shredded (4 ounces)
- 1/4 cup green pepper diced
- 2 large eggs
- 1/2 cup heavy whipping cream or milk
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
HASH BROWN QUICHE:
- Press hash browns between paper towels to remove excess moisture.
- Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
- Drizzle with butter.
- Bake, uncovered, at 425° for 25 minutes.
- Combine the ham, cheese and green pepper in a small mixing bowl; spoon into crust.
- In a small bowl, beat eggs, cream (or milk), salt and pepper with a whisk.
- Pour over all.
- Reduce heat to 350°; bake, uncovered, for 25-30 minutes or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before cutting.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
- 3 cups frozen shredded hash browns, thawed
- 1/3 cup butter, melted
- 2 cups [url href=”http://www.hormel.com/” target=”_blank” title=”hormel”]Hormel[/url] diced fully cooked ham
- 1 cup (4 ounces) shredded cheddar cheese
- ¼ cup diced green pepper
- 2 eggs
- ½ cup heavy whipping cream or milk
- ½ tsp. salt
- ¼ tsp. pepper
- Press hash browns between paper towels to remove excess moisture.
- Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
- Drizzle with butter.
- Bake, uncovered, at 425° for 25 minutes.
- Combine the ham, cheese and green pepper; spoon into crust.
- In a small bowl, beat eggs, cream (or milk), salt and pepper.
- Pour over all.
- Reduce heat to 350°; bake, uncovered, for 25-30 minutes or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before cutting.
- 32-oz. bag [url href=”http://www.oreida.com/” target=”_blank” title=”ore-ida potatoes”]Ore-Ida[/url] frozen shredded hash browns, thawed
- 2/3 cup butter, melted
- 1 lb. diced fully cooked, chopped ham
- 8-oz. bag shredded Colby-Monterey Jack cheese or shredded sharp cheddar cheese
- 1 diced green pepper
- 6 eggs
- 1 1/3 cups milk
- 1 1/3 tsp. salt
- 2/3 tsp. pepper
- Spray oval 9×13” pan with cooking spray.
- Press hash browns between paper towels to remove excess moisture.
- Press hash browns into pan and up sides to form crust.
- Drizzle with butter.
- Bake, uncovered, at 425° for 25-30 minutes. Remove from oven.
- Combine ham, cheese, and green pepper.
- Sprinkle over top of the hot potatoes.
- Mix eggs, milk, salt and pepper with whisk and pour over all.
- Reduce heat to 350°; bake, uncovered, an additional 25-30 minutes or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before cutting.
This close up shows the ham, green pepper and cheese melted over top.
Hash Brown Quiche is a great entree for holiday breakfasts and special occasion brunches or parties. But it is easy enough to make for Saturday or Sunday country breakfasts, too.
Hash Brown Quiche is gluten free too, for those with gluten intolerance.
You may also enjoy these delicious recipes!
Hash Brown Quiche
Equipment
- 1 9-inch round tart pan, pie plate or baking dish
- 2 small mixing bowls
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 whisk
Ingredients
HASH BROWN QUICHE:
- 3 cups hash browns frozen, shredded, thawed
- 1/3 cup unsalted butter melted
- 2 cups ham diced, fully cooked
- 1 cup sharp Cheddar cheese shredded (4 ounces)
- 1/4 cup green pepper diced
- 2 large eggs
- 1/2 cup heavy whipping cream or milk
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
HASH BROWN QUICHE:
- Press hash browns between paper towels to remove excess moisture.
- Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
- Drizzle with butter.
- Bake, uncovered, at 425° for 25 minutes.
- Combine the ham, cheese and green pepper in a small mixing bowl; spoon into crust.
- In a small bowl, beat eggs, cream (or milk), salt and pepper with a whisk.
- Pour over all.
- Reduce heat to 350°; bake, uncovered, for 25-30 minutes or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before cutting.
10 Comments
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Santhi
April 8, 2013 at 12:14 pm
Can’t go wrong with eggs and potatoes! Thanks a bunch for the pingback on my post, Quiche: Fridge Magnet. Really appreciate it!
Teresa
April 8, 2013 at 12:37 pm
You’re welcome. It really is a great recipe. Hope you try it sometime!
Becky
April 8, 2013 at 10:52 am
Wow, that DOES look good! I’m pinning it so I can give it a try! Thanks so much for the pingback on my post for the hash brown casserole!
Teresa
April 8, 2013 at 12:37 pm
It’s really wonderful. Not too difficult either!
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