Hash Brown Quiche
Teresa Ambra
Hash Brown Quiche is a marvelous entree for either breakfast or brunch. This gluten free quiche has a hash brown crust topped with ham, cheese and green pepper, and then eggs and milk are poured over top to give the quiche texture. It's absolutely mouthwatering making it the perfect quiche for holiday and special occasion breakfasts.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Breakfast
Cuisine American
Servings 8
Calories 345 kcal
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
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.
NOTE: Heavy whipping cream thickens this quiche a lot nicer than regular 2% milk.
© Can’t Stay Out of the Kitchen
Calories: 345 kcal Carbohydrates: 15 g Protein: 15 g Fat: 25 g Saturated Fat: 14 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 8 g Trans Fat: 0.3 g Cholesterol: 119 mg Sodium: 668 mg Potassium: 379 mg Fiber: 1 g Sugar: 1 g Vitamin A: 682 IU Vitamin C: 10 mg Calcium: 130 mg Iron: 1 mg
Keyword breakfast, breakfast casserole, cheese, eggs, gluten free, ham, main dish, pork, potatoes, quiche