Crispy Hash Brown Crust Quiche: A Brunch Game Changer

Crispy Hash Brown Crust Quiche combines savory prosciutto with a crispy hash brown base for a delightful brunch dish.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 55

Cooling Time 10

Total Time 1 30

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

4 cups Hash Browns Well-dried for optimal crunch
2 tablespoons Butter Used to grease the pie dish

For the Filling

6 Eggs Adjust for fluffiness
1 cup Heavy Cream Can substitute with milk or dairy-free options
1 cup Gruyere Cheese Can swap with mozzarella
1/2 cup Parmesan Cheese Optional but recommended
4 ounces Prosciutto Can substitute with bacon or smoked salmon
1 cup Spinach Other greens can be used
1 cup Cherry Tomatoes Can switch out for other vegetables

Equipment

Pie Dish
mixing bowl
whisk
Oven

Method

Cooking Steps

Preheat your oven to 425°F (220°C) and gather your ingredients.
Squeeze out excess moisture from the hash browns and press them into a greased pie dish. Bake for 20 minutes until golden brown.
Whisk together eggs and heavy cream in a large bowl. Season with salt and pepper.
Fold in Gruyere and Parmesan cheeses, spinach, cherry tomatoes, and prosciutto until evenly mixed.
Pour the egg mixture into the baked hash brown crust. Bake for an additional 30-35 minutes until set.
Let the quiche cool for 10 minutes, slice, and serve warm.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 26gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Ensure hash browns are thoroughly dried for best results. Store leftovers in the fridge for up to 3 days, or freeze for 2 months.

Tried this recipe?

Let us know how it was!