Hash Brown Quiche


The secret to this quiche is a crispy hash brown crust.
Perfect for a weekend brunch. Credit goes to my Daughter in law for this recipe.

  • 3 large boiled potatoes, shredded or 24 oz. pkg. frozen hash browns, thawed
  • 1/3 cup melted butter
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded Swiss cheese
  • 1 cup diced ham 
  • 1/2 - 3/4 cup Half and Half Cream (or evaporated milk )
  • 3 eggs, beaten well
  • salt and pepper 
  1. Butter a 9 inch pie pan or square pan. 
  2. Press Shredded potatoes covering entire bottom and sides of pan. 
  3. Brush with melted butter – especially sides and edges.
  4. Bake at 425 degrees for 20 minutes or until potatoes begin to brown.
  5. Remove from oven. Turn oven down to 350 degrees.
  6. Mix up all remaining ingredients except 1 cup of cheddar cheese.  
  7. Pour over hash brown crust. 
  8. Cover with remaining cheddar cheese. 
  9. Bake at 350 degrees for 30 – 40 minutes – till set.
  10. Let stand 5 minutes before cutting and serving.


 To make in a 9x13 inch pan, increase ingredients 2 ½ times.


2 comments:

  1. This was so yummy!! I browned the potatoes in the oven longer because I wanted them to be crispy. It was a perfect gluten free meal for us. I also used seasoned salt instead of regular salt.

    ReplyDelete
  2. Made it ! yummy ...we used to have this at school..so when I saw your recipe I just knew that I had to make it . There was enough for another meal this evening...it's even nicer second time round re-heated up ! mmmmm thanks for the memories ! :) x

    ReplyDelete