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Hashbrown Crust Quiche

A savory gluten-free quiche featuring a crispy shredded potato crust filled with fluffy eggs, ham, cheddar cheese, and green onions.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 3 cups frozen hash browns thawed and squeezed dry
  • 0.25 cup butter melted
Filling
  • 6 large eggs
  • 0.5 cup milk or heavy cream
  • 1 cup cooked ham cubed
  • 1 cup cheddar cheese shredded
  • 0.25 cup green onions chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • Kitchen Towel

Method
 

  1. Preheat oven to 425°F (220°C). Grease a 9-inch pie dish.
  2. Squeeze excess moisture from thawed hash browns. Mix with melted butter, salt, and pepper.
  3. Press hash brown mixture into the bottom and sides of the pie dish to form a crust.
  4. Bake crust for 20-25 minutes until golden and crispy. Remove and lower oven to 375°F (190°C).
  5. Whisk eggs and milk in a bowl. Stir in ham, cheese, and green onions.
  6. Pour filling into the crust and bake for 25-30 minutes until set.
  7. Let cool for 10 minutes before slicing.

Notes

Ensure hash browns are very dry before baking to guarantee a crispy crust.