Hash Brown Crusted Breakfast Quiche

• 1 1/2 cups shredded hash browns, thawed
• 1/4 cup grated Parmesan cheese
• 2 tablespoons melted butter
• 6 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup diced cooked ham
• 1 cup shredded sharp cheddar cheese
• 2 green onions, sliced

Steps

1. 1 Preheat oven to 375°F.
2. 2 Mix hash browns, Parmesan, and melted butter in a bowl. Press into the bottom and up the sides of a greased 9-inch pie dish.
3. 3 Bake crust for 15 minutes or until edges are golden.
4. 4 Whisk together eggs, cream, salt, and pepper in a large bowl.
5. 5 Stir in ham and cheddar cheese.
6. 6 Pour egg mixture over the partially baked crust.
7. 7 Top with green onions.
8. 8 Bake for 30 minutes or until the center is set and top is lightly browned.
9. 9 Let cool for 10 minutes before slicing.

Equipment

• 9-inch pie dish
• whisk
• baking sheet

Variations

• Add sautéed spinach for a veggie boost.
• Substitute ham with crispy bacon bits.

Substitutions

• Use a dairy-free alternative to heavy cream and butter for a dairy-free option.
• Substitute Parmesan with nutritional yeast for a vegan version.

Pairings

• Fresh fruit salad
• Sausage links

Nutrition

Tips

• Use thawed hash browns for easier pressing.
• For a make-ahead option, assemble and refrigerate overnight, then bake the next morning.

Storage

Store covered in the refrigerator for up to 3 days. Reheat individual slices in a microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with a cup of hot coffee or tea.

FAQ