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READY IN 1¼ hrs

Ham and Cheese Breakfast Quiche

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"Here's one great idea for what to do with that leftover ham!! My picky eaters loved it and it is easy to make!" — BOBKAT2000

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Original recipe makes 4 to 6 servings Change Servings

2 (12 ounce) packages frozen hash brown potatoes
1/3 cup butter, melted
1 cup cooked diced ham

1 cup shredded Monterey Jack cheese
2 eggs
1/2 cup heavy whipping cream

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Directions

Preheat oven to 425 degrees F (220 degrees C).
Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.
Bake at 425 degrees F (220 degrees C) for 25 minutes.
Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.
Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

Kitchen-Friendly View

PREP 20 mins
COOK 55 mins
READY IN 1 hr 15 mins

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I have used this recipe several times. The latest time, I made it for a work pot luck. I used a 30 oz bag of Oreda shredded hash browns, defrosted and mixed them with melted butter then pressed it into the bottom and sides of 9x13 pan. I baked it for 25+ minutes til edges were a bit brown. I refrigerated the crust overnight. Since you can use any filling, I used about 1 1/2 cups cooked sausage instead of ham plus lots of monterey jack cheese. I used 6 eggs and about 1 1/2-2 cups of half and half. I poured that in the next morning and baked 30 mins. Next time I might add some green onions with sausage. Ham was good when I used it before but sausage went over well. Just depends on your preference. Thanks for a great, easy recipe!

—HEDDALETTUCE

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Most Helpful Critical Review

Feb 03, 2011

It tastes good, so no problem there. However, I'm giving it 3 stars because the amounts in this recipe are way off. For example, I was using a 10-inch glass pie pan, and when I dumped the 24 oz. of potatoes in a bowl, I was like, there is no way that 24 oz. of potatoes will even fit in this pie pan. I used 10 oz. potatoes. Also, there is not quite enough custard to even come up to the top of the 10 oz. of potatoes. So for this recipe, I recommend using 10 oz. of potatoes, 3/4 c. whipping cream, 3 eggs, and maybe 1 1/4 c. grated cheese. This filled my 10-inch glass pie pan. If this is all you're eating for breakfast, you'd probably eat 1/3 or 1/2 the pie per person for breakfast.

—foodie7

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161 Ratings

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Dec 27, 2003

THIS WAS EXCELLENT! EVERYBODY LOVED IT AND IT WAS SO EASY. I USED SIMPLY POTATO SHREDDED HASH BROWNS INSTEAD OF THE FROZEN ONES, WHICH ELIMINATED EXTRACTING THE WATER FROM THE FROZEN AND SPEEDED THINGS UP EVEN MORE. I ALSO SUBSTITUTED HALF & HALF FOR THE HEAVY CREAM. WHAT I LIKED MOST ABOUT THE RECIPE IS THERE ARE ENDLESS POSSIBILITIES TO PERSONALIZE IT TO YOUR TASTES.

—VENICE9423

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Dec 06, 2003

This is the best egg dish I have ever made. I used milk instead of cream and bacon rather than the ham and two additional egg whites. I plan to add this to the "standard meals list" for the week. Thank you, Kathy!

—Mrs. Symes

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Jul 15, 2003

You really need to get all of the excess moisture out of the hashbrowns first. I suggest squeezing them between papertowels. I also would recommend cooking the potato mixture longer, 10-15 minutes longer, because it's better crisper. Everyone loves this recipe and I've made it at least 5 times. Great brunch item!

—KIM WOCHINSKI

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Dec 03, 2003

This is a very good recipe as is. Since I do not like frozen hashbrowns, I substituted parboiled grated potatoes, increased eggs to 5 and cream to 3/4 cup, and added a teaspoon of grey poupon mustard and minced green onions. These additions added a little more flavor to the egg mixture. Thanks for sharing, Kathy!

—MAGGIE MCGUIRE

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Dec 06, 2003

After reading reviews, I tried and was very surprised. I did not add more eggs, but did use skim milk(diet reasons), cheddar cheese, fresh parsley, and baked the crust alone for more than 30 minutes. My hubby who really will only tolerate dishes like this loved it and we ate the whole thing. My kids were not as enthusatic but don't let that stop you. Very tasty and a great change of pace from regular dinner fare.

—Leanne

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Dec 24, 2003

very good for breakfast. i split the recipe into two separate pie plates and added lots of sauted onion to one - that way both the kids and the grownups were happy. i also added two extra eggs to the recipe.

—julie

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Nutrition

Calories
461 kcal
23%

Carbohydrates
25.2 g
8%

Cholesterol
186 mg
62%

Fat
32.9 g
51%

Fiber
1.9 g
8%

Protein
17.6 g
35%

Sodium
663 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ham and Cheese Breakfast Quiche

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 461
Calories from Fat: 296

% Daily Value *
Total Fat 32.9g 51 %
Saturated Fat 19.1g 96 %
Cholesterol 186mg 62 %
Sodium 663mg 27 %
Potassium 556mg 16 %
Total Carbohydrates 25.2g 8 %
Dietary Fiber 1.9g 8 %
Protein 17.6g 35 %
Sugars 0.4g
Vitamin A 20 %
Vitamin C 19 %
Calcium 27 %
Iron 23 %
Thiamin 36 %
Niacin 57 %
Vitamin B6 17 %
Magnesium 11 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.