Ham and Hash Brown Quiche Recipe - Allrecipes.com
Ham and Hash Brown Quiche Recipe

Ham and Hash Brown Quiche

Recipe by  

"Husband's favorite breakfast!!!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Press hash brown potatoes between paper towels to remove excess moisture. Transfer potatoes to an 8-inch pie dish and press into the bottom and up the sides of the dish to form a crust. Drizzle with melted butter.
  3. Bake in preheated oven until golden, about 25 minutes. Remove from oven and reduce heat to 350 degrees F (175 degrees C).
  4. Combine ham, Cheddar cheese, onion, and bell pepper in a bowl; spread mixture over potato crust. Beat eggs, milk, salt, and black pepper in the same bowl; pour over ham mixture.
  5. Bake in oven until eggs are set, 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2012

We've never had quiche before and this was a wonderful introduction. Yes...even Rednecks eat quiche! ;-)

Most Helpful Critical Review
Dec 27, 2012

Good but kind of ho hum. Will tweak it till I come up with something I really like.

Dec 25, 2012

This was delicious!! Husband is begging me to make again. Only problem I had was that it didn't seem to cook at 350 in 25 minutes. Had to up the oven to 425 and leave it another 15 minutes in oven. I will definitely be making this again and again!

Dec 05, 2012

This was delicious! I served it for dinner with a salad and fruit, but it would also be great for a ladies luncheon or tea.

Nov 08, 2013

Fairly decent and easily modified with what you have on hand. Although...I decided the ham and cheese amounts excessive for 3 eggs (I even used XL eggs). So, I went with 1/2 C each of chopped smoked deli ham & shredded provolone (cheddar didn't appeal to me) and used 4 eggs. I used an 8" pie pan and I had around 2.5 cups of shredded potatoes (I had to shred my own spuds). I did shred them into a strainer that was submerged in cool water, drained then dried on a tea towel & fresh worked fine. I did toss the melted butter in the potatoes prior to forming a crust. I needed to use up red bell type pepper and 2 small green chili peppers that I had charred/peeled and diced. Oh yeah, I used 1/4 C ea of 2% milk and sour cream in the eggs and seasoned the potatoes a little bit b4 baking. I mixed a few Tblsps each of minced grn onion, provolone, parm shreds and pre-cooked bacon bits and topped the quiche right before it was completely set. With the quiche 6" from the flame I set to broil and a few minutes later...it looked and tasted great! I'll make this again with whatever I have on hand; but less meat/cheese then called for. Turned out 'just right' as dinner for the two of us. Great starting point and easily modified. Thanks for submitting the recipe Candace :)

Jan 23, 2013

I had an idea for dinner but couldn't find what I wanted so I used this recipe as a template and it was exactly what I was looking for. My version used ham and a mix of sauteed leeks, broccoli and mushrooms. I also added an extra egg & a little extra milk, giving it 35 mins at 350. I may have been overly generous with the melted butter on the crust because only the edges browned and the rest of it was 'foamy' so next time I'll try using a pastry brush and give it a light brush. We will definitely make this again, thank you, Candace!

Feb 13, 2013

Great for brunch! It was aliile bland the frist go round so, on the second try i used 4 eggs, 2 extra tbls of milk, doubled the salt and pepper, 2/3 cup chopped broccoli and 1/4 cup sliced mushrooms. Fantastic!!

Dec 30, 2012

This was very good! My husband isn't a big fan of quiche but, suddenly, you change up the crust and replace it with hash browns and he's all over it...go figure! I used green onions but aside from that, made no changes. We had it for dinner one night and 2 mornings of breakfast over the weekend.


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 663 mg
  • 27%

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

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