Hash Brown Quiche

This quiche has several of my favorite breakfast ingredients – hash browns, eggs, and ham. Crisped hash browns form the unusual crust of this ham and bell pepper quiche, perfect for brunch or a light dinner. I like this quiche much better than one made with a pastry crust.

3 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1 cup chopped cooked ham
1 cup shredded Cheddar cheese
1/4 cup chopped green bell pepper
1/4 cup finely chopped onion
3 large eggs
1/2 cup milk
1/2 Watkins Black Pepper
1. Preheat the oven to 425 degrees F.

2. Press the potatoes between paper towels to remove excess moisture. Press onto the bottom and up the side of an 8-inch pie plate. Drizzle with the butter. Bake for 25 minutes. Reduce the oven temperature to 350 degrees F.

3. Combine the ham, cheddar, bell pepper, and onion in a medium bowl and mix well. Spoon into the crust.

4. Beat the eggs in a small bowl. Add the milk, salt and black pepper and mix well. Pour over the ham mixture in the crust. Bake for 25 to 30 minutes, until the quiche is set.

Tip: Quiche for a Crowd
To serve 12 to 16, double the recipe and bake the quiche in a 13×9-inch baking dish. You may need to add a few minutes to the final baking time.


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    • says


      Thanks for the comment. Yes, jalapenos or some herbs and spices would spice up the flavor!
      Love crispy hashbrowns and eggs.


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