Hash Brown Quiche with Ham and Cheddar

Shredded potatoes make a crispy and tasty crust for this easy Hash Brown Quiche. Topped with ham and peppers, it’s reminiscent of a delicious Denver Omelet.

Shredded potatoes make a crispy and tasty crust for this easy Hash Brown Quiche. Topped with ham and peppers, it's reminiscent of a delicious Denver Omelet.

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The first time I had Hash Brown Quiche was at my Aunt [in-law] Susan’s house in Minnesota. I was blown away by how delicious (and almost obvious?) it was.

I mean – OF COURSE hash browns make a great quiche crust, and yes ham and green peppers are the best topping combination ever.

It’s kind of like a Denver Omelet on steroids.

Note to self: More things must be topped with ham and green peppers.

I immediately begged her for the recipe.  It’s hearty and delicious but not overly fussy: Just tasty food that is easy to make and fun to eat.

Shredded potatoes make a crispy and tasty crust for this easy Hash Brown Quiche. Topped with ham and peppers, it's reminiscent of a delicious Denver Omelet.

First – the ham! This is a GREAT way to put your leftover ham to work. Christmas? Easter? Any given Sunday? Save your leftover ham for this recipe.

No leftover ham? No problem. You can use cubed deli ham (have them slice it 1/4-inch thick) or ham steaks, or sometimes I even find small packages of diced fully cooked ham. You literally just have to open  the package and you’re ready to go.

Shredded potatoes make a crispy and tasty crust for this easy Hash Brown Quiche. Topped with ham and peppers, it's reminiscent of a delicious Denver Omelet.

If you hate green peppers, you can leave them out. But, calls the newspapers because this is shocking: My husband, a declared member of the Green Pepper Hater Party, actually liked the green peppers in this hash brown quiche. I know!!! Twilight Zone.

So, wind down your weekend (or make a random delicious brinner!) with this ultra-tasty, super easy, leftover-ham-using shredded-potato Wonder. My favorite sides? Fruit and mini muffins. And mimosas. Even at brinner. ESPECIALLY at brinner.

Cheers!

Shredded potatoes make a crispy and tasty crust for this easy Hash Brown Quiche. Topped with ham and peppers, it's reminiscent of a delicious Denver Omelet.

5 from 3 votes

Hash Brown Quiche with Ham and Cheddar

Shredded potatoes make a crispy and tasty crust for this easy Hash Brown Quiche. Topped with ham and peppers, it's reminiscent of a delicious Denver Omelet.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 741kcal
  • 3 cups frozen shredded hash browns thawed
  • 3 tablespoons butter melted
  • 2 eggs
  • ½ cup milk
  • Salt and freshly ground black pepper
  • 1 cup cooked ham diced
  • 1 cup cheddar cheese shredded
  • ¼ cup green bell pepper diced
  • Preheat the oven to 425°F. Coat a 9-inch pie plate with nonstick cooking spray.
  • In a medium bowl, combine hash browns with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with melted butter and toss until evenly coated.
  • Press into the bottom and up the sides of the pie plate or cast iron skillet. Bake for 25 minutes and remove from oven. Reduce heat to 350°F.
  • Meanwhile, in a small bowl whisk together eggs and milk. In a separate bowl, combine ham, cheese, and bell peppers.
  • Pour egg mixture evenly over the baked hash brown crust. Top with ham and cheese mixture.
  • Bake an additional 25 to 30 minutes or until golden brown and the eggs have set. Cool 10 minutes before serving.

Nutrition

Calories: 741kcal


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  1. Daniel

    Thank you for posting this recipe.  I made it this morning for Mother’s Day. I had to change bell peppers out because my wife doesn’t like them.  Put in mushrooms instead because they are her favorite. Other than that did it all the same. Very simple to follow.  It was a huge hit for my family.5 stars

  2. Dave

    Followup on the Hash brown quiche: A quick and easy breakfast meal that’s both flavorful and hearty and turns out great. This one’s definitely a KEEPER and also works perfectly in a pie plate. :-)5 stars

    1. meggan

      Yes to the pie plate! I used to always make it in a pie plate. I’m obsessed with cast iron skillets at the moment, and they looked good in photos, but pie plates are way easier to handle & clean up. 

  3. Dave

    Now you’re talking my kind of breakfast!! What a great idea for a quiche crust. Hash-brown potatoes instead of a “from scratch”, gluten-free, pre-baked pie shell like I’ve finally figured out or in frustration, making it into a fritatta with hash browns or O’Briens on the side.

    My variation: Since I like a full 12-inch skillet, I use about 8 eggs beat to death, and add some chopped and sauteed scallions along with a little color from a diced, red or yellow bell pepper and the green. Then when the egg mixture is set, I take it out and layer on more cheese and let it melt then serve. Chopped broccoli softened in the microwave, also goes well with your combo. Anyway, thanks for another great idea!!! This one is on my “to make next” list.5 stars

    1. meggan

      I never even tagged this one “Gluten Free” but I’m glad you tracked it down, Dave. The best part? When you emailed me pictures of your creations. ;) I wish there was away for you to post them here! I do really love this little breakfast dish, and I like the idea of adding broccoli. You’re a good man. So fun to have a foodie to share my ideas with!!! xoxo

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