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.
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.
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.
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.
Hash Brown Quiche with Ham and Cheddar
- 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.
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