Hash Brown Quiche with Ham and Cheddar Recipe
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.
Servings 6 servings
- 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.