Hash Brown Ham and Cheese Quiche!


We really like quiches, mainly for supper or even a brunch.  I sometimes make hash browns or fried potatoes for a side with quiche.  This quiche uses the hash browns for the crust so it just combines all of the goodness in one dish.  My husband gave this recipe the two thumbs up and said it was the best quiche I had ever made and that includes a lot of quiches.  I think the potato crust made it a little hardier than other quiches and that was the appeal for him.   Remember back when they used to say 'real men don't eat quiche', wonder why?  All of the men in our family eat quiche, it's eggs, cheese and milk, what's not for a man to like?  And now this one has the one of the other male food groups...potatoes.  I think they were wrong about men and quiche...lol.   Here is what you will need for this yummy dish:

Ingredients:

3 cups shredded hash browns
4 Tbs. butter, melted and divided
1 cup chopped ham (or you could use browned sausage or crisp cooked bacon)
1 1/2 cups shredded cheddar cheese
1 cup half and half
4 eggs, beaten
1/2 tsp. salt
1/2 tsp. black pepper
dash seasoned salt
dash Tabasco sauce

Thaw hash browns and then press between paper towels to remove any excess moisture.  If you don't do this, the crust will be a little soggy.  Just get the extra moisture out of them, they don't have to be completely dry.
Melt the 3 Tbs. of the  butter in a deep pie plate or a quiche dish.


Toss the hash browns with the butter to coat and then press in the pie plate like a crust.  Make sure to go up the sides.  Pat until it is tight.  Place in a preheated 450 degree oven for about 25 minutes until it is just browning and crispy.  Watch in the last 5 minutes and don't let it burn or brown too much.
Saute the chopped ham in a about 1 Tbs butter until it's just slightly browned.
Place the browned ham in the potato crust once you remove it from the oven.
Mix all of the other ingredients and pour over the ham.  Make sure the cheese is distributed evenly over all.  I place the pie plate or quiche dish on a cookie sheet or pizza pan before filling it.  This will catch any spillovers and make it easier to take it in and out of the oven.  Reduce the temperature of the oven to 350 degrees.  Bake the quiche for 30 minutes.  It should be just browning on top when done.
 


15 comments:

  1. Hey, speaking of food groups, are you familiar with the Southern Food Groups listed in the book Confederates in the Attic?

    It was both funny and true. As I remember it included butter, bacon fat, and sugar...but there were 6 or 7.

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    Replies
    1. No, I don't believe I have seen that, but it sounds about right...lol! We do love it all!

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  2. Ah, here it is: “Sugar, salt, butter, eggs, cream and bacon grease.” MmmMmmGood.

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  3. Think I will make this on Sunday...I have some Ham and eggsI I need to use up and this sounds perfect!

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  4. I'll modify to brown the hash browns on both sides before topping then throw the whole shebang in the broiler to crisp up the top.

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  5. I made it today and it was Fabulous!!!

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  6. I've made it lots now .. real bacon bits onion and smoked sasuage fried off with some butter ..while the hash browns brown .. mix in lil sour cream with the eggs and Tabasco .. yummm different everytime ..delish everytime!!

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  7. What could you use in place of ham or bacon?

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  8. You could use sausage. You could also just leave the meat out and add a little more cheese if you want it meatless.

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  9. yum! about to try this now with leftover ham, thanks for a great recipe...taking advice above and gonna add sour cream to the eggs & a little xtra hot sauce lol

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  11. Kathy, seeing the quiche recipe reminded me that I was wondering if you have a garlic cheese grits casserole recipe. If so, where do I find it?
    Thanks!

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  12. Kathy,
    If you receive this twice, I have been having trouble posting.
    I was wondering if you have a Garlic Cheese Grits recipe. If so, how do I find it?
    Thanks!

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  13. This is in my oven right now! I can hardly wait!

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  14. would it be ok if I make my own hash browns instead of using frozen or would this be to soggy even if I get the excess moisture out?

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