Hash Brown Quiche Recipe

Hash browns: Shredded potatoes that form the crispy base of the quiche.

Cheddar cheese: A sharp, tangy cheese that adds richness and flavor to both the crust and filling.

Olive oil: Used to bind the hash browns and cheese together for the crust.

Eggs: Beaten to create the custard-like filling that holds the quiche together.

Milk: Adds creaminess to the egg mixture, making the filling smooth and rich.

Diced ham: Provides a savory, meaty element to the quiche.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the filling.

To ensure a perfectly crispy hash brown crust, make sure to thoroughly drain any excess moisture from the shredded hash browns before mixing them with the cheddar cheese and olive oil. Press the mixture firmly into the pie dish to create an even layer, which will help it hold together and bake evenly. If you notice any areas that seem too thick or uneven, use the back of a spoon to smooth them out before placing the crust in the oven.

• shredded hash browns - Substitute with grated sweet potatoes: Grated sweet potatoes provide a similar texture and a slightly sweet flavor, adding a unique twist to the quiche.

• shredded cheddar cheese - Substitute with gruyère cheese: Gruyère cheese melts well and offers a nutty flavor, making it a great alternative to cheddar.

• olive oil - Substitute with butter: Butter can add a rich flavor and help achieve a golden crust, similar to olive oil.

• beaten eggs - Substitute with egg substitute: For a lower cholesterol option, use an egg substitute, which can mimic the binding properties of eggs.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide a similar creamy texture to the quiche.

• diced ham - Substitute with cooked bacon: Cooked bacon offers a smoky flavor and crispy texture, which can enhance the overall taste of the quiche.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and reduce the need for additional salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, with a slightly different aroma.

• Allow the hash brown quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, wrap the quiche tightly in plastic wrap or aluminum foil, or place it in an airtight container. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the quiche, first wrap it in plastic wrap, ensuring all parts are covered to prevent freezer burn. Then, wrap it again in aluminum foil or place it in a freezer-safe bag or container.

• Label the package with the date of freezing to keep track of its freshness. The quiche can be frozen for up to 2 months.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the quiche with foil. Heat for about 15-20 minutes or until warmed through.

• For reheating from frozen, preheat the oven to 350°F (175°C). Remove the plastic wrap and cover with foil. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes to crisp up the crust.

• For a quicker option, individual slices can be reheated in the microwave. Place a slice on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking for warmth.

• Always ensure the quiche reaches an internal temperature of 165°F (74°C) when reheating to ensure food safety.

• Preheat your oven to 350°F (175°C). Place the leftover hash brown quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until warmed through. This method helps maintain the crust's crispiness while ensuring the egg filling is evenly heated.

• For a quicker option, use a microwave. Place a slice of quiche on a microwave-safe plate and cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious, as microwaving can sometimes make the crust a bit soggy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the basket and heat for about 5-7 minutes. This method can help retain the crust's crispiness while warming the filling thoroughly.

• On the stovetop, use a skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the quiche slice in the skillet, cover with a lid, and heat for about 5-7 minutes. This method can help keep the crust crispy while gently warming the egg mixture.

• Oven: Used to bake the hash brown crust and the quiche filling at the specified temperatures.

• Mixing bowl: Utilized for combining the hash browns, cheese, and olive oil, as well as for mixing the eggs, milk, cheese, ham, salt, and pepper.

• Pie dish: Serves as the vessel for forming the hash brown crust and holding the quiche filling.

• Measuring cup: Essential for accurately measuring the shredded hash browns, cheese, milk, and diced ham.

• Measuring spoon: Used to measure the olive oil, salt, and black pepper precisely.

• Whisk: Handy for beating the eggs and ensuring the egg mixture is well combined.

• Spatula: Useful for pressing the hash brown mixture into the pie dish to form an even crust.

• Knife: Necessary for dicing the ham into small, uniform pieces.

• Cutting board: Provides a safe surface for dicing the ham.

• Cooling rack: Allows the quiche to cool slightly after baking, ensuring it sets properly before serving.

Prepare ingredients in advance: Thaw and drain the hash browns ahead of time. Dice the ham and shred the cheddar cheese the night before to streamline the process.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to save time on grating. It’s a convenient option that reduces prep work.

Batch cook: Double the recipe and make two quiches at once. Freeze one for a quick meal later, saving you time on busy days.

Utilize a food processor: Quickly beat the eggs and mix the filling using a food processor to cut down on manual mixing time.