This spectacular Deep-Dish Hash Brown Ham and Cheese Quiche Recipe replaces traditional pastry with a thick, shatteringly crisp potato crust. Baked in a springform pan, it holds a generous filling of velvety egg custard, diced ham, and nutty Gruyère, creating a towering, gluten-free centerpiece perfect for a celebration brunch.
Jump to RecipeDeep-Dish Hash Brown Ham and Cheese Quiche Ingredients
The Potato Crust:
- 32 ounces frozen shredded hash browns: Thawed and squeezed dry. Using frozen potatoes guarantees the right starch content for a crispy crust.
- 1 1/2 sticks (12 tablespoons) unsalted butter: Melted. The high fat content effectively “fries” the potatoes in the oven.
The Quiche Filling:
- 7 large eggs: Provides the structure for the deep custard layer.
- 1 1/2 cups half-and-half: Creates a rich, silky texture without being as dense as heavy cream.
- 1 1/2 cups shredded mixed Gruyère and Swiss cheese: A sophisticated, nutty cheese blend that melts smoothly.
- 4 ounces sliced deli ham: Diced into small squares for savory bites throughout.
- 1/3 cup chopped fresh chives: Adds a mild onion brightness.
- Seasoning: 1 teaspoon kosher salt and freshly ground black pepper.
How To Make Deep-Dish Hash Brown Quiche
- Prep the Oven and Pan: Position an oven rack in the bottom third of the oven (closer to the heating element helps crisp the bottom). Preheat to 425°F (220°C). Generously grease a 9-inch springform pan with butter to ensure a clean release.
- Form the Crust: In a large bowl, toss the thawed (and drained) hash browns with the melted butter until every shred is coated. Press the mixture firmly into the bottom and all the way up the sides of the springform pan. Use the bottom of a measuring cup to pack it tight—a loose crust will leak.
- Blind Bake: Bake the crust for 40 to 45 minutes. It should be a deep golden brown and very crispy. Important: If the crust isn’t crispy now, it will become soggy once the eggs are added.
- Lower the Heat: Remove the crust from the oven. Reduce the oven temperature to 350°F (175°C).
- Make the Custard: While the crust bakes, whisk the eggs and half-and-half in a large bowl. Fold in the shredded cheese, chopped chives, diced ham, salt, and pepper.
- Fill and Bake Again: Pour the egg mixture directly into the hot potato crust. Return the pan to the oven and bake for another 40 to 45 minutes. The center should be set and the top should be lightly browned.
- Cool and Unmold: Let the quiche cool in the pan for 10 minutes to stabilize the structure. Run a thin knife around the edge to loosen any stuck egg, then release the springform ring. Transfer to a cutting board to serve.
Recipe Tips
- Squeeze the Potatoes: Thawed hash browns hold a surprising amount of water. Wring them out in a clean kitchen towel before mixing with butter. Excess water steams the potatoes instead of roasting them.
- Leak Prevention: Place the springform pan on a rimmed baking sheet while baking. Butter can sometimes seep out of the bottom seam of the pan, and the baking sheet prevents oven smoke.
- Ham Choice: Thick-cut ham steaks work better than wafer-thin deli slices, as they provide a better texture in the baked custard.
- Resting Time: Don’t skip the 10-minute rest. If you slice into it immediately, the custard may weep liquid. It needs time to firm up.
What To Serve With Hash Brown Quiche
- Green Salad: A simple vinaigrette salad cuts through the richness of the cheese and butter.
- Fruit Platter: Fresh melon and berries offer a light contrast.
- Tomato Juice: The acidity of tomato juice or a Bloody Mary pairs well.
- Roasted Asparagus: A spring vegetable that complements the egg and ham.
How To Store Hash Brown Quiche
- Refrigerate: Store leftovers covered in the fridge for up to 3 days.
- Reheat: To keep the crust crispy, reheat slices on a baking sheet in a 350°F oven for 10-15 minutes. Microwave reheating will make the potato crust soft.
- Freeze: Wrap individual slices tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Hash Brown Quiche Nutrition Facts
- Calories: 580 kcal
- Fat: 42g
- Carbohydrates: 28g
- Protein: 20g
- Calcium: 350mg
Nutrition information is estimated per slice.
FAQs
You can, but it won’t be “deep-dish.” You will likely have leftover filling. A springform pan is essential for the height and the dramatic presentation of the potato sides.
Yes! By replacing the flour crust with potatoes, this recipe is naturally gluten-free (just double-check your ham ingredients).
Yes. Sautéed spinach, mushrooms, or bell peppers make great additions. Ensure any vegetables are cooked and dry before adding to the custard to prevent a watery quiche.
Deep-Dish Hash Brown Ham and Cheese Quiche Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings20
minutes1
hour30
minutes580
kcalA towering gluten-free quiche featuring a crispy butter-roasted potato crust filled with savory ham, chives, and Gruyère custard.
Ingredients
32 oz frozen hash browns, thawed/drained
12 tbsp butter, melted
7 large eggs
1 1/2 cups half-and-half
1 1/2 cups Gruyère/Swiss cheese
4 oz ham, diced
1/3 cup chives
Salt & pepper
Directions
- Preheat oven to 425°F; grease 9-inch springform pan.
- Mix hash browns with butter; press into pan bottom/sides.
- Bake crust 40-45 mins until crispy. Reduce oven to 350°F.
- Whisk eggs, half-and-half, cheese, ham, chives, spices.
- Pour into crust; bake 40-45 mins until set.
- Cool 10 mins before unmolding.
Notes
- Draining potatoes is crucial for crispiness.
- Use a baking sheet under the pan to catch drips.
- Springform pan creates the deep-dish structure.
- Perfect gluten-free alternative to traditional quiche.
