Mouthwatering Ham and Cheese Hashbrown Crust Quiche

I’ll be honest—I used to think quiche was too fancy for a weeknight dinner. All that rolling out pie dough and crimping edges? No thanks. Then I discovered you could make a crust out of hash browns, and everything changed.

This ham and cheese hash brown crust quiche has become my go-to when I need something that feels special but doesn’t require much effort. The crispy potato crust holds everything together, and you don’t need any rolling pins or pastry skills. Just press the hash browns into a pie dish, add your filling, and bake.

The best part? It works for breakfast, lunch, or dinner. I’ve served it to my kids on busy school mornings and brought it to potlucks where it disappears fast. Plus, you can throw in whatever cheese and meat you have in the fridge. It’s one of those recipes that makes you look like you tried way harder than you actually did.

What Kind of Hash Browns Should I Use?

For this recipe, you’ll want to grab the refrigerated shredded hash browns from the dairy section of your grocery store, not the frozen kind. The refrigerated ones have a better texture and moisture content that helps them form a nice, crispy crust when baked. If you can only find frozen hash browns, make sure to thaw them completely and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. Some brands are shredded finer than others, but any style of refrigerated shredded hash browns will work just fine for creating that golden, crispy base for your quiche.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Refrigerated hash browns: You can use frozen hash browns instead – just make sure to thaw them completely and squeeze out any excess moisture with a clean kitchen towel before mixing with the melted butter.
• Half & half: Whole milk works fine if that’s what you have on hand. For a richer quiche, try heavy cream, or go lighter with 2% milk (though it won’t be quite as creamy).
• Ham: Cooked bacon, diced cooked sausage, or even leftover rotisserie chicken make great substitutes. You can also skip the meat entirely for a vegetarian version – just add more veggies like bell peppers or mushrooms.
• Green onions: Regular yellow or white onions work too – just use about 1/3 cup and sauté them in a bit of butter first to mellow the flavor.
• Cheddar cheese: Swiss, Gruyere, Monterey Jack, or a Mexican blend all work well here. Pick whatever cheese your family enjoys most.
• Butter: Olive oil or melted coconut oil can replace the butter for the hash brown crust if needed.

Watch Out for These Mistakes While Baking

The biggest mistake people make with this recipe is skipping the step to squeeze out excess water from the hash browns, which leads to a soggy, limp crust that won’t crisp up properly – use a clean kitchen towel or paper towels to press out as much moisture as possible.

Another common error is not pre-baking the hash brown crust long enough, so make sure it’s actually golden brown and crispy before adding the egg mixture, or it won’t hold up under all that liquid.

To prevent the quiche from getting watery, avoid overloading it with too much ham or vegetables, and if your filling seems too liquidy, let the baked quiche rest for 10 minutes before slicing so it has time to set up.

Finally, watch your oven temperature carefully when switching from 450°F to 350°F – an overheated oven can cause the eggs to puff up too quickly and then deflate into a rubbery texture.

What to Serve With Ham and Cheese Hashbrown Crust Quiche?

This quiche is hearty enough to be the star of the show, but a simple side salad really rounds out the meal nicely. I like to throw together some mixed greens with cherry tomatoes, cucumber, and a light vinaigrette to balance out the richness of the quiche. Fresh fruit like melon, berries, or sliced oranges also works great for brunch, especially if you’re serving this to guests. If you want to go all out, add some crispy bacon strips on the side or serve it with buttered toast for anyone who wants a little extra carbs with their breakfast.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in airtight containers. It’s perfect for grabbing a quick breakfast throughout the week, and honestly tastes just as good the next day!

Freeze: You can freeze this quiche whole or in individual slices for up to 3 months. Wrap it well in plastic wrap and then in foil to prevent freezer burn. I like to freeze individual portions so I can grab just what I need for a quick meal.

Reheat: Warm up slices in the microwave for about 1-2 minutes, or reheat in the oven at 350°F for 10-15 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first, or add a few extra minutes to the heating time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 65-75 g
• Fat: 95-105 g
• Carbohydrates: 135-150 g

Ingredients

For the crust:

• 4 tbsp butter (melted)
• 20 oz refrigerated shredded hash browns (thawed and excess moisture pressed out)

For the filling:

• 1 cup diced ham (about 1/2-inch cubes)
• 4 large eggs (room temperature)
• 1 cup half and half (or heavy cream for richer texture)
• 1 cup shredded cheddar cheese (sharp cheddar preferred for more flavor)
• 1/2 cup sliced green onions (I use fresh from the farmer’s market)

Step 1: Prepare the Hash Brown Crust

• 20 oz refrigerated shredded hash browns
• 4 tbsp butter

Pat the thawed hash browns thoroughly with paper towels or a clean kitchen towel to remove excess moisture—this is crucial for achieving a crispy crust rather than a soggy one.

In a medium bowl, toss the dried hash browns with melted butter until evenly coated.

Press the buttered hash browns firmly into a 9-inch pie plate, creating an even layer along the bottom and sides.

I like to use the bottom of a measuring cup to pack it down solidly, which helps it hold together during baking.

Step 2: Prebake the Hash Brown Crust

Bake the hash brown crust at 450°F for 20-25 minutes until golden brown and crispy.

You want the edges to be noticeably darker and the crust to feel firm when you gently press it.

While the crust is baking, you can prepare the filling ingredients.

Remove the crust from the oven and reduce the temperature to 350°F, then let the crust cool for a minute or two while you finish the filling.

Step 3: Build the Quiche Filling

• 4 large eggs
• 1 cup half and half
• 1 cup shredded cheddar cheese
• 1 cup diced ham
• 1/2 cup sliced green onions

In a medium bowl, whisk together the room temperature eggs and half and half until well combined and slightly frothy.

Stir in the sharp cheddar cheese and diced ham, distributing them evenly throughout the mixture.

Gently fold in the sliced green onions just before pouring—I add them at the end to keep their bright color and fresh flavor intact rather than letting them cook down too much.

Step 4: Assemble and Bake the Quiche

• egg filling mixture from Step 3
• hash brown crust from Step 2

Pour the egg filling from Step 3 into the prebaked hash brown crust from Step 2, filling it until just below the rim of the pie plate.

Bake at 350°F for 30 minutes or until the top is golden brown and puffed, and a knife inserted in the center comes out clean.

The quiche will continue to set slightly as it cools, so don’t overbake it or it will become rubbery.

Mouthwatering Ham and Cheese Hashbrown Crust Quiche

Delicious Mouthwatering Ham and Cheese Hashbrown Crust Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6 servings

Calories 1775 kcal

Ingredients

  

For the crust:

• 4 tbsp butter (melted)
• 20 oz refrigerated shredded hash browns (thawed and excess moisture pressed out)

For the filling:

• 1 cup diced ham (about 1/2-inch cubes)
• 4 large eggs (room temperature)
• 1 cup half and half (or heavy cream for richer texture)
• 1 cup shredded cheddar cheese (sharp cheddar preferred for more flavor)
• 1/2 cup sliced green onions (I use fresh from the farmer's market)

Instructions

 

• Pat the thawed hash browns thoroughly with paper towels or a clean kitchen towel to remove excess moisture—this is crucial for achieving a crispy crust rather than a soggy one. In a medium bowl, toss the dried hash browns with melted butter until evenly coated. Press the buttered hash browns firmly into a 9-inch pie plate, creating an even layer along the bottom and sides. I like to use the bottom of a measuring cup to pack it down solidly, which helps it hold together during baking.
• Bake the hash brown crust at 450°F for 20-25 minutes until golden brown and crispy. You want the edges to be noticeably darker and the crust to feel firm when you gently press it. While the crust is baking, you can prepare the filling ingredients. Remove the crust from the oven and reduce the temperature to 350°F, then let the crust cool for a minute or two while you finish the filling.
• In a medium bowl, whisk together the room temperature eggs and half and half until well combined and slightly frothy. Stir in the sharp cheddar cheese and diced ham, distributing them evenly throughout the mixture. Gently fold in the sliced green onions just before pouring—I add them at the end to keep their bright color and fresh flavor intact rather than letting them cook down too much.
• Pour the egg filling from Step 3 into the prebaked hash brown crust from Step 2, filling it until just below the rim of the pie plate. Bake at 350°F for 30 minutes or until the top is golden brown and puffed, and a knife inserted in the center comes out clean. The quiche will continue to set slightly as it cools, so don't overbake it or it will become rubbery.