Best Hash Brown Crust Quiche Recipe with Prosciutto
User Reviews
5.0
36 reviews
Excellent
Best Hash Brown Crust Quiche Recipe with Prosciutto
Report
You will love our Hash Brown Crust Quiche! It's filled with eggs, Gruyère cheese, caramelized leeks, peppers, artichoke hearts, mushrooms, and prosciutto all nestled in a crispy hashbrown crust.
Share:
Ingredients
HASH BROWN CRUST
- 20 ounces frozen hash browns thawed and squeezed dry
- 2 tablespoons butter melted and cooled slightly
- 1 large egg beaten
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper to taste
QUICHE
- 2 tablespoons butter or olive oil
- 1/2-1 cup sliced mushrooms* I used baby Bellas (or your favorite)
- 2 small small leeks* or 1 large, rinsed and sliced thinly (may also be replaced with shallots or a sweet onion)
- 1/2 small red pepper* washed and diced
- 6 oz artichoke hearts* marinated or brined artichoke hearts, drained and chopped
- 8 lices prosciutto ham* or bacon (cooked), or other ham, diced small
- 8 large eggs
- 1 1/2 cups heavy cream or may be replaced with half and half
- 1 teaspoon kosher salt
- 1/2 teaspoon Black pepper to taste
- 2 cups gruyere cheese grated off the block, or substitute Gouda, Swiss, Cheddar
Instructions
For the Crust
- Preheat oven to 425° F (220 ° C). Prepare a 9-10 inch leak-proof springform pan by spraying well with spray oil, then lining with parchment paper (cut out a circle for bottom and strips for sides. Spray again. Or use a 9 or 10-inch deep dish pie plate.
- Thaw and squeeze out water from hash browns 20 ounces frozen hash browns using paper towels. In a large bowl, mix hash browns, beaten egg1 large egg, melted (cooled) butter 2 tablespoons butter, onion & garlic powder 1/4 teaspoon onion powder 1/4 teaspoon garlic powder, salt 1 teaspoon kosher salt and pepper ½ teaspoon black Pepper. Mix well.
- Press into evenly into a springform pan, on the bottom and up the sides. For crisper crust, spray with a little spray oil (I like Avaocado). Par-Bake for 20-30 minutes until golden and crispy, remove from oven until quiche prep is done.
- I use the bottom and sides of a glass or measuring cup to press the crust down into the bottom and sides of the pan, giving you an even crust.
For the Quiche
- In a large fry pan, saute the leeks 2 small small leeks* and red peppers 1/2 small red pepper* in the butter 2 tablespoons butter for 10 minutes or so, add the mushrooms 1/2-1 cup sliced mushrooms* and saute for another couple minutes. Push veggies to one side of pan and add chopped prosciutto 8 slices prosciutto ham* and crisp cook quickly. Remove from heat and allow to cool slightly.
- In a large mixing bowl, add eggs 8 large eggs, cream 1 1/2 cups heavy cream, salt 1 teaspoon kosher salt and pepper 1/2 teaspoon black pepper to taste, mix well until creamy. Stir sauteed veggies, artichoke hearts 6 oz artichoke hearts*, cheese 2 cups Gruyere cheese and prosciutto into the egg mixture, it will be very thick. Place your crust on a parchment lined baking sheet (just in case it leaks) and pour egg mixture into prebaked crust.
- Immediately place into preheated 425° F (220 ° C) and REDUCE HEAT to 400° F (205° C) oven and bake uncovered 45 minutes. Cover loosely with foil and continue to bake another 10-20 minutes until golden brown and only a teensy jiggle in the center. Test doneness; a skewer inserted in the center should come out clean, or touch gently, it should spring back. Allow to cool for 5-10 minutes before slicing and serving.
- May be made ahead of time, cooled completely, covered and refrigerated. When ready to reheat, cover with foil and place in 325° F (165° C) oven for about 30 minutes, until heated through.
Equipments used:
Notes
- Wrap the cooled quiche with plastic wrap and place it in the fridge for 3-4 days. It may also be frozen for up to 3 months, but it must be well wrapped to avoid freezer burn. Try wrapping slices of quiche and placing them in an airtight container or freezer baggie, then reheating one slice at a time.
- How to reheat quiche: Place it in an oven-safe pan (or the original pan) and cover loosely with foil. Heat in a preheated 350° F (175° C) oven for about 15 minutes until warmed through. You may also place individual slices in the microwave and heat in 20-30-second intervals until warmed through.
- box grater
- Vegetarian Hash Brown Quiche: Omit the meat for a vegetarian hash brown quiche, still just as delicious!
- Top Tips
- knife
- Instead of frozen hash browns, you may also choose to use fresh potatoes. Russet potatoes are best! Peel and grate the potatoes using a box grater. Place the shredded potatoes into a colander and rinse for 10 seconds, until the water runs clear. The press hash browns with paper towels getting out any excess moisture.
- Use your favorite fillings - use your favorite meats, cheeses, and vegetables.
- Classic Quiche Lorraine with Hash Brown Crust: A traditional quiche Lorraine contains crisp bacon, yellow onion, a touch of nutmeg or smoked paprika, and gruyere cheese (a yummy nutty cheese).
- I prefer this recipe with heavy cream, but you could also use half and half, or half heavy cream and half whole milk
- Cheese - Use your favorite cheese; I personally love Gruyere, Emmenthaler, Swiss Cheese, or Sharp Cheddar Cheese.
- Ensure you’ve filled in every little gap in the hash brown crust. This will prevent leakage when the filling is poured into the par-baked crust.
- If desired, the hash brown crust may be made ahead of time, cooled completely, wrapped well and frozen until ready to fill.
- Quiche is done when a knife inserted in the center comes out clean! Let it sit for 10 minutes the serve.
Nutrition Information
Show Details
Serving
11 serving
Calories
532kcal
(27%)
Carbohydrates
19g
(6%)
Protein
22g
(44%)
Fat
42g
(65%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
316mg
(105%)
Sodium
1106mg
(46%)
Potassium
440mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1850IU
(37%)
Vitamin C
13mg
(14%)
Calcium
419mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-6 servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 532kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 42g | 65% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 316mg | 105% |
| Sodium | 1106mg | 46% |
| Potassium | 440mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1850IU | 37% |
| Vitamin C | 13mg | 14% |
| Calcium | 419mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
