Best Hash Brown Crust Quiche Recipe with Prosciutto
User Reviews
5
36 reviews
Excellent
Best Hash Brown Crust Quiche Recipe with Prosciutto
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This quiche features a crispy hash brown crust made from thawed, squeezed dry hash browns mixed with egg, butter, and seasoning. The savory filling includes sautéed mushrooms, leeks, red bell pepper, chopped marinated artichoke hearts, and diced prosciutto, all combined with eggs, cream, and Gruyere cheese. The crust is par-baked before adding the filling and baking again to a golden, firm finish.
Description
The Best Hash Brown Crust Quiche uses hash browns pressed and seasoned as a crust alternative to traditional pastry, providing a crisp and golden base after par-baking. The filling combines sautéed mushrooms, leeks (or substitutes like shallots or sweet onions), diced red bell pepper, chopped artichoke hearts, and prosciutto for a layered savory profile. Eggs and heavy cream bind these ingredients, and rich Gruyere cheese contributes a nutty, creamy texture and flavor throughout the quiche.
The quiche is baked until set and golden, and is best served slightly warm or at room temperature. It makes a substantial brunch or lunch dish and pairs well with light salads or steamed vegetables.
Practical preparation tips include using fresh shredded potatoes if preferred over frozen hash browns, ensuring even pressing of the crust to prevent leakage, and par-baking the crust before adding filling. The quiche keeps well refrigerated for several days and can be frozen in portions wrapped securely. Reheating is recommended in the oven to maintain texture, and fillings may be varied to include other vegetables or meats according to preference.
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Ingredients
HASH BROWN CRUST
- 20 ounces hash browns thawed and squeezed dry, frozen
- 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 mushrooms I used baby Bellas (or your favorite, sliced
- 2 small leeks or 1 large, rinsed and sliced thinly (may also be replaced with shallots or a sweet onion, small
- 1/2 small red bell 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 egg
- 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
- Press the hash brown crust evenly to cover the pan fully and avoid leaks during baking.
- Par-bake the crust until golden and crisp before adding the quiche filling.
- The quiche can be refrigerated for 3-4 days wrapped in plastic or frozen for up to 3 months with proper wrapping.
- Reheat in an oven preheated to 350°F, covered loosely with foil for about 15 minutes or microwave slices in short intervals.
- Fresh shredded russet potatoes can substitute frozen hash browns if rinsed and dried thoroughly.
- Feel free to customize fillings with your favorite vegetables, meats, and cheeses for variety.
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
(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%)
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
36 reviews
Excellent
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