Save Pin
My go-to weekend crowd-pleaser is this golden Hash Brown Crust Quiche. The crunchy potato base hugs a silky egg mixture loaded with tasty prosciutto and veggies, giving you the ultimate mix of crunch and creaminess.
I whipped up this quiche during a holiday get-together when I didn't want to mess with making pastry. Everyone went crazy for the hash brown base, and now my folks beg me to make it whenever we have a family breakfast.
Ingredients
- For the Hash Brown Crust:
- Frozen hash browns: saves time and makes an extra crunchy shell
- Melted butter: brings flavor and helps everything turn golden
- Egg: keeps the potato crust from falling apart
- Onion and garlic powder: adds taste without chunky bits
- Salt and pepper: boosts potato flavor subtly
- For the Filling:
- Eggs: grab large ones for the creamiest results
- Heavy cream: makes everything inside velvety smooth
- Gruyère cheese: brings a nutty flavor that makes this dish stand out
- Leeks: gentler than onions with a natural sweetness when cooked down
- Mushrooms: give meatiness and rich flavor
- Red pepper: adds bright color and sweet notes
- Artichoke hearts: little pockets of zingy flavor throughout
- Prosciutto: gives salty richness without having to cook it first like bacon
Step-by-Step Instructions
- Prepare the Hash Brown Crust:
- Get those hash browns thawed and totally dry with paper towels. Don't skip this - it's how you'll get that amazing crispiness instead of sogginess. Mix them with your beaten egg, melted butter, and seasonings, then push firmly into your springform pan. A measuring cup works great to pack it evenly up the sides.
- Parbake the Crust:
- Pop that empty potato shell into a 425°F oven for 20-30 minutes until it turns golden and crunchy. This step creates a barrier so your egg mix won't make the potatoes wet. Look for those edges to turn nicely brown for the best texture.
- Prepare the Filling:
- Cook those leeks and red peppers in butter over medium heat for around 10 minutes till they're soft and starting to caramelize. This slow cooking brings out their sweetness. Toss in mushrooms and cook another 2 minutes till they're just soft but not watery. Quickly crisp up your prosciutto in the same pan. This builds your flavor foundation.
- Mix and Assemble:
- Beat those eggs, cream, salt and pepper in a big bowl until they're fully mixed and a bit foamy. Stir in your cooled veggies, artichoke hearts, cheese and prosciutto. You'll notice it's pretty thick. Pour it carefully into your pre-baked crust, making sure all the goodies are spread out evenly.
- Bake the Quiche:
- Begin hot (425°F) then drop it right down to 400°F. That first heat burst helps set the edges while the lower temp lets the middle cook slowly. Bake it open for 45 minutes, then cover loosely with foil to stop it from getting too dark while the center finishes, about 10-20 minutes more. You'll know it's done when your knife comes out clean from the center and it bounces back when you touch it lightly.
Save Pin
What I love most is how the edges of the hash brown crust get super crispy. My kids used to only want those crunchy bits until they got hooked on the creamy filling too. Now they'll argue over who gets the corner pieces with extra crust.
Easy Prep Ahead
This quiche is a lifesaver when you've got company coming. Make the whole thing up to 3 days early, stick it in the fridge, and warm it up with foil on top in a 325°F oven for about 30 minutes. It actually tastes better after the flavors have had time to mix together, making it perfect for stress-free hosting.
Storage Tips
After it's cooled down completely, wrap single slices in plastic and keep them in the fridge for up to 4 days. Want to save them longer? Double wrap those slices and freeze them for up to 3 months. Just let them thaw in the fridge overnight before heating up. Having individual frozen pieces means you can grab a quick breakfast on busy mornings.
Save Pin
Tasty Companions
This hearty quiche goes great with a simple green salad topped with a tangy dressing to balance the richness. If you're serving it for brunch, add some fresh fruit and mimosas. For dinner, try it with a crisp glass of Sauvignon Blanc to complement the creamy cheese and salty prosciutto.
Hash Brown Crust Secrets
The trick to getting that amazingly crispy hash brown crust is getting rid of as much water as possible from the potatoes. I thaw them, then wrap them in a clean kitchen towel and squeeze out every drop I can find. It might seem like extra work but trust me, it's what stands between you and a soggy bottom versus a perfectly crisp base that holds everything together.
Common Questions
- → How do I make the hash brown crust crispy?
Make sure your hash browns aren't frozen, squeeze out all water, and bake them until they turn golden before you add the egg mixture.
- → Can I substitute Gruyère cheese?
You can swap in Gouda, Swiss, Cheddar, or whatever cheese you've got in your fridge instead of Gruyère.
- → Can I make this quiche ahead of time?
You can definitely prep this earlier, let it cool down completely, wrap it tightly, and keep it in your fridge for up to 4 days.
- → What vegetables can I use in this quiche?
Try adding mushrooms, leeks, peppers, or any veggies you love to create your own special flavor combo.
- → Is it possible to make this quiche vegetarian?
You can totally skip the prosciutto or toss in some spinach or sun-dried tomatoes instead for a meat-free version.