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33 Comments

Best Hash Brown Crust Quiche Recipe with Prosciutto

Kathleen

by Kathleen Pope Aug 22, 2024

Jump to Recipe

Whole hash brown quiche with a slice on a plate with a fresh green and berry salad, for pinning.
Someone serving a slice of hash brown quiche and on a plate with a fork, for pinning.
Hash brown crust quiche on a plate with a fork take a bite, to pin.
A slice of hash brown quiche on a pate with a fork and a green salad with fresh berries, to pin.

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. 

Perfect for Sunday Brunch, Easter, Mother’s Day, a Lady’s Luncheon, or whenever you feel like it. In fact, if you are a lazy day breakfast maker, you should try our Overnight Cinnamon Crunch French Toast or these incredible Mock Eggs Benedict.

Want it vegetarian? Simply omit the meat! Easily customize this potato crust quiche to your taste! 

A wedge of hash brown quiche on a plate with a arugula. and berry salad.
This post may contain affiliate links. Read my disclosure & privacy policy.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • Reasons to make hash brown quiche
  • Simple Ingredients for Prosciutto Quiche
  • Best way to make a Hash Brown Crust
  • Fresh Tips
  • Fresh Tips
  • How to make hash brown quiche with prosciutto
  • Substitutions and Variations
  • Vegetarian Hash Brown Quiche
  • Frequently Asked Questions
  • Storage Tips
  • What to serve with Hash Brown Quiche
  • Best sides to serve with Hash Brown Crust Quiche
  • Best drinks to serve with Prosciutto quiche
  • Best sweets to serve with quiche
  • Best Hash Brown Crust Quiche Recipe with Prosciutto

Reasons to make hash brown quiche

  • Gluten-Free – When making meals to share with others it’s nice to be able to serve something that is gluten-free! 
  • ​Hearty – This s a hearty, and delicious prosciutto quiche.
  • Customizable – Don’t like mushrooms (like me), leave them out; prefer orange bell pepper, and add it in!
  • Less Calories! Compared to a traditional quiche made with a pastry crust, hashbrowns has a lot less calories!
Close up of hash brown quiche.

This is our favorite quiche! It’s a mash-up of a Pioneer Woman Quiche and an old family favorite! Trust me, you guys will love it! Men do eat quiche!

This post was originally published in 2018. The recipe is the same, but I have updated the instructions and images for a better reader experience.

Simple Ingredients for Prosciutto Quiche

​Hash Brown Crust Ingredients

  • Shredded hash browns – I used organic frozen hash browns (aka shredded potatoes), thawed, excess moisture pressed out using paper towels
  • Eggs – This will bind the hash browns together to form the crust
  • Seasoning – Onion powder, garlic powder, kosher salt and black pepper. 

Prosciutto Quiche Ingredients

  • Butter – Just a bit to saute all of your veggies in.
  • Veggies: I used leeks (which have a milder onion flavor), red pepper, and artichoke hearts. Feel free to substitute; see substitutions below.
  • Prosciutto – I used prosciutto, but you can easily use diced ham or bacon (cut into bits and fried until crispy)
  • Eggs – The “meat” of the quiche is the eggs, I used large eggs.
  • Heavy Cream – You may use ½ and ½ or whole milk, but the quiche will not be as tender or creamy
  • Cheese – I love using nutty Gruyere cheese in this quiche, grate it off the block for the best melting! Or use Gouda, Swiss or Cheddar cheese.

Get the full recipe in the recipe card below.

Labeled ingredients hash brown crust quiche.

Best way to make a Hash Brown Crust

Start by making your hash brown crust. Preheat the oven temperature to 425° F (220 ° C) and set the rack in the middle of the oven.

Line the bottom of the pan (9 or 10-inch springform pan) with parchment paper, cutting a circle to fit the bottom (and slightly up the sides), then some strips to line the sides of the pan. Spraying the pan with oil beforehand will help the parchment stick.

Fresh Tips

  • Make sure your spring form pan is leakproof!! This is my favorite!
  • You can make this in a deep-dish pie dish. Depending on the size of the pan, you may need to reduce some of your ingredients.

Make sure your springform pan is put together tightly and correctly, you want a leakproof springform pan. Test it before putting anything in the pan by adding a cup of water to the pan. 

If it leaks, reposition the bottom and sides and try again. If it still leaks, you might try lining the pan with parchment paper.

It won’t be as pretty, but at least it won’t leak eggs all over your oven, stove, and floor. Or use a deep dish pie plate. Trust me here; I learned the hard way during testing!

Press the drained hash browns with paper towels to squeeze out excess liquid. Then, mix one egg, melted butter, onion powder, garlic powder, kosher salt, and pepper in a large bowl. Press the potato mixture into the springform pan until it comes evenly up the sides, like a pie crust.

Hash brown crust mixture in bowl.
Add ingredients to hash browns.
Pressed hash brown mixture into springform pan.
Press the hash brown mixture evenly into pan.

Pre-bake the hash brown crust in a preheated 425° F (220 ° C) oven for 25-35 minutes until golden brown and you have some crispy hash browns.

While the crust is baking, prep your filling ingredients.

Fresh Tips

  • I’ve read that freezing the crust for 30 minutes will improve its crispness. I have yet to try this, but let me know if you do and it works!

How to make hash brown quiche with prosciutto

In a large skillet (I love my Lodge Cast Iron!), over medium heat, sauté the leeks, mushrooms, and peppers in butter until golden and caramelized, about 10 minutes. Once caramelized, scoot to one side and toss in your diced prosciutto ham and crisp fry it quickly.

If using bacon or ham, cook bacon until crispy, in fact I would recommend cooking the bacon first, remove from pan. Proceed with sauteing your veggies in the bacon grease! Cool slightly before adding to egg mixture.

In a large mixing bowl, combine eggs, heavy cream, salt, and pepper and whisk until smooth.

Sauteing vegetables and prosciutto in pan.
Saute the veggies until soft, then add prosciutto.

Next, stir the cooled veggie mixture into the quiche filling; alternatively, you can add the veggie and meat mixture to the bottom of the crust. Add chopped artichoke hearts (marinated or brined, drain first) and then stir in the cheese, the mixture will be very thick.

Egg mixture with veggies mixed in in glass bowl.
Whisk quiche-filling ingredients and add sauteed veggies.

Place your springform pan crust onto a parchment-lined cookie sheet, then pour the mixture into the pre-baked crust. Immediately place into 425º degrees F  (220 ° C) oven and cook for 45-65 minutes until set in the center and golden on top.

If it starts getting too brown, cover the top loosely with foil. Allow to sit for 10 minutes before removing the collar and serving. Slice and serve warm.

Have you ever cooked with prosciutto before? It’s so yummy, crispy, and delicious. You might like this Pizza Rustica, also a prosciutto and egg dish!

Substitutions and Variations

  • 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.

Vegetarian Hash Brown Quiche

Omit the meat for a vegetarian hash brown quiche, still just as delicious!

Hash brown crust quiche on tray with fresh herbs.

Frequently Asked Questions

Can I make a Hash Brown Quiche in a Pie Dish? 

Yes! This recipe may be made in a 9-inch pie plate; use a deep-dish pie plate. I suggest reducing the eggs to 6 and the heavy cream to 1 cup, and do not overfill after pressing the hash brown mixture into the dish. 

Should crust be prebaked for quiche?

Absolutely! Even when making a traditional pastry crust, you should blind-bake (check out my 3-ingredient pie crust recipe) the crust before assembling your quiche. Prebaking the hash brown crust is especially important so it will hold your ingredients while baking. 

Can I make this quiche ahead of time?

You bet! You can make this the day before, keep it in the pan, and refrigerate after it cools completely on the counter. Cover loosely with foil and heat until warm in a 325° F (165° C) oven, about 30 minutes.

How can you tell when a quiche is done?

Quiche is done when a knife inserted in the center comes out clean! Let it sit for 10 minutes the serve.

Slice of hash brown crust quiche on a plate with a berry and green salad.

Storage Tips

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

My favorite way to reheat the quiche is to place it in an oven safe pan (or the original pan) and cover loosely with foil, heat in 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. 

What to serve with Hash Brown Quiche

  • A simple spring salad with berries would be great, try my maple apple salad or this flavorful Mexican fruit salad.
  • This crispy air fryer asparagus is another winner!
  • Be sure to make these drool-worthy orange scones.
  • How about these gorgeous red, white and blue salad!
Fork in a slice of prosciutto quiche on a plate with a fresh salad and herbs.

Best sides to serve with Hash Brown Crust Quiche

We love a little extra protein, so I often make these air fryer sausage links. You will also love this funeral potatoes or this Cracker Barrel Hash Brown Casserole (can you really have too many hash browns?).

Best drinks to serve with Prosciutto quiche

Make it an extra special day with these fresh drink recipes. With or without the alcohol! Try my Skinny Paloma Mocktail, or this Pink Lemonade Vodka Cocktal and a favorite amongst all ages, this Strawberry Refresher.

Best sweets to serve with quiche

  • How about this 3 ingredient fruit dip or this Marshmallow fluff fruit dip!
  • Try my friend Nikki’s Berry Cheesecake Salad.
  • Or this gorgeous Strawberry Cream Tart from my friend Eliza.
  • Have the kids make this Rose Ice Cream or my Strawberry Shortcake Ice Cream!
  • Check out this Cinnamon Roll Bread Pudding or this Cinnamon Roll Casserole.

Hash brown crust quiche on a plate with a fork take a bite, to pin.

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Recipe Card
A serving spatula holding a golden slice of hash brown crust quiche.

Best Hash Brown Crust Quiche Recipe with Prosciutto

5 from 13 readers
Author: Kathleen Pope
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 8 -6 servings
Print Pin SaveSaved!
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. 

Equipment

  • USA Pan Half Sheet Baking Pan
  • USA Springform Pan

Ingredients 
US Customary – Metric

HASH BROWN CRUST

  • 20 ounces frozen hash browns thawed and squeezed dry
  • 2 tablespoons butter melted and cooled slightly
  • 1 large egg beaten
  • ยผ teaspoon onion powder
  • ยผ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black Pepper to taste

QUICHE

  • 2 tablespoons butter or olive oil
  • ยฝ-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)
  • ยฝ small red pepper* washed and diced
  • 6 oz artichoke hearts* marinated or brined artichoke hearts, drained and chopped
  • 8 slices prosciutto ham* or bacon (cooked), or other ham, diced small
  • 8 large eggs
  • 1 ยฝ cups heavy cream or may be replaced with half and half
  • 1 teaspoon kosher salt
  • ยฝ teaspoon black pepper to taste
  • 2 cups Gruyere cheese grated off the block, or substitute Gouda, Swiss, Cheddar
Get Recipe Ingredients

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 ยผ teaspoon onion powder ยผ teaspoon garlic powder, salt 1 teaspoon kosher salt and pepper ½ teaspoon black Pepper. Mix well.
    20 ounces frozen hash browns, 2 tablespoons butter, 1 large egg, ยผ teaspoon onion powder, ยผ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black Pepper
    Hash brown crust mixture in bowl.
  • 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.
    Pressed hash brown mixture into springform pan.
  • 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 ยฝ small red pepper* in the butter 2 tablespoons butter for 10 minutes or so, add the mushrooms ยฝ-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.
    ยฝ-1 cup sliced mushrooms*, 2 small small leeks*, ยฝ small red pepper*, 8 slices prosciutto ham*, 2 tablespoons butter
    Sauteing vegetables and prosciutto in pan.
  • In a large mixing bowl, add eggs 8 large eggs, cream 1 ยฝ cups heavy cream, salt 1 teaspoon kosher salt and pepper ยฝ 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.
    6 oz artichoke hearts*, 8 large eggs, 1 ยฝ cups heavy cream, 1 teaspoon kosher salt, 2 cups Gruyere cheese, ยฝ teaspoon black pepper to taste
    Egg mixture with veggies mixed in in glass bowl.
  • 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.
    Hash brown crust quiche on tray with fresh herbs.
  • 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.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

*If there is an ingredient here you don’t like or you don’t have, swap it out or leave it out! Replace the cheese and onions with your favorites, they provide great flavor!

Storage Tips

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. 

Substitutions and Variations

  • 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.
Vegetarian Hash Brown Quiche: Omit the meat for a vegetarian hash brown quiche, still just as delicious!
Top Tips
  • 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

Serving: 11 serving | Calories: 532kcal | Carbohydrates: 19g | Protein: 22g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 316mg | Sodium: 1106mg | Potassium: 440mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1850IU | Vitamin C: 13mg | Calcium: 419mg | Iron: 2mg
A serving spatula holding a golden slice of hash brown crust quiche.
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Kathleen Pope

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Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Wendy Martin

    Sun, Jun 15, 2025 at 9:44 pm

    5 stars
    Absolutely delish! Made it for our Fatherโ€™s Day brunch and switched out the mushrooms (my Dadโ€™s not a fan) for sliced zucchini and it was very well received. My hubby said โ€œthis oneโ€™s a keeperโ€โ€ฆ high praise indeed!

    Reply
    • KathleenKathleen Pope

      Wed, Jun 18, 2025 at 9:29 am

      Thank you so very much Wendy! So glad you loved it!

      Reply
  2. Eliza

    Tue, May 7, 2024 at 7:14 pm

    5 stars
    I made this yummy quiche for Easter brunch and everyone had seconds. Soooo good!

    Reply
    • KathleenKathleen Pope

      Wed, May 8, 2024 at 6:56 am

      Perfect for Easter brunch! Thanks for your kind words!

      Reply
  3. Min

    Tue, May 7, 2024 at 8:01 am

    5 stars
    Came out beautifully. The eggs were soft and flavorful. 10/10!!!

    Reply
    • KathleenKathleen Pope

      Tue, May 7, 2024 at 9:26 am

      So glad to hear that, Min! Thank you!

      Reply
  4. Debi

    Tue, May 7, 2024 at 7:30 am

    5 stars
    I love the hash brown crust. Perfect and fun! The filling was great. I left out the meat so it would be vegetarian. Thanks for this.

    Reply
    • KathleenKathleen Pope

      Tue, May 7, 2024 at 9:26 am

      So glad to hear that Debi, yes it’s great vegetarian too!

      Reply
  5. Laura Ashley Johnson

    Mon, May 6, 2024 at 5:49 am

    5 stars
    The Gruyรจre cheese and artichokes took this to the next level! Wow!! Absolutely a 10/10!

    Reply
    • KathleenKathleen Pope

      Mon, May 6, 2024 at 7:16 pm

      They really do Laura, thank you!

      Reply
  6. Carole Mason

    Fri, May 3, 2024 at 2:51 am

    Most emails that come through on my Outlook are not appealing enough to print out and try to make! Yours is the first I’ve seen that invited me to print several recipes you offer and get the ingredients in to make them! I’m vegetarian and gluten free; not an easy mix! This is a good thing; I recently got an Air Fryer and will learn how to use it; and get started! Thank you, so much! I’m an ‘old timer’ and just starting to cook/bake again. This happens when grandchildren become adults and life changes!

    Reply
    • KathleenKathleen Pope

      Fri, May 3, 2024 at 5:38 am

      Iโ€™m so tickled to hear that Carole! Thank you for your kind words. Many of my recipes I give gluten-free options so hopefully you continue to find some yummy things to cook and bake!

      Reply
  7. Deester

    Sun, Feb 11, 2024 at 10:32 am

    5 stars
    Amazing recipe! Thank you for sharing. Everything combined in this recipe tastes fantastic and decadent.
    Unfortunately, I didnโ€™t squeeze enough of the water out of the hash brown potatoes to get toasty, but this is the BEST quiche Iโ€™ve ever made or tasted. My family loved everything about this dish. This recipe is an absolute winner!

    Reply
    • KathleenKathleen Pope

      Sun, Feb 11, 2024 at 1:53 pm

      Darn about not getting crisp enough but so glad everyone loved it!! I so appreciate your kind comment!

      Reply
  8. Dee A Warren

    Sat, Feb 3, 2024 at 10:40 am

    5 stars
    Thank you for this recipe. Itโ€™s delicious, and a keeper. I followed recipe directions; which were clear and my family love, loved it!

    Reply
    • KathleenKathleen Pope

      Mon, Feb 5, 2024 at 4:59 pm

      Thank you so much Dee, love to hear that!

      Reply
  9. Betti S

    Mon, Dec 11, 2023 at 7:40 am

    5 stars
    I make a couple variations of this quiche, but this is my husbandโ€™s favorite. I make brunch every Sunday and this is the most requested dish. I do buy the fresh shredded potatoes from the dairy case though as they work the best. Glad I found this recipe, thank you, and my husband thanks you!

    Reply
    • KathleenKathleen Pope

      Mon, Dec 11, 2023 at 5:39 pm

      So glad you found too! Thank you so much!!

      Reply
  10. Sandra Chafin

    Sun, Oct 23, 2022 at 9:18 am

    I measured my springform pan and it was 10โ€! So mystery solved and the quiche turned out great, with a smaller amount of the egg mixture since the crust only went an inch high on the sides. It was delicious! Thanks for your prompt reply. This is an impressive quiche to make for guests! Iโ€™ll make it again and use more hash brown mixture.

    Reply
    • KathleenKathleen Pope

      Tue, Oct 25, 2022 at 11:22 am

      YAY! I’ll have to add that caveat in the instructions! Thank you for your kind words!

      Reply
  11. Kathi

    Tue, Sep 6, 2022 at 4:07 pm

    Sadly, a good bit of the egg mixture leaked out when using a springform pan. Iโ€™m grateful for the recommendation to bake it on a rimmed baking sheet with parchment! Has anyone tried making this in a regular pie plate?

    Reply
    • KathleenKathleen Pope

      Mon, Sep 12, 2022 at 11:47 am

      So glad that my tip worked well for you! Some springform pans are not leak-proof. And yes, you may bake in a regular pie plate, but I would recommend a deep dish pie plate and don’t overfill it, you might even be able to split into two smaller pie plates.

      Reply
    • Sandra Chafin

      Sat, Oct 22, 2022 at 7:08 pm

      The crust didnโ€™t come up very far on the sides, so I wasnโ€™t able to use the full amount of the egg mixture. I didnโ€™t want it to go over the crust. I weighed the hash browns to get a perfect 16 oz, so Iโ€™m puzzled as to why it didnโ€™t go clear up my 9โ€ springform pan? Itโ€™s still baking, so I donโ€™t know how itโ€™s going to turn out. It sure looks and smells good though! Any thoughts? Maybe next time use 24 oz?

      Reply
      • KathleenKathleen Pope

        Tue, Oct 25, 2022 at 11:22 am

        Hi Sandra,

        Hmm, that is strange, Iโ€™ve used 16 ounces in the past, maybe you made it a bit thicker than I did? I agree, I wouldnโ€™t have put all of the egg in either. But if you feel like you made it thin enough and it still didnโ€™t fit, then next time I would use more. I hope you love it, itโ€™s one of our favorites!

        Kathleen

        Reply
    • Carole Mason

      Fri, May 3, 2024 at 2:59 am

      I have a large deep glass pie dish I’ve used over the years for a French Silk Chocolate pie; it’s a huge recipe. I’m going to try using it for this quiche. It has large sides, as well; time will tell!

      Reply
      • KathleenKathleen Pope

        Fri, May 3, 2024 at 5:37 am

        Yes Carole! That should work. You might cut back to 6 eggs and a little less cream as directed on the recipe! Let me know how it works!!

        Reply
  12. Terri

    Mon, Aug 29, 2022 at 7:42 am

    Can this be made ahead and frozen?

    Reply
    • KathleenKathleen Pope

      Mon, Sep 12, 2022 at 12:01 pm

      It sure can Terri! I believe I have the details on how to do that in the post.

      Reply
  13. Amy Nash

    Wed, Aug 12, 2020 at 5:41 am

    5 stars
    We loved this quiche so much! The hash brown crust was absolutely delicious and the flavors were top notch!

    Reply
  14. paige

    Sun, Aug 9, 2020 at 11:17 pm

    5 stars
    This was a great brunch quiche and made alot! So good!

    Reply
  15. Sandra Shaffer

    Sun, Aug 9, 2020 at 5:55 pm

    5 stars
    Great quiche for brunch. It’s a complete meal with the hash brown crust.

    Reply
  16. Jennifer Stewart

    Sun, Aug 9, 2020 at 5:38 pm

    5 stars

    Reply
  17. Julie Menghini

    Sun, Aug 9, 2020 at 5:21 pm

    5 stars
    I made this for dinner and we absolutely loved it! It’s delicious comfort food suitable for any meal of the day!

    Reply

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Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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