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Prosciutto & Gruyere Quiche with Hash Brown Crust

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Prosciutto & Gruyere Quiche with a hash brown crust is filled with creamy eggs, Gruyère cheese, caramelized leeks, peppers, artichoke hearts, mushrooms and prosciutto. A real crowd pleaser and gluten free to boot.

Perfect for Sunday Brunch, Easter, Mother’s Day, a Ladies Luncheon or whenever you feel like it. In fact, if you are a lazy day breakfast maker, you should try our Blueberry Crumb Cake, or 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 tastes!

A close-up shot of the prosciutto quiche with hashbrown crust on a white plate.


Looking for a tasty, go to Quiche that both women and MEN will love!? Why is it that they say “real men don’t eat Quiche” anyway? I’m married to a real man, a “guy’s, guy”, a manly man and he likes Quiche!

I’m thinking if you load it with good stuff and bake it in a hash brown crust you might just have some manly converts. This is a mash-up of my favorite Quiche by the Pioneer Woman and an old recipe I’ve had for years with a hash brown crust.

How to Make a Hash Brown Crust

Start by making your crust, prep a 9 inch spring form pan. Cut out a parchment circle (maybe even slightly larger than bottom of pan, created a “well”) for the bottom and spray with non-stick oil, then cut out a couple of strips and line the edges of the pan with parchment as well. If you spray the pan before hand it will help the parchment stick.

BAKING TIP | You can make this in a deep dish pie pan, you might need to reduce some of your ingredients depending on the size of the pan.

Image of prosciutto and gruyere quiche on white platte, with silver pie server near front of plate.


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

If it leaks, reposition the bottom and the sides and try again, if it still leaks, you might try lining the pan as a whole with parchment paper, it won’t be as pretty, but at least it won’t leak eggs all over your oven, stove and floor…like mine did one time!

Squeeze the water out of the thawed hash browns, in a large bowl; mix egg, melted butter, onion powder, garlic powder, salt and pepper. Press into springform pan until it comes evenly up the sides.

Close up shot of a hash brown crust in springform pan ready to bake.

Bake hash brown crust in preheated 400° oven for 25-35 minutes until golden brown and crispy.

While the crust is baking, prep your filling ingredients.


In a large skillet (I love Lodge Cast Iron pans!), over medium heat, sauté your leeks, mushrooms, and peppers in butter until golden and caramelized, about 10 minutes.

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

Leeks, Peppers and goodies for the Prosciutto & Gruyere in Lodge Cast Iron Pan

Once caramelized, scoot to one side and toss in your diced prosciutto ham and crisp fry it quickly, tossing it to crisp all sides.

browning prosciutto for Prosciutto & Gruyere Quiche with Hash Brown Crust.

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

Pouring cream into egg mixture in glass mixing bowl for Prosciutto & Gruyere Quiche with Hash Brown Crust with carton of egg shells in background.

Next stir in your veggie mixture into the egg mixture. Add your chopped artichoke hearts (marinated or brined, either is fine, just drain first) and last, add your cheese, the mixture will be very thick.

Just to be on the safe side, place your springform pan crust onto a parchment lined cookie sheet, then pour your mixture into the center of the cooked crust.

Pouring egg veggie mixture into crust for Prosciutto & Gruyere Quiche with Hash Brown Crust.

Immediately place into 400º 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 serving. Slice and serve warm.


Go for it!! You can make this the day before, keep in pan and refrigerate after cooling completely on counter. Cover loosely with foil and heat until warm in 325° oven, about 30 minutes.


  • Add fresh chopped spinach
  • Stir 2 tablespoons pesto into mixture before baking
  • Use crisp bacon, sliced or cubed ham instead of prosciutto
  • Replace Gruyère with Swiss, Sharp Cheddar, Smoked or regular Gouda cheeses (or a mixture)
  • Half & half in place of cream
  • Omit meat for a vegetarian quiche
Close up of prosciutto and gruyere quiche with hash brown crust on white plate with tip of pie server showing.



Pinterest Pin with closeup of hashbrown crusted quiche, with call out hash brown crust with arrow pointing to crust.

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Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’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. Read more about Kathleen here.

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  1. I measured my springform pan and it was 10”! 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! I’ll make it again and use more hash brown mixture.

  2. Sadly, a good bit of the egg mixture leaked out when using a springform pan. I’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?

    1. 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.

    2. The crust didn’t come up very far on the sides, so I wasn’t able to use the full amount of the egg mixture. I didn’t want it to go over the crust. I weighed the hash browns to get a perfect 16 oz, so I’m puzzled as to why it didn’t go clear up my 9” springform pan? It’s still baking, so I don’t know how it’s going to turn out. It sure looks and smells good though! Any thoughts? Maybe next time use 24 oz?

      1. Hi Sandra,

        Hmm, that is strange, I’ve used 16 ounces in the past, maybe you made it a bit thicker than I did? I agree, I wouldn’t have put all of the egg in either. But if you feel like you made it thin enough and it still didn’t fit, then next time I would use more. I hope you love it, it’s one of our favorites!