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!
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
- 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!
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.
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.
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.
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.
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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!
Frequently Asked Questions
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.
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.
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.
Quiche is done when a knife inserted in the center comes out clean! Let it sit for 10 minutes the serve.
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!
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.
Did you love this hash brown crust quiche recipe? If you did, would you share your creation on Instagram, Facebook and Pinterest? Be sure to rate and comment too!
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Best Hash Brown Crust Quiche Recipe with Prosciutto
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HASH BROWN CRUST
- 20 ounces frozen hash browns thawed and squeezed dry
- 2 tablespoons butter melted and cooled slightly
- 1 large egg beaten
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black Pepper to taste
QUICHE
- 2 tablespoons butter or olive oil
- ½-1 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)
- ½ 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 ½ cups heavy cream or may be replaced with half and half
- 1 teaspoon kosher salt
- ½ 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 ¼ teaspoon onion powder ¼ 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, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black Pepper
- 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 ½ small red pepper* in the butter 2 tablespoons butter for 10 minutes or so, add the mushrooms ½-1 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.½-1 cup sliced mushrooms*, 2 small small leeks*, ½ small red pepper*, 8 slices prosciutto ham*, 2 tablespoons butter
- In a large mixing bowl, add eggs 8 large eggs, cream 1 ½ cups heavy cream, salt 1 teaspoon kosher salt and pepper ½ 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 ½ cups heavy cream, 1 teaspoon kosher salt, 2 cups Gruyere cheese, ½ teaspoon black pepper to taste
- 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.
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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.
- 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
Eliza
I made this yummy quiche for Easter brunch and everyone had seconds. Soooo good!
Perfect for Easter brunch! Thanks for your kind words!
Min
Came out beautifully. The eggs were soft and flavorful. 10/10!!!
So glad to hear that, Min! Thank you!
Debi
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.
So glad to hear that Debi, yes it’s great vegetarian too!
Laura Ashley Johnson
The Gruyère cheese and artichokes took this to the next level! Wow!! Absolutely a 10/10!
They really do Laura, thank you!
Carole Mason
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!
I’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!
Deester
Amazing recipe! Thank you for sharing. Everything combined in this recipe tastes fantastic and decadent.
Unfortunately, I didn’t squeeze enough of the water out of the hash brown potatoes to get toasty, but this is the BEST quiche I’ve ever made or tasted. My family loved everything about this dish. This recipe is an absolute winner!
Darn about not getting crisp enough but so glad everyone loved it!! I so appreciate your kind comment!
Dee A Warren
Thank you for this recipe. It’s delicious, and a keeper. I followed recipe directions; which were clear and my family love, loved it!
Thank you so much Dee, love to hear that!
Betti S
I make a couple variations of this quiche, but this is my husband’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!
So glad you found too! Thank you so much!!
Sandra Chafin
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.
YAY! I’ll have to add that caveat in the instructions! Thank you for your kind words!
Kathi
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?
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.
Sandra Chafin
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?
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!
Kathleen
Carole Mason
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!
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!!
Terri
Can this be made ahead and frozen?
It sure can Terri! I believe I have the details on how to do that in the post.
Amy Nash
We loved this quiche so much! The hash brown crust was absolutely delicious and the flavors were top notch!
paige
This was a great brunch quiche and made alot! So good!
Sandra Shaffer
Great quiche for brunch. It’s a complete meal with the hash brown crust.
Julie Menghini
I made this for dinner and we absolutely loved it! It’s delicious comfort food suitable for any meal of the day!