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Who doesn’t want quiche for breakfast?!?!
This quiche is so, so good.
A potato crust made from bagged hash browns that’s soft and fluffy with a crispy potato edge. The filling is creamy, eggy, and bursting with ham, broccoli, cheddar cheese, and herbs. It’s rich, but light at the same time.
It’s the perfect breakfast, or brunch for any special occasion.
It would be a great way to celebrate Valentine’s Day coming up soon.
This potato crust quiche would also make a great breakfast for any holiday in which you might have leftover ham. Such as Thanksgiving.
Even Christmas, or Easter. The perfect breakfast if you have overnight guests at your house.
Or, just anytime you want an extra delicious, extra special breakfast, or brunch!
I know, I know, we just finished with Thanksgiving and Christmas. But, I want you to be aware of all the potential this quiche has to live up to!
What is this potato crust you speak of?
It’s such a delicious, and fun way to make a quiche that doesn’t involve making a traditional style pastry crust.
Instead, we use sore-bought shredded hash browns that come in a bag. Then you pat the hash browns dry as much as you can, add and egg, and some seasoning and press it into your pan. Then, you bake it.
It works beautifully as a crust. It holds all of the quiche filling in without any filling leaking out, and it adds this lovely potato flavor to the entire dish.
Is this potato crust quiche with ham gluten free?
Yes. Due to the potato crust it’s 100% naturally gluten free!
Perfect for serving to guests who might have allergies.
Does this potato crust quiche with ham and broccoli make good leftovers?
YES!!! 1,000%.
You do lose the crispy edge of the potato crust, but other than that, it’s as good as when it’s freshly made.
Simply, warm up slices gently in the microwave.
Can this quiche be made in advance?!
Yes.
If you’re okay with missing out on that crispy edge in exchange for having the quiche ready to go whenever you are first thing in the morning, than YES, it is a great recipe to make in advance.
Ingredients for potato crust quiche with ham and broccoli:
Potato crust
- hash browns
- kosher salt
- black pepper
- garlic powder
- egg
Quiche Filling
- broccoli florets
- avocado oil (for cooking)
- eggs
- kosher salt
- black pepper
- half and half
- ham
- cheddar cheese
- parsley
- thyme
- rosemary
That’s all you need to make one impressive breakfast!
Plus, this quiche is made in a cast iron skillet (or other casserole dish, or pie plate), rather than a fancy quiche pan.
Just an oven save skillet, or casserole dish that you already have on hand.
Reasons you will love this potato crust quiche with ham and broccoli:
- It’s creamy and rich,
- without being too heavy.
- It’s a protein packed breakfast.
- It’s relatively easy to make,
- and is totally impressive.
- The potato crust is delicious.
- And, it will be the topic of conversation.
- It’s beautiful to look at.
- It’s a great recipe to use up leftover ham.
- It’s naturally gluten free.
- It’s perfect for sharing with guests.
- And, it makes great leftovers.
- It can be made in advance.
- It’s fancy enough for a Holiday breakfast (looking at you Valentine’s Day, Thanksgiving, Christmas, and Easter),
- yet, it’s also perfect for a fun weekend breakfast or brunch any time of the year.
More breakfast recipes for you to try:
- healthy baked pumpkin oatmeal
- apple butter muffins
- healthy egg white muffin cups (meal prep breakfast)
- roasted sweet potato hash with Brussels sprouts
P.S. I took an unplanned break from the blog the past month due to some family, and personal health issues. Everyone is fine, it was just a rough month. I am slowly working to get back on track with making and sharing recipes with you here. Thank you, as always, for the support, friends.
A side note: this recipe was originally meant to be posted for the day after Thanksgiving – a great way to use up your leftover ham. But, I had to postpone it. Since it was mostly ready to be shared, I figured it was a good jumping off point to help me get back into work. So, here we go!
Did you make this recipe?
Don’t forget to leave a comment below, along with a star rating. This really helps me out, and I love hearing from you. Thanks.
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Potato Crust Quiche with Ham and Broccoli
- Prep Time: 10 mins
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 to 10 1x
- Category: breakfast, Holiday
- Method: baking
- Cuisine: gluten free, easy, eggs
- Diet: Gluten Free
Description
Potato crust quiche with ham is a great breakfast, or brunch for any special occasion. It’s the perfect way to use up leftover ham.
Ingredients
Potato Crust
- 1 1/2 pounds shredded hash browns – (About 1 1/2 bags)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 egg, whisked
Quiche filling
- 1 1/2 cups broccoli florets, cut small
- 2 teaspoons avocado oil (for cooking the broccoli)
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups half and half
- 1 cup ham, diced (see notes)
- 1 cup shredded cheddar cheese
- 2 teaspoons parsley, chopped (or 1 teaspoon dried)
- 2 teaspoons thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
Garnish
- extra fresh parsley, chopped
Instructions
- Prepare: Preheat your oven to 425 degrees Fahrenheit. Grease a 12 inch round casserole dish, or pie plate (I used my cast Iron pan. Worked great).
- Prepare the potato crust: Add the shredded hash browns to a bowl. Use a clean kitchen towel, or a lot of paper towels to squeeze out as much moisture as possible. You won’t get liquid streaming out, but your towel should be completely wet, and the potatoes should look significantly dryer. Mix in the 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and the whisked egg, until well combined. Press the crust into the prepared pan. You want to press it firmly so the hash browns kind of stick together, work up the sides of the pan. Make sure there are no large holes in the crust.
- Bake the crust: Bake the crust for 25 to 30 minutes, or until the edges start to look golden brown.
- Cook the broccoli: Meanwhile, heat a small skillet over medium high heat. Add the oil and add the broccoli. Sauté until tender, about 3 to 4 minutes. Remove to a plate to allow it to cool completely.
- Mix up the quiche filling: To a large mixing bowl, add the 6 eggs to the bowl, whisk together until well broken up. Add the 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and the half and half – whisk until well combined. Add the ham, cheddar cheese, parsley, thyme, rosemary, and the cooled broccoli, stir to combine.
- Reduce the oven temp: Once the crust is done baking reduce the oven to 350 degrees Fahrenheit for the quiche.
- Bake the quiche: Once the oven has cooled, pour the quiche filling into the cooked potato crust. Transfer to the oven. Bake for 45 to 50 minutes, or until the center of the quiche is no longer jiggly.
- Cool: Allow the quiche to cool for 15 to 20 minutes before slicing. This helps the eggs to set up.
- Serve: Slice into 8 to 10 triangles (depending on what else you are serving the quiche with). Garnish with chopped parsley, if desired. Serve immediately.
Notes
ham: I use a good quality ham steak. However, this would be a great time to use up leftover Thanksgiving or Christmas ham, or Easter ham, you might have. Just make sure to use a good quality ham.
Leftovers: This recipe actually makes great leftovers. You lose the crunchy part of the potato crust, but it’s still really good. Simply allow the quiche to cool down to room temp before transferring the slices to an air tight container. Then re-heat it in the microwave when you’re ready to eat it again.
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