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
Units
Scale
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.
