Why This Hash Brown Crust Quiche Recipe Wins Every Time

Here are several reasons why this quiche recipe is a must-try for your next brunch or meal:

• No finicky pie crust required. Instead of struggling with pastry dough, we’re utilizing crispy shredded potatoes for a golden-brown, crunchy base. No blind baking needed! This simplifies the process and adds a unique texture.
• Great for using up leftover holiday ham from Easter or Christmas. Turn those delicious leftovers into a new, exciting dish that everyone will love.
• Since we’re skipping the traditional pie crust, this quiche is naturally gluten-free. This makes it an excellent option for those with gluten sensitivities.
• Make-ahead friendly. You can bake it in advance, then reheat it for an easy, stress-free meal. Perfect for busy schedules or entertaining guests.
• Highly customizable. Just like classic quiche recipes, this ham, cheese, and spinach version is endlessly adaptable. See below for some of my favorite add-ins! Experiment with different combinations to create your signature quiche.

• Hash browns: I opt for store-bought frozen shredded hash browns for convenience, but you can grate three medium Russet potatoes if you prefer (see my note in the recipe card for how to prep them properly). The key is ensuring they’re dry, so they crisp up beautifully.
• Butter & oil: A combination of butter and vegetable oil helps the hash brown crust brown evenly while adding a rich flavor. This combination ensures a perfectly golden and flavorful crust.
• Eggs: A full dozen gives this quiche its signature custardy texture. Eggs are the foundation of the quiche filling, providing structure and richness.
• Half-and-half: This adds a delightful richness to the egg custard. For a slightly lighter option, you can substitute whole milk, but the quiche won’t be quite as creamy.
• Frozen spinach: Thaw and squeeze out as much liquid as possible – no one wants a watery quiche! Fresh spinach can also be used but sauté it first to remove excess moisture.
• Ham: Transforming leftover ham into a quiche Lorraine is a tasty treat! Canadian bacon is an excellent substitute if you crave a smoky flavor.
• Cheese: The bold flavor of sharp cheddar cheese pairs wonderfully with the ham and spinach in this quiche recipe. If possible, freshly shredded cheese melts and tastes significantly better than pre-grated varieties.
• Chives: Fresh chives add a pop of color and a mild oniony flavor that complements the cheesy, savory filling. Save some for garnish before serving!

See the recipe card for full information on ingredients and quantities.

Explore Delicious Add-Ins and Flavor Variations

Consider this recipe a versatile template – tweak it to suit your preferences or use up odds and ends in your refrigerator. Switching up the filling means you can make this quiche again and again without ever getting bored. Here are some of my favorite add-ins:

• Protein: Crispy bacon, crumbled sausage, shredded rotisserie chicken, diced smoked salmon, lump crab meat – the possibilities are endless!
• Veggies: Sliced green onions, caramelized shallots, sun-dried tomatoes, roasted red peppers, blanched broccoli, sautéed zucchini, wilted arugula. Get creative with your vegetable choices!
• Cheese: Gruyère, feta, Parmesan, Swiss, goat cheese – each cheese adds a unique flavor profile.

Kelly’s Note: Pre-cook most vegetables and avoid adding raw meats directly to the filling – most ingredients release moisture as they cook, and no one wants a soggy quiche. Sauté or roast them first, and always pat off any excess liquid.

Lastly, don’t go overboard on mix-ins. Too many can throw off the custard-to-filling balance and cause an overflow situation (trust me, I’ve been there). Stick to the same ratios I provide in the recipe card, and you’ll have a perfect quiche every time!

1. Melt butter and oil in a cast-iron skillet.

2. Add the hash browns. Add ½ teaspoon salt and ¼ teaspoon pepper and stir to combine.

3. Form the potato crust. Use the bottom of a measuring cup to press the hash browns into an even layer, pushing them up the sides. Cook until crispy and golden brown.

4. Prepare the egg mixture. Squeeze excess moisture from the spinach, then whisk together eggs, half-and-half, salt, and pepper. Stir in ham, cheese, spinach, and chives.

5. Pour the filling into the crispy potato crust.

6. Bake the quiche until the eggs are set, about 35-40 minutes. Let it rest for 15 minutes before slicing and serving. Garnish with extra chives and enjoy!

Baker’s Tip: You’ll know the quiche is done when the center jiggles just slightly when you gently shake the skillet. The eggs will continue to cook for a few minutes after you remove the skillet from the oven. You want the quiche to be soft and custardy, so it’s best to take it out just before the center is completely set to achieve that perfectly creamy texture.

What to Serve Alongside This Quiche for a Complete Meal

Whether I’m serving this ham and cheese quiche for brunch or dinner, I always pair it with a simple salad of dressed greens. All you need is a squeeze of fresh lemon, a drizzle of good-quality olive oil, a sprinkle of flaky sea salt, and a few cracks of freshly ground black pepper – it’s the perfect fresh contrast to the rich, cheesy quiche.

Some of my other favorite sides to serve, especially for a brunch spread, include:

• Crispy bacon or sausage links
• Fresh fruit salad or Strawberry spinach salad
• Cinnamon French toast muffins
• Homemade buttermilk biscuits
• Healthy bran muffins or Raspberry chocolate chip muffins
• And of course… mimosas or white sangria! Because brunch isn’t brunch without a little bubbly.

Proper Storage Instructions for Freshness

Once cooled, transfer the quiche to an airtight storage container and store it in the refrigerator for up to 3-4 days. For the best texture, I recommend reheating slices in the oven instead of the microwave, as it helps maintain the crispy hash brown crust.

You can also freeze quiche! Bake as directed and allow to cool completely. Then, gently slide a spatula under the quiche to lift it out of the oven-safe skillet and transfer it to a baking sheet or tray. Freeze it for a few hours until firm, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Let it thaw overnight in the fridge before reheating in a 350°F oven for 15-20 minutes or until heated through.

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