Hash Brown Crust Quiche
Ingredients
- 4 cups shredded hash brown potatoes, slightly thawed
- 6 tablespoons butter, divided
- seasoning salt or garlic powder to taste
- 6 large eggs, divided
- 1 cup diced cooked ham
- 1/3 cup finely diced red bell pepper
- ¼ cup chopped green onion, plus more for garnish
- 1 cup shredded Cheddar cheese
- 1 cup heavy cream
- salt and pepper to taste
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place hash browns in a medium bowl. Melt 5 tablespoons butter and pour over hash browns, season with seasoning salt or garlic powder as desired. Add 1 egg, mix well and press mixture onto the bottom and sides of a 9-inch spring form pan or pie dish.
- Bake in preheated oven until potatoes are golden brown and crispy around the edges, about 25 to 30 minutes.
- While crust bakes, melt remaining tablespoon of butter in a medium skillet over medium-high heat. Add ham, pepper, and green onion; cook and stir until bell pepper slightly softens, about 4 minutes. Remove from heat.
- When crust is ready, spread ham mixture over the bottom; sprinkle cheese evenly on top. Whisk remaining 5 eggs and cream in a medium bowl; add salt and pepper to taste and mix until well blended. Pour mixture evenly over ham and cheese mixture.
- Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in the preheated oven until filling is puffed and quiche is lightly browned around the edges, about 35 minutes.
Source
Original recipe: View Original