When you need a showstopping brunch dish that combines all your breakfast favorites into one glorious creation, this Deep Dish Hash Brown Ham and Cheese Quiche is pure morning magic. Imagine a crispy hash brown crust that’s golden and crunchy on the outside, tender on the inside, filled with fluffy eggs studded with savory ham and melted cheese throughout. This isn’t your ordinary quiche, it’s a hearty, satisfying masterpiece that feeds a crowd and makes everyone ask for the recipe. The genius of using hash browns as the crust eliminates the need for pastry skills while creating incredible texture and flavor that perfectly complements the rich egg filling. Whether you’re hosting a holiday brunch, preparing Sunday breakfast for the family, or looking for a make-ahead meal that reheats beautifully, this deep dish quiche delivers comfort food excellence in every slice. It’s substantial enough to be the star of the meal yet elegant enough to serve at special occasions.
Serving Quantity: 8 servings
Cooking Time: 1 hour 15 minutes (20 minutes prep, 55 minutes baking)
Nutritional Information per serving:
1. Calories: 485
2. Protein: 24g
3. Carbohydrates: 28g
4. Fat: 31g
5. Fiber: 2g
6. Sugar: 3g
7. Sodium: 865mg
Ingredients You Need:
For the Hash Brown Crust:
1. 1 package (30 ounces) frozen shredded hash browns, thawed
2. 1/4 cup butter, melted
3. 1 teaspoon salt
4. 1/2 teaspoon black pepper
5. 1/2 teaspoon garlic powder
For the Filling:
6. 8 large eggs
7. 1 cup whole milk
8. 1/2 cup heavy cream
9. 2 cups diced cooked ham
10. 2 cups shredded cheddar cheese, divided
11. 1 cup shredded Swiss cheese
12. 1/2 cup diced onion
13. 1/2 cup diced bell pepper (red or green)
14. 3 green onions, sliced
15. 1/2 teaspoon salt
16. 1/4 teaspoon black pepper
17. 1/4 teaspoon paprika
18. 2 tablespoons butter for sautéing
Prepare the Hash Browns
Preheat your oven to 400 degrees Fahrenheit. If your hash browns are frozen, thaw them completely either in the refrigerator overnight or by leaving them at room temperature for a few hours. Once thawed, place them in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. This step is absolutely critical because excess water will prevent the crust from getting crispy. Keep squeezing until barely any liquid comes out. Transfer the dried hash browns to a large bowl.
Season and Mix the Crust
Add the melted butter, salt, pepper, and garlic powder to the hash browns. Use your hands or a large spoon to mix everything together thoroughly until every shred is coated with butter and seasoning. The mixture should hold together slightly when pressed. The butter helps bind the hash browns together and creates that golden, crispy exterior we’re looking for.
Form the Crust
Generously butter a deep 9 or 10 inch pie dish or springform pan. Press the hash brown mixture firmly into the bottom and up the sides of the pan, creating an even layer about a quarter inch thick. Make sure to press it really firmly, especially in the corners and where the bottom meets the sides, so there are no gaps. The crust should come all the way up to the rim of the pan. Use the bottom of a measuring cup to press and compact the hash browns for a sturdy crust.
Par-Bake the Crust
Place the pan on a baking sheet to catch any drips and put it in the preheated oven. Bake for 25 to 30 minutes until the hash brown crust is golden brown and crispy around the edges. You want it well-cooked at this stage because it won’t crisp up much more once you add the wet filling. Remove from the oven and reduce the temperature to 350 degrees Fahrenheit. Let the crust cool for about 5 minutes while you prepare the filling.
Sauté the Vegetables
Heat 2 tablespoons of butter in a medium skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until softened and fragrant. The vegetables should be tender but still have a little texture. You don’t want them mushy since they’ll cook more in the quiche. Transfer the cooked vegetables to a plate and let them cool slightly.
Prepare the Egg Mixture
In a large mixing bowl, crack all 8 eggs and whisk them together until the yolks and whites are completely combined. Add the milk, heavy cream, salt, pepper, and paprika. Whisk everything together vigorously until the mixture is smooth and uniform with no streaks of egg white visible. The cream and milk create a rich, custardy texture that makes this quiche incredibly luxurious.
Layer the Filling
Spread the diced ham evenly across the bottom of the par-baked hash brown crust. Add the sautéed vegetables on top of the ham, distributing them evenly. Sprinkle 1.5 cups of the cheddar cheese and all of the Swiss cheese over the ham and vegetables, creating an even layer. Save the remaining half cup of cheddar for topping. The layering ensures every slice gets a good distribution of all the ingredients.
Pour in the Egg Mixture
Carefully pour the egg mixture over the layered ingredients in the crust. Pour slowly and evenly, allowing the liquid to settle into all the nooks and crannies around the ham and cheese. The eggs should come nearly to the top of the crust but not overflow. If you have extra egg mixture that doesn’t fit, save it for scrambled eggs rather than overfilling the quiche.
Add Final Toppings
Sprinkle the sliced green onions over the top of the egg mixture for color and fresh onion flavor. Add the remaining half cup of cheddar cheese scattered across the top. This cheese will melt and become golden and bubbly during baking, creating an irresistible top layer.
Bake Until Set
Place the quiche back in the oven, still on the baking sheet. Bake at 350 degrees Fahrenheit for 45 to 55 minutes. The quiche is done when the center is just barely set and jiggles only slightly when you gently shake the pan. A knife inserted near the center should come out mostly clean with perhaps a few moist crumbs. The top should be golden brown and the cheese melted and bubbly. Don’t overbake or the eggs will become rubbery and watery.
Cool and Serve
Remove the quiche from the oven and let it rest for at least 15 minutes before slicing. This cooling time is essential because it allows the custard to set fully and makes slicing much neater. The quiche will continue cooking slightly from residual heat during this time. Use a sharp knife to cut into wedges and serve warm or at room temperature.
Helpful Tips for Success:
1. Squeezing out moisture from the hash browns is the single most important step for a crispy crust, don’t skip it.
2. Use a deep dish pie pan or springform pan for the best results, regular pie pans aren’t deep enough.
3. Par-baking the hash brown crust is essential to prevent it from becoming soggy once you add the filling.
4. You can substitute turkey, bacon, sausage, or even vegetables for the ham to customize the quiche.
5. This quiche can be assembled completely the night before, covered, and refrigerated, then baked in the morning.
6. Add sautéed mushrooms, spinach, or asparagus for extra vegetables and nutrition.
7. Use a combination of your favorite cheeses like gruyere, pepper jack, or gouda for different flavors.
8. The quiche reheats beautifully in a 300-degree oven for 15 minutes or in the microwave.
9. Let the quiche cool completely before refrigerating to prevent condensation from making the crust soggy.
10. Serve with a simple green salad and fresh fruit for a complete brunch spread.
11. Individual portions can be frozen for up to 2 months and reheated for quick breakfasts.
12. If the top browns too quickly during baking, tent it loosely with aluminum foil.
13. Use whole milk and cream rather than low-fat versions for the richest, most luxurious texture.
14. Fresh herbs like chives, parsley, or thyme add wonderful flavor when stirred into the egg mixture.
15. Place the pie dish on a baking sheet before baking to catch any drips and make it easier to remove from the oven.
