Hash Brown Quiche Recipe

Frozen hash browns: These form the crispy crust of the quiche.

Butter: Used to mix with the hash browns to help them form a crust.

Ham: Adds a savory, meaty flavor to the filling.

Cheddar cheese: Provides a rich, cheesy taste that complements the ham.

Green onions: Adds a fresh, mild onion flavor to the quiche.

Milk: Helps to create a creamy, custard-like filling.

Eggs: Bind the filling together and give the quiche its structure.

Salt: Enhances the overall flavor of the dish.

Ground black pepper: Adds a touch of spice and depth to the flavor.

When pressing the hash browns between paper towels, make sure to apply even pressure to remove as much moisture as possible. This will help achieve a crispier crust and prevent the quiche from becoming soggy. Additionally, when whisking the eggs and milk mixture, ensure it is well combined and slightly frothy to create a light and fluffy texture in the final dish.

• frozen hash browns - Substitute with grated sweet potatoes: Adds a slightly sweet flavor and similar texture.

• butter - Substitute with olive oil: Provides a healthier fat option and a different flavor profile.

• cooked ham - Substitute with cooked turkey bacon: Offers a lower-fat alternative with a smoky flavor.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Gives a milder flavor and melts well.

• green onions - Substitute with chives: Adds a similar onion-like flavor with a more delicate taste.

• milk - Substitute with unsweetened almond milk: Provides a dairy-free option with a slightly nutty flavor.

• eggs - Substitute with flax eggs: For a vegan alternative, mix ground flaxseed with water to create a binding agent.

• salt - Substitute with soy sauce: Adds a salty umami flavor and can reduce the need for additional seasoning.

• ground black pepper - Substitute with white pepper: Offers a similar heat but with a slightly different flavor profile.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the quiche tightly with plastic wrap or aluminum foil. Ensure the wrap is snug to keep out air and maintain freshness.
• For added protection, place the wrapped quiche in an airtight container or a resealable plastic bag. This double-layer method helps preserve the flavors and texture.
• Store the quiche in the refrigerator for up to 3-4 days. When ready to enjoy, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• To freeze, first wrap the cooled quiche tightly in plastic wrap, then in aluminum foil. Label with the date to keep track of storage time.
• Place the wrapped quiche in a freezer-safe bag or container. This prevents freezer burn and keeps the quiche fresh for up to 2 months.
• When ready to use, thaw the quiche in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 20-25 minutes or until heated through.
• For individual servings, slice the quiche before freezing. Wrap each slice in plastic wrap and place in a resealable bag. This allows for easy portion control and quicker reheating.
• Avoid microwaving the quiche directly from frozen, as it can result in uneven heating and a rubbery texture. Always thaw first for best results.

• Preheat your oven to 350°F (175°C). Place the leftover hash brown quiche on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from becoming too brown. Heat for about 15-20 minutes, or until warmed through.

• For a quicker method, use the microwave. Place a slice of quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the basket and heat for 5-7 minutes. This method helps maintain the crust's crispiness.

• On the stovetop, use a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil. Place the quiche slice in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• For a toaster oven, preheat to 350°F (175°C). Place the quiche slice on a piece of foil or a small baking tray. Heat for 10-15 minutes, checking to ensure it doesn't overcook.

• Oven: Used to preheat and bake the quiche to ensure it cooks evenly.

• Paper towels: Utilized to press and remove excess moisture from the hash browns.

• Mixing bowl: Needed to mix the hash browns with melted butter and to combine the ham, cheese, and green onions.

• 9-inch pie plate: Serves as the dish to form the hash brown crust and to bake the quiche.

• Knife: Used to check if the quiche is cooked by inserting it near the center.

• Whisk: Essential for whisking together the milk, eggs, salt, and pepper.

• Measuring cups: Required to measure out the hash browns, butter, ham, cheese, and milk accurately.

• Measuring spoons: Needed to measure the salt and pepper precisely.

• Cutting board: Provides a surface to chop the green onions and dice the ham.

• Spatula: Useful for spreading the ham mixture over the baked crust and for serving the quiche.

Use pre-shredded hash browns: Save time by using pre-shredded hash browns instead of shredding potatoes yourself.

Pre-cooked ham: Opt for pre-cooked ham to eliminate the need for additional cooking time.

Pre-shredded cheese: Buy pre-shredded cheese to skip the grating step.

Microwave thawing: Thaw frozen hash browns quickly in the microwave instead of waiting for them to thaw naturally.

Batch cooking: Double the recipe and freeze one quiche for a quick meal later.

Pre-chopped onions: Purchase pre-chopped green onions to save chopping time.