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Ham + Cheese + Veggie Quiche with Hash Brown Crust

quiche 1

A few weekends ago the family gathered for brunch, and my brother in law brought a quiche. It wasn’t a frittata, but it didn’t have a pastry crust either – its base was made of hash browns. Brilliance! Eggs and veggies and cheese nested in grated potato, baked and served in wedges. His was asparagus and goat cheese and we devoured it all, and then I went home and made one, just to see. So simple! You grate a potato or two on the coarse side of a box grater, then get it started in a hot skillet, crisping up the bottom, before filling it and sliding it into the oven. You work in a little extra in the way of vegetables, but it’s still starchy – and perfect for people who can’t have pastry. Genius.

There is another bonus: you can make a quiche using whatever you happen to have in the fridge, or veggies that are starting to get a bit too wrinkly for a salad, or bits of ham/sausage/bacon that aren’t good for much else. And cheese that’s nearing its expiry date – any kind works, or you can grate the mystery cheese ends in the bottom of your cheese drawer. It’s a great way to recycle leftovers and control food waste, without anyone knowing that’s what you’re doing. And not only is it a brilliant brunch dish, you could totally eat this for dinner. (And take leftovers to work the next day.)

quiche 2

quiche 2
quiche 2

Ham + Cheese + Veggie Quiche with Hash Brown Crust

Recipe link

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April 13, 2016

Ingredients

2 medium russet or Yukon Gold potatoes

salt and freshly ground pepper

canola oil, for cooking

butter, for cooking

1/2 cup (or so) diced ham or crumbled sausage

1/2-1 cup sautéed veggies, such as mushrooms, kale, spinach, peppers, asparagus, etc.

pinch fresh thyme (optional)

1/2-1 cup grated cheddar, Gouda or other cheese

4 large eggs

1/2 cup half & half

Directions

1Preheat the oven to 350?F.

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3Grate the potatoes using the coarse side of a box grater onto a clean tea towel or double thickness of paper towel. Sprinkle with salt and pepper, then gather up and squeeze out any excess moisture.

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5Meanwhile, set a heavy, ovenproof (cast iron is ideal) 8 or 9-inch skillet over medium-high heat. Add a drizzle of oil and dab of butter. (If you like, sauté your veggies first, then set them aside and wipe out the pan before starting on the potato crust.) Put the grated potatoes into the pan and use the bottom of a metal measuring cup to press the potatoes evenly onto the bottom and up the sides of the pan. Cook for 5-8 minutes, until the potatoes are golden on the bottom.

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7Sprinkle the ham or sausage, veggies, thyme and cheese over the crust. In a small bowl, whisk together the eggs and half & half, adding another pinch of salt and pepper, then pour over the fillings. Slide into the oven for 20 minutes, or until golden. Cut into wedges to serve.

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9Serves 4-6.

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14 comments on “Ham + Cheese + Veggie Quiche with Hash Brown Crust

  1. Jen
    April 13, 2016 at 5:28 pm

    Saw this on your IG….was hoping the recipe would be up on the blog soon! Thanks for sharing :)

  2. Rebecca
    April 13, 2016 at 9:31 pm

    What is this “leftover cheese” of which you write? I have never heard of such a thing!

    • Julie
      April 13, 2016 at 10:24 pm

      Ha! Yeah, I know. But I always seem to have stumpy cheese ends in the bottom of my fridge!

  3. Jennifer
    April 13, 2016 at 10:20 pm

    I will definitely be making this. I was hoping you tell us how after I saw it on IG!

  4. Anonymous
    April 14, 2016 at 10:59 am

    Instead of half and half, can you just use milk?

  5. Pauline
    April 14, 2016 at 4:29 pm

    What’s an all round cast iron skillet to buy. Pre seasoned or not and what size.

    • Julie
      April 14, 2016 at 8:37 pm

      I find an 8 or 9 inch most useful – it’s best (I think!) to go with unseasoned and season it yourself – all it needs is heat + fat. You get a far better surface – I find the preseasoned ones kind of gummy. Lodge cast iron is perfect!

  6. Meredith
    April 16, 2016 at 8:36 am

    I made this yesterday! I had already sauteed up vegetables earlier in the week and after 3 days I was happy to mix it up and add them in. My pan is bigger so I used 1C egg whites and 6 eggs and had to cook it for longer, Still delicious! I have been using your recipes since…2008 I think? And they are always perfect. Thanks for sharing your work, Julie!

    • Julie
      April 19, 2016 at 11:04 am

      So glad to hear it!!

  7. Erin
    April 25, 2016 at 4:04 pm

    Can this made assembled ahead of time, and baked later?

  8. Erin
    April 25, 2016 at 4:05 pm

    *be

  9. Gina
    May 22, 2016 at 1:02 pm

    Just made this for breakfast. Yum! I added an extra egg. Just seemed like it needed it, Next time I’ll add some
    jalapenos &use pepper jack cheese for some extra zip.

  10. Morgan
    November 20, 2017 at 5:19 pm

    I made this yesterday and it was delicious! I haven’t seen a recipe that doesn’t use frozen hash browns before which we can’t buy in Australia. For the filling I used red onion, golden zucchini, bacon, rainbow chard and tomato. Will definitely be making this again!

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