Ham and Cheese Hashbrown Quiche
Hashbrown crusted quiche filled with smoky ham, eggs, red peppers, green onion, and sharp cheddar cheese, Enjoy!
Servings: 8 slices
Ingredients
HASHBROWN CRUST:
- 4 c. shredded hashbrowns slightly thawed
- 5 T. melted butter
- seasoning salt to taste
- 1 lg. egg lightly beaten
QUICHE FILLING:
- 1 T. butter
- 1 c. diced smoked ham
- 1/3 c. finely diced red bell pepper
- 1/4 c. thinly sliced green onions plus more for garnish
- 1 c. shredded sharp cheese
- 5 lg. eggs
- 1 c. heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees. Grease a 9-inch springform pan and wrap the bottom with foil to catch any drippings. Place on a rimmed baking sheet.
- HASHBROWN CRUST: Place the hashbrowns in a medium bowl. Melt 5 tablespoons butter and pour over the hashbrowns. Sprinkle with seasoning salt to taste. Add the beaten egg and gently toss to combine.
- Press the mixture into the bottom and part way up the sides of the prepared springform pan. Bake for 25-30 minutes until the potatoes are golden brown and crispy around the edges.
- QUICHE FILLING: Meanwhile, melt 1 tablespoon of butter in a medium skillet over medium-high heat. Add the diced ham, bell peppers and green onions; cook stirring often until the bell peppers begin to soften about 4 minutes. Remove from the heat.
- TO ASSEMBLE: When the hashbrown crust is ready, spread the ham mixture over the bottom. Sprinkle the cheese evenly over the ham mixture. In a medium bowl, whisk the eggs and heavy cream together, season with salt and pepper. Slowly pour the egg and cream mixture over the ham and cheese.
- Reduce the oven temperature to 350 degrees.
- Bake until the filling is puffed, and the quiche is lightly browned around the edges, about 35 minutes.