This recipe for cheesy hash brown quiche is made with ham, frozen hash browns, cheddar cheese, fluffy eggs, and more for a filling make ahead breakfast. Start the day with a healthy breakfast quiche!
There is nothing better than a warm quiche served with savory cheddar cheese, hash browns, and tender ham. This cheesy hash brown quiche recipe is so easy to make with very few steps thanks to frozen hash browns and cooked diced ham!
I wanted to add some color and fresh flavors to this egg and cheese quiche so I added crunchy red bell pepper and pungent sliced green onions. What an incredible decision that was!
This is the perfect make ahead breakfast quiche because you can easily mix everything together up to two days in advance, chill until ready to bake, and enjoy the warm cheesy flavors.
Casseroles and quiches like Quiche Lorraine with ingredients of eggs, ham, cheese, and other yummy food combinations are perfect for the holidays whenever you want to wake up to a hearty breakfast. This quiche is perfect for meal prep, too, in case you need to have your breakfast prepared for the week!
- Butter: Either salted or unsalted butter is used to grease the casserole dish. You can also use a nonstick cooking spray oil.
- Frozen Hash Browns: Frozen hash browns are quick and easy to use for quiches and casseroles. Just make sure to thaw the hash browns prior to making this recipe.
- Ham: Diced cooked ham is an easy protein to add to soups, casseroles, egg scrambles, omelettes, and more. You can use diced cooked ham from the store or use any leftover cooked ham you have.
- Green Onions: Fresh green onions give this quiche extra fragrant flavors that make it taste extra savory and delicious. Feel free to use diced or sliced red, white, or yellow onions in place of the green onions.
- Bell Pepper: One red bell pepper is used to make sure this quiche has some fresh veggies and extra texture. Any variety of bell pepper will work such as yellow, green, or orange.
- Milk: I like to use whole dairy milk or heavy cream because it makes the eggs fluffy and the quiche creamy. Feel free to test with different unsweetened dairy-free milks.
- Egg: Ten eggs are lightly bean and baked into this quiche for classic eggy flavors.
- Salt and Black Pepper: A simple combination of salt and pepper is used to season this quiche and give it all the additional flavors it needs. Adjust as needed.
What I Used For This Recipe
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- Boxed Grater: This strong box grater is durable and comes in a variety of different blade sizes so you can grate or shred your cheeses anyway you want!
- Measuring Cups and Spoons: I love these stainless steel measuring cups and spoons because they are easy to clean, use, and create the best results every time.
- Glass Mixing Bowl Set: This glass mixing bowl set is my favorite because it is easy to clean and comes in a variety of sizes. If you just a small amount of bowls for your recipe, then this set comes in handy!
- Three-Quart Baking Dish: I love this baking dish because you make a variety of healthy breakfast quiches or casseroles in it. The best part about this baking dish is that it comes with a lid so you can easily prep and store your ingredients without extra fuss.
How To Make It
- First, preheat the oven to 425 degrees Fahrenheit. Grease a nine by thirteen-inch pan with oil or butter on both sides and the bottom. The potatoes will be hard to remove from the pan if the dish isn’t greased!
- Next, place the thawed hash browns in an even layer into the bottom of the greased dish. Make sure to form a nice hash brown crust.
- Bake the potatoes in the oven for 25 minutes. Remove the baked potatoes from the oven and reduce the oven temperature to 350°F.
- Spread the cooked diced ham, sliced onions, chopped bell pepper, and cheese evenly across the cooled potatoes. Make sure you coat all of the potatoes for a nice even layer.
- In a bowl, combine the eggs, milk, salt, and pepper and pour the egg mixture over the rest of the ingredients in the baking dish.
- Bake the hash brown quiche for 40 to 50 minutes until the cheese is golden brown. Remove from the oven and allow the quiche to cool prior to serving.
- Make a vegetarian breakfast quiche by omitting the ham and adding extra veggies like mushrooms, peppers, onions, tomatoes, leafy greens, etc.
- Instead of cheddar cheese, use gruyere, swiss, pepper jack, parmesan, or colby jack.
- Make an egg, bacon, and ham hash brown quiche or just a quiche with bacon.
- Use sausage in place of the ham for a cheesy egg sausage breakfast quiche.
What goes well with quiche for breakfast?
A variety of different things taste amazing with quiche! I enjoy breakfast quiche with salads, fruit, yogurt, proteins, bread, soup, etc.
What is the secret to a good quiche?
For a good quiche, you will want to make sure you have the proper egg to dairy ratio, using freshly grated cheese, baking the quiche for the right amount of time, and avoiding burnt edges.
Store the leftover quiche in an airtight container in the refrigerator for up to four days. Reheat the quiche in the oven with aluminum foil or in the microwave in a microwaveable bowl.
Freeze the leftover hash brown quiche by slicing it into small slices and freezing in a freezer-safe bag or container.
What To Serve With This
More Breakfast Recipes You’ll Love
- Bacon and Potato Quiche
- Slow Cooker Ham and Potato Hash
- Slow Cooker Spinach and Feta Quiche
- Hamburger Quiche
- Bacon, Spinach, and Mushroom Crustless Quiche
Do you have any amazing easy quiche recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
- 4 cups frozen hash brown potatoes, thawed
- 2 cups cooked ham, diced
- 2 cups cheddar cheese, shredded
- 3 green onions, green part only, thinly sliced
- 1 red pepper, chopped
- 1 cup milk
- 10 large eggs, lightly beaten
- ½ teaspoon black pepper, freshly ground
- Preheat oven to 425°F. Grease a 9″ by 13″ pan with butter on the bottom and sides.
- Press thawed potatoes into the pan.
- Bake for 25 minutes at 425°F, then remove from the oven and turn the heat down to 350°F.
- Spread ham, onion, red pepper and cheese evenly across hot potatoes.
- Combine milk, egg and black pepper in a large measuring cup or bowl and pour over other ingredients.
- Bake at 350°F for 40 to 45 minutes or until cheese is golden brown and a knife inserted in the center of the casserole comes out clean. Serve hot.
Created by Patsy Catsos, RD.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 37gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 284mgSodium: 1259mgCarbohydrates: 37gFiber: 3gSugar: 2gProtein: 26g