Ham and Broccoli Hash Brown Crusted Quiche – get ready for a breakfast recipe that is going to wow you and your family! This recipe uses leftover ham from the holidays, is full of vegetables and flavor, and is very easy to make! Swap out the traditional pastry crust for this hash brown crust. I promise you won’t miss it!
This recipe is not only healthy, but filling!
BREAKFAST ANY TIME OF THE DAY
Is it just me or is breakfast good any time of the day? And am I the only one that calls it brinner when you have breakfast for dinner? This Ham and Broccoli Hash Brown Quiche is perfect for many reasons: its the most delicious and filling meal for any time of the day and it uses leftover ham from the holidays!
Not only can you use leftover ham from the holidays, but you can also use just about any vegetables you have on hand – whether leftover or from the freezer. Just make sure all vegetables are thawed!
- Hash Browns – frozen (thawed) or homemade
- Cooked ham – leftover from the holidays or store-bought
- Extra-sharp cheddar cheese
- Goat cheese or feta cheese
- Eggs and egg whites
- Half and half or milk
- Veggies: bell pepper, onion, and broccoli
- Salt, pepper, garlic powder, and onion powder
HASH BROWN CRUST!
Swap out the traditional flour-filled quiche crust with a hash brown crust! So crispy and incredible delicious, I promise you won’t miss the traditional quiche. The crust is easier to make (if you used frozen shredded hash browns – thawed), gluten-free AND very filling.
TIPS FOR MAKING THE BEST HASH BROWN QUICHE:
- Hash browns – you can use homemade, shredded hash browns or pre-made, frozen hash browns. Just make sure they are completely thawed prior to using.
- Spread the hash browns out in your pie plate with your fingertips – like you would a traditional pastry crust. You want to form a smooth, flat crust with it.
- I find that baking the hash brown crust for a bit, prior to adding the filling, helps to fully cook the hash browns, decreases any additional water, and firms the entire quiche all around.
- Don’t forget to season the hash browns prior to baking! I used salt, pepper, garlic powder, and onion powder.
- Don’t over-fill the quiche crust.
- Use vegetables that are on the dry side. Make sure they are thawed, drained, patted dry, etc. The less moisture – the better. Otherwise you will have a runny, watery quiche that may not firm up in the oven and burn at the top.
- Baking the quiche will take some time for the eggs to set. Bake until a knife or toothpick removes clean from the center. Allow it to cool a bit before slicing.
- If the top starts to brown quicker than the center is setting, cover the quiche with aluminum foil or a pie crust protecter to prevent burning.
Some of the links below are affiliate links. This means that if you choose to make a purchase via the link provided, I will earn a commission. This commission comes at no additional cost to you whatsoever. I recommend these products because I have tested them and find that they are helpful and worth the cost; not because of the small commissions I make if you decide to make a purchase.
TOOLS USED TO MAKE THIS QUICHE
- Silicone Pie Crust Shields – these are perfect for making any type of pie crust, whether its traditional or hash brown! Don’t allow the edges of your quiche to burn while you’re waiting for the center to firm up.
- Pyrex Easy Grab 9.5″ Glass Pie Plate – I have both these and the white pie plate you see pictured. Both work splendidly for making any type of pie or crust. And you truly cannot go wrong with any Pyrex item.
- Jenaluca Herb Scissors – be prepared to be amazed at a newer and better way of chopping your herbs! I bought these five-blade herb scissors a year ago and will never, ever cut herbs another way. These scissors are one of my favorite kitchen items that not only saves times, but my fingers!
MORE DELICIOUS RECIPES TO TRY
- Bacon Egg and Avocado Breakfast Bagel – this is what every breakfast should be made of! Made with fluffy, scrambled eggs, cream cheese, tomato slices, bacon, and a garlic avocado mash – all sandwiched between a sliced and toasted everything bagel!
- Instant Pot Ham Potato and Corn Chowder – an absolutely delicious soup that is loaded with sweet corn, salty chunks of ham, tons of potatoes and uses your leftover ham bone from the holidays! Topped with cooked bacon, freshly shredded cheddar cheese, and freshly chopped thyme.
- Easy Instant Pot Spaghetti – traditional spaghetti done quick and simple! Spaghetti with meat sauce, all in one pot and bursting full of flavor. Made with lean ground beef, sautéed onions, mushrooms, garlic, and roasted red peppers. Then tossed in a delicious marinara sauce.
- Sheet Pan Lemon Balsamic Chicken and Vegetables – if you’re looking for a super simple, healthy, and quick recipe for tonights dinner – then look no further! This delicious, easy recipe comes together on one sheet pan in 35 minutes or less. Full of flavor, perfect for meal prep and lunches, and guaranteed to be a hit at your dinner table.
- Instant Pot Sweet Potato Beef Stew – if you’re looking for an easy, flavorful meal that will simply WOW your family, then this Instant Pot Sweet Potato Beef Stew is for you! Everything comes together in one pot in just around 1 hour. Full of flavor, vegetables, and the most tender, flavor-infused beef you will ever try! Serve over a bed of mashed potatoes, egg noodles, or as is with crispy, baked & buttered baguette bread!
Ham and Broccoli Hash Brown Crusted Quiche
An easy-to-make quiche that comes together in no time, is full of flavor and vegetables, and sure to please your family or guests! It uses hash browns in place of the traditional pastry crust, as well as leftover vegetables and ham from the holiday.
Hash Brown Crust:
- 2 1/2 cups frozen shredded hash browns, thawed or homemade shredded hash browns
- salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 5 large eggs
- 3 large egg whites
- 1/2 tsp garlic powder
- 1/2 cup half and half, or heavy cream/milk
- 1 cup cooked ham, leftover or store-bought
- 1/2 cup cooked broccoli florets, cooked, can use frozen - must be thawed
- 1/2 red bell pepper, diced
- 1/2 small yellow onion, diced
- 2 tbsp light butter
- 1 1/2 cups shredded extra-sharp cheddar cheese
- 1/4 cup goat cheese, or sub feta cheese
- crumbled, cooked bacon
- freshly chopped chives
Preheat oven to 425 degrees F and place the top rack towards the middle of the oven. Spray a 9-9.5" round pie plate with nonstick cooking spray.
Press the thawed hash browns into the pie plate, creating a crust. Push down with your fingertips or the back of a spoon - bottom and sides.
Season with garlic powder and onion powder, as well and salt and pepper, to taste.
Bake for 15-20 minutes, or until the hash browns start to crisp up.
While the crust is baking, saute the peppers and onions and combine the ingredients for the filling.
Place a nonstick pan over medium heat with butter. Once the butter has melted and is starting to bubble, add the diced bell peppers and onions. Saute until both have softened and the onions are translucent.
Remove from the stove and set aside temporarily.
To a medium mixing bowl, whisk the eggs and egg whites. Add in the garlic powder, cheddar cheese, ham, broccoli, half and half, and sautéed peppers and onions. Stir to combine. Season with salt and pepper, to taste.
Once the crust is done baking, remove it from the oven and reduce the heat to 350 degrees F.
Pour the filling into the baked hash brown crust. Top with crumbled goat cheese. Bake for 35-45 minutes or until the filling is set in the center. A knife or toothpick should remove clean.
Let rest for 5-10 minutes before serving warm.