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Ham and Broccoli Hash Brown Quiche - the perfect use for leftover holiday ham! Easy to make, full of vegetables and flavor, and guaranteed to wow your family and guests! Hash browns replace the traditional crust in a delicious way. #breakfast #ham #leftovers #quiche | https://withpeanutbutterontop.com

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.
Course Breakfast
Keyword Breakfast, Ham and Broccoli Hash Brown Crusted Quiche, Quiche
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 231kcal
Author Samantha Buckner


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.


Serving: 1serving | Calories: 231kcal | Carbohydrates: 6g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 158mg | Sodium: 423mg | Potassium: 218mg | Fiber: 0g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 15.8mg | Calcium: 200mg | Iron: 1mg