Irresistibly Crispy Hash Brown Crust Quiche with Prosciutto

Why Make This Recipe

This Crispy Hash Brown Crust Quiche with Prosciutto is a delightful dish that brings comfort and flavors together. The combination of the crispy hash brown crust with the creamy egg filling and savory prosciutto is simply irresistible. It’s great for breakfast, brunch, or even a light dinner. Plus, it’s versatile! You can add your favorite veggies or cheeses to personalize it to your taste.

How to Make Irresistibly Delicious Crispy Hash Brown Crust Quiche with Prosciutto

Ingredients

• 1 package hash browns (thawed and dried)
• 4 tablespoons butter (melted)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 6 large eggs (room temperature)
• 1 cup heavy cream
• 1 cup Gruyere cheese (shredded)
• 1/2 cup Parmesan cheese (grated)
• 1 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 4 ounces prosciutto (chopped)
• 1 cup fresh spinach (chopped)
• 1 cup cherry tomatoes (halved)

Directions

1. Preheat the oven to 425°F (220°C). Generously grease a pie dish with butter.
2. In a large bowl, combine the thawed hash browns, melted butter, salt, and pepper. Stir until everything is evenly coated.
3. Firmly press the hash brown mixture into the pie dish, covering the bottom and sides evenly.
4. Bake the crust for 20 minutes or until the edges are golden brown and crispy. Then let it cool slightly.
5. In another mixing bowl, whisk together the eggs, heavy cream, Gruyere cheese, Parmesan cheese, garlic powder, nutmeg, salt, and pepper until smooth.
6. Evenly scatter the chopped prosciutto, fresh spinach, and halved cherry tomatoes over the cooled hash brown crust.
7. Gently pour the egg mixture over all the layered ingredients.
8. Reduce the oven temperature to 375°F (190°C) and bake for 35-40 minutes, until the filling is set and the top is golden brown.
9. Allow the quiche to rest for at least 10 minutes before slicing.

How to Serve Irresistibly Delicious Crispy Hash Brown Crust Quiche with Prosciutto

This quiche is best served warm. You can slice it into wedges and serve it straight from the pie dish. It pairs well with a light green salad or some fresh fruit. A dollop of sour cream or a sprinkle of fresh herbs on top can add an extra touch.

How to Store Irresistibly Delicious Crispy Hash Brown Crust Quiche with Prosciutto

To store leftover quiche, let it cool completely, then cover it with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. To reheat, place the slices in the oven at 350°F (175°C) until warmed through.

Tips to Make Irresistibly Delicious Crispy Hash Brown Crust Quiche with Prosciutto

• Ensure the hash browns are well-dried to prevent a soggy crust.
• Use room temperature eggs for better mixing and fluffiness.
• Feel free to add other vegetables like bell peppers, mushrooms, or zucchini to enhance the flavor and nutrition.
• If you like it extra cheesy, add more Gruyere or try different types of cheese.

Variation

You can replace prosciutto with cooked bacon or smoked salmon for different flavors. Additionally, for a vegetarian option, omit the meat and add more vegetables or even some feta cheese.

FAQs

Can I use frozen hash browns instead of fresh?
Yes, frozen hash browns work well. Just ensure they are thawed and dried before using them in the recipe.

How do I know when the quiche is done?
The quiche is done when the filling is set and a knife comes out clean when inserted into the center.

Can I make this quiche ahead of time?
Absolutely! You can prepare the quiche the night before and store it in the refrigerator. Just bake it in the morning for a fresh breakfast.

Crispy Hash Brown Crust Quiche with Prosciutto

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• Author: angela
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Diet: Carnivore

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Description

A delightful quiche featuring a crispy hash brown crust and a creamy egg filling with savory prosciutto, perfect for breakfast or brunch.

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Ingredients

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• 1 package hash browns (thawed and dried)
• 4 tablespoons butter (melted)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 6 large eggs (room temperature)
• 1 cup heavy cream
• 1 cup Gruyere cheese (shredded)
• 1/2 cup Parmesan cheese (grated)
• 1 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 4 ounces prosciutto (chopped)
• 1 cup fresh spinach (chopped)
• 1 cup cherry tomatoes (halved)

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Instructions

1. Preheat the oven to 425°F (220°C). Generously grease a pie dish with butter.
2. Combine the thawed hash browns, melted butter, salt, and pepper in a large bowl. Stir until everything is evenly coated.
3. Press the hash brown mixture into the pie dish, covering the bottom and sides evenly.
4. Bake the crust for 20 minutes or until the edges are golden brown and crispy. Let it cool slightly.
5. Whisk together the eggs, heavy cream, Gruyere cheese, Parmesan cheese, garlic powder, nutmeg, salt, and pepper until smooth in another mixing bowl.
6. Scatter the chopped prosciutto, fresh spinach, and halved cherry tomatoes over the cooled hash brown crust.
7. Pour the egg mixture gently over all the layered ingredients.
8. Reduce the oven temperature to 375°F (190°C) and bake for 35-40 minutes, until the filling is set and the top is golden brown.
9. Allow the quiche to rest for at least 10 minutes before slicing.

Notes

Ensure the hash browns are well-dried to prevent a soggy crust. Room temperature eggs result in better mixing and fluffiness. Feel free to add other vegetables to enhance the flavor.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 2g
• Sodium: 650mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 150mg