Description
A delightful quiche featuring a crispy hash brown crust and a creamy egg filling with savory prosciutto, perfect for breakfast or brunch.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 425°F (220°C). Generously grease a pie dish with butter.
- Combine the thawed hash browns, melted butter, salt, and pepper in a large bowl. Stir until everything is evenly coated.
- Press the hash brown mixture into the pie dish, covering the bottom and sides evenly.
- Bake the crust for 20 minutes or until the edges are golden brown and crispy. Let it cool slightly.
- Whisk together the eggs, heavy cream, Gruyere cheese, Parmesan cheese, garlic powder, nutmeg, salt, and pepper until smooth in another mixing bowl.
- Scatter the chopped prosciutto, fresh spinach, and halved cherry tomatoes over the cooled hash brown crust.
- Pour the egg mixture gently over all the layered ingredients.
- 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.
- 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