Ham and Cheese Quiche

Serves: 5

So easy using hash browns instead of a pie crust. Leftovers make a great next-day lunch or a grab and go breakfast. Top with a dollop of sour cream and a sprinkle of cheese and chopped fresh tomatoes..

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2 (12-ounce) packages frozen hash brown potatoes
1/3 cup butter, melted
1 cup cooked diced ham
1 cup shredded Monterey Jack cheese
2 eggs
1/2 cup heavy whipping cream


Preheat oven to 425 degrees F (220 degrees C).

Squeeze any excess moisture from the potatoes and combine them with the melted butter in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.

Bake at 425 degrees F (220 degrees C) for 25 minutes.

Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.

Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

Source: allrecipes.com

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