HAM AND HASH BROWN QUICHE
Husband's favorite breakfast!!!
Provided by Candace Standfield
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Press hash brown potatoes between paper towels to remove excess moisture. Transfer potatoes to an 8-inch pie dish and press into the bottom and up the sides of the dish to form a crust. Drizzle with melted butter.
- Bake in preheated oven until golden, about 25 minutes. Remove from oven and reduce heat to 350 degrees F (175 degrees C).
- Combine ham, Cheddar cheese, onion, and bell pepper in a bowl; spread mixture over potato crust. Beat eggs, milk, salt, and black pepper in the same bowl; pour over ham mixture.
- Bake in oven until eggs are set, 25 to 30 minutes.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 16.2 g, Cholesterol 140.3 mg, Fat 23.2 g, Fiber 1.4 g, Protein 13.8 g, SaturatedFat 11.8 g, Sodium 662.9 mg, Sugar 1.7 g
DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE
How to improve on ham-and-cheese quiche? Bake it in an uber-crispy hash brown crust for the perfect breakfast dish for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
- Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
- Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
- Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.
HASH BROWN QUICHE
We love to have guests stay with us, and this is a great dish to serve for breakfast. To save time in the morning, I sometimes make the hash brown crust and chop the ham, cheese and peppers the night before. As a teacher and farm wife, I'm always looking for easy recipes like this one. -Jan Peters, Chandler, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes. , Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 263 calories, Fat 20g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 747mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
VEGETABLE HAM QUICHE
This quiche is an easy egg dish filled with zucchini, bell pepper, ham and cheese. With our garden produce, it's even more economical. It's pretty enough to serve to company, too.-Betty Albee, Buhl, Idaho
Provided by Taste of Home
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the egg, hash browns and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 15 minutes or until crust is set and edges begin to brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter for 5 minutes or until crisp-tender. Stir in the ham, basil, salt and pepper. Remove from the heat; cool slightly. , In a large bowl, beat eggs and milk; add zucchini mixture. Stir in cheese. Pour into crust. Bake for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 273 calories, Fat 16g fat (9g saturated fat), Cholesterol 201mg cholesterol, Sodium 685mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
HASH BROWN HAM QUICHE
My family loves this cheesy ham quiche on Sunday morning after church. I'm a registered nurse, and I got this recipe from the mother of one of my patients. It's delicious for brunch and not hard to prepare.
Provided by Taste of Home
Categories Appetizers Breakfast Brunch Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Press hash browns between paper towels to remove excess moisture. Grease a 9-in. pie plate with 2 teaspoons butter. Press hash browns onto the bottom and up the sides of plate. Drizzle with remaining butter. , Bake, uncovered, at 425° for 20-25 minutes or until edges are browned. , Combine cheeses and ham; spoon into the crust. In a large bowl, beat the eggs, cream and seasoned salt; pour over ham. , Reduce heat to 350°. Bake, uncovered, for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts :
VERY VEGGIE, HAM, AND GRUYERE QUICHE
With its shredded hash brown potato crust, this quiche is vegetable-rich! Sauteed red bell pepper, mushrooms, scallions, and spinach make it a colorful, complete meal. Serve with jam and toast for breakfast, or with fruit and a crusty bread for lunch.
Provided by Bibi
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch quiche or pie pan with cooking spray.
- Place thawed, shredded hash browns on paper towels and lightly press with another paper towel, to remove excess moisture.
- Pour hash browns in the prepared pan, and press on the bottom and up the sides of the pan to form a crust. Brush the sides and bottom of the hash brown crust with melted butter. Use a piece of parchment paper or plastic wrap to press the potatoes firmly on the bottom and sides of the pan again, making sure there are no gaps.
- Bake crust in the preheated oven until crust is lightly browned, 15 to 20 minutes, adding 5-minute increments if needed. Reduce oven temperature to 375 degrees F (190 degrees C).
- While the crust is baking, melt 1 tablespoon butter in a small skillet and cook the chopped red bell pepper, chopped fresh mushrooms, and chopped scallions, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Add 1/4 teaspoon salt and pepper. Add chopped spinach and cook until spinach is just wilted, 1 to 2 minutes. Set cooked vegetables aside and allow to cool.
- Beat eggs, cream, and remaining salt and pepper together in a medium mixing bowl. Stir in cooked vegetables and 1/2 cup shredded Gruyere cheese.
- Place sliced Gruyere cheese on the bottom of the baked crust, cutting to fit. Sprinkle diced ham on top of the sliced Gruyere, and pour egg mixture over all. Sprinkle remaining shredded Gruyere on top.
- Bake in the preheated oven until the center of the quiche is set, and a knife inserted in the middle comes out clean, 30 to 35 minutes. Cool on a rack for about 15 minutes. Slice and serve warm, or at room temperature.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 15.6 g, Cholesterol 89.4 mg, Fat 33.2 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 18.3 g, Sodium 561.1 mg, Sugar 1 g
HASH BROWNS HAM QUICHE
Make and share this Hash Browns Ham Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Get out the excess moisture by pressing the hash browns between paper towels.
- Grease a 9-inch pie plate.
- Press hash browns onto the bottom and up the sides of the pie plate.
- Drizzle hash browns with melted butter.
- Bake, uncovered, at 425 degrees, for 20-25 minutes or til the edges are browned.
- Mix together the cheeses and ham; pour onto crust and spread evenly.
- In a bowl, mix together the eggs, cream, seasoned salt, and pepper; pour over ham/cheese.
- In a 350 degree oven, bake, uncovered for 20-25 minutes or until knife comes out clean.
- Let stand 10 minutes before cutting and serving.
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