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Best Hash Brown Crust Quiche Recipe with Prosciutto Recipe

Best Hash Brown Crust Quiche Recipe with Prosciutto Recipe
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★★★★★

5 from 24 reviews

This Best Hash Brown Crust Quiche with Prosciutto is a savory, flavorful dish featuring a crispy hash brown crust filled with sautéed leeks, mushrooms, red peppers, artichoke hearts, prosciutto, Gruyere cheese, and a rich egg and cream custard. It is perfect for brunch, breakfast, or a light dinner and offers a unique twist on the classic quiche by substituting a traditional pastry crust with a golden hash brown base.

Ingredients

Scale

For the Hash Brown Crust

  • 20 ounces frozen hash browns (thawed and squeezed dry)
  • 2 tablespoons butter (melted and cooled slightly)
  • 1 large egg (beaten)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (to taste)

For the Filling

  • 2 tablespoons butter (or olive oil)
  • 1/2 to 1 cup sliced mushrooms (baby Bellas or preferred variety)
  • 2 small leeks (or 1 large, rinsed and sliced thinly; may be replaced with shallots or sweet onion)
  • 1/2 small red pepper (washed and diced)
  • 6 oz artichoke hearts (marinated or brined, drained and chopped)
  • 8 slices prosciutto ham (or bacon cooked, or other ham diced small)
  • 8 large eggs
  • 1 1/2 cups heavy cream (or half and half)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (to taste)
  • 2 cups Gruyere cheese (grated off the block; substitute Gouda, Swiss, or Cheddar if desired)

Instructions

  1. Prepare the Springform Pan: Preheat your oven to 425°F (220°C). Spray a 9-10 inch leak-proof springform pan well with cooking spray, then line the bottom and sides with parchment paper (cut a circle for the bottom and strips for the sides), spraying the parchment paper again. Alternatively, you may use a 9 or 10-inch deep dish pie plate.
  2. Make the Hash Brown Crust: Thaw the hash browns and squeeze out excess water using paper towels. In a large bowl, combine the hash browns, beaten egg, melted butter, onion powder, garlic powder, kosher salt, and black pepper. Mix well to incorporate all ingredients evenly.
  3. Form and Bake the Crust: Press the hash brown mixture evenly into the springform pan, covering the bottom and pressing up the sides to form the crust. For a crisper crust, spray lightly with oil (avocado oil recommended). Use the bottom and sides of a glass or measuring cup to press the crust firmly and evenly. Par-bake in the preheated oven for 20-30 minutes, or until the crust is golden and crispy. Remove from oven and set aside while preparing the filling.
  4. Sauté Vegetables and Cook Prosciutto: In a large skillet, melt butter over medium heat. Add the sliced leeks and diced red pepper, sautéing for about 10 minutes until soft. Add the sliced mushrooms and cook for an additional 2-3 minutes. Push vegetables to one side, add the chopped prosciutto, and cook quickly until crisp. Remove from heat and allow to cool slightly.
  5. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, kosher salt, and black pepper until smooth and creamy. Stir in the sautéed vegetables, crisped prosciutto, chopped artichoke hearts, and grated Gruyere cheese. The mixture will be thick and rich.
  6. Assemble the Quiche: Place the prebaked hash brown crust on a parchment-lined baking sheet (to catch any drips). Pour the egg and vegetable mixture into the crust, spreading evenly.
  7. Bake the Quiche: Place the quiche in the oven preheated to 425°F (220°C) and immediately reduce the temperature to 400°F (205°C). Bake uncovered for 45 minutes. Then, loosely cover with foil and continue baking for an additional 10-20 minutes until the quiche is golden brown and only slightly jiggly in the center. Check for doneness by inserting a skewer into the center; it should come out clean, or the center should spring back when touched gently.
  8. Cool and Serve: Allow the quiche to cool for 5-10 minutes before slicing and serving. This resting time helps the quiche set for easier slicing.
  9. Make Ahead Option: The quiche can be made ahead of time. After baking, cool completely, cover, and refrigerate. When ready to serve, cover with foil and heat in a 325°F (165°C) oven for about 30 minutes or until heated through.

Notes

  • Ensure the hash browns are well squeezed to remove excess moisture for a crispy crust.
  • Use a leak-proof springform pan and parchment paper lining to prevent custard leakage during baking.
  • If using bacon or a different type of ham instead of prosciutto, pre-cook until crisp.
  • Substitute Gruyere cheese with Gouda, Swiss, or Cheddar if preferred.
  • For a lighter version, use half and half instead of heavy cream.
  • The quiche can be customized with other vegetables like spinach or zucchini, but adjust moisture accordingly.
  • Allow the quiche to cool slightly before slicing for clean, even pieces.
  • Make ahead and refrigerate; reheat gently to preserve texture and flavor.

Nutrition

Keywords: hash brown quiche, prosciutto quiche, hash brown crust, brunch recipe, savory quiche, breakfast quiche, vegetable quiche, Gruyere cheese quiche

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