Southwestern Hash Brown Quiche Recipe

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Avatar Author's default profile picture Team Published: April 1, 2020 Modified: October 15, 2020
sewtrashy |
sewtrashy |

A slightly spicy quiche in a surprising crisp hash brown crust. Perfect for a brunch or a simple supper.

How To Make Southwestern Hash Brown Quiche

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Hash browns and eggs are the perfect breakfast combination and they taste even better as a hash brown quiche.

Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins
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  • 3 cups frozen hash browns, shredded, thawed, and drained
  • 4 tbsp butter, melted
  • 4 large eggs, beaten
  • 1 cup half-and-half
  • ¾ cup diced ham, cooked
  • ½ cup green onions, diced
  • ½ cup pickled jalapenos , finely chopped
  • 1 cup Colby Jack cheese, shredded
  • salt , to taste
  • freshly ground black pepper, to taste


  1. Preheat oven to 450 degrees F.

  2. Gently press the drained hash browns between paper towels to dry them as best as possible.
  3. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.
  4. Press them into the bottom and up the sides to form a crust.
  5. Bake for 20 to 25 minutes until golden brown and starting to crisp.

  6. Meanwhile, in a large mixing bowl, combine the remaining ingredients.
  7. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
  8. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

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