Southwestern Hash Brown Quiche Recipe

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


sewtrashy | Flickr.com

How To Make Southwestern Hash Brown Quiche

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
Serves:

Ingredients

  • 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

Instructions

  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.

Nutrition

  • Sugar: 1g
  • :
  • Calcium: 231mg
  • Calories: 355kcal
  • Carbohydrates: 23g
  • Cholesterol: 153mg
  • Fat: 23g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 465mg
  • Protein: 15g
  • Saturated Fat: 10g
  • Sodium: 679mg
  • Vitamin A: 1129IU
  • Vitamin C: 12mg
Nutrition Disclaimer
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