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
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
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
-
Preheat oven to 450 degrees F.
- Gently press the drained hash browns between paper towels to dry them as best as possible.
- In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.
- Press them into the bottom and up the sides to form a crust.
-
Bake for 20 to 25 minutes until golden brown and starting to crisp.
- Meanwhile, in a large mixing bowl, combine the remaining ingredients.
- When the hash brown crust is ready pour the egg mixture over it and return to the oven.
-
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
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