Crispy Hash Brown Crust Quiche Recipe with Prosciutto Delight

Enjoy a delightful spin on brunch with this Hash Brown Crust Quiche packed with prosciutto and rich flavors.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 6 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

4 cups Hash Browns Ensure they are dried thoroughly.

For the Filling

6 large Eggs Essential for binding.
1 cup Heavy Cream For a lighter option, consider using dairy-free milk.
1 cup Gruyere Cheese Substitute with mozzarella or plant-based cheese if desired.
4 oz Prosciutto Can be replaced with bacon, ham, or cooked sausage.
1 cup Spinach Optional but adds vitamins.
1 cup Cherry Tomatoes Optional for freshness.
to taste Salt
to taste Pepper

Equipment

Pie or Cake Pan

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a pie or cake pan.
Squeeze out excess moisture from the hash browns and press them into the greased pan. Bake for 20 minutes until golden brown.
Whisk together eggs and heavy cream in a bowl, season with salt and pepper, then fold in Gruyere cheese, prosciutto, spinach, and cherry tomatoes.
Pour the filling over the pre-baked hash brown crust and bake for an additional 30-40 minutes until set and golden.
Let the quiche cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 14gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

Ensure hash browns are dried thoroughly to prevent a soggy quiche. Cover edges with foil if they brown too quickly.

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