Name: Hash Brown Prosciutto Quiche Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 20 ounces frozen hash browns, thawed and squeezed dry; 2 tablespoons butter, melted and cooled slightly; 1 large egg, beaten; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon black pepper, to taste; 2 tablespoons butter or olive oil; ½-1 cup sliced mushrooms (baby Bellas or preferred variety); 2 small leeks or 1 large, rinsed and sliced thinly (can substitute shallots or sweet onion); ½ 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 diced ham; 8 large eggs; 1 ½ cups heavy cream (can substitute half and half); 1 teaspoon kosher salt; ½ teaspoon black pepper, to taste; 2 cups Gruyere cheese, grated (substitute Gouda, Swiss, or Cheddar if desired)

Ingredients

20 ounces frozen hash browns, thawed and squeezed dry

2 tablespoons butter, melted and cooled slightly

1 large egg, beaten

¼ teaspoon onion powder

¼ teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon black pepper, to taste

2 tablespoons butter or olive oil

½-1 cup sliced mushrooms (baby Bellas or preferred variety)

2 small leeks or 1 large, rinsed and sliced thinly (can substitute shallots or sweet onion)

½ 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 diced ham

8 large eggs

1 ½ cups heavy cream (can substitute half and half)

1 teaspoon kosher salt

½ teaspoon black pepper, to taste

2 cups Gruyere cheese, grated (substitute Gouda, Swiss, or Cheddar if desired)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Spray a 9-10 inch springform pan with oil and line the bottom and sides with parchment paper. Spray the parchment again to prevent sticking.

Step 2: Thoroughly squeeze excess water from thawed hash browns 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 combine.

Step 3: Press the hash brown mixture evenly into the bottom and up the sides of the prepared pan. For a crisper crust, spray lightly with oil. Use the bottom and sides of a glass or measuring cup to press mixture evenly.

Step 4: Bake the crust in the preheated oven for 20-30 minutes or until golden and crispy. Remove from the oven and set aside.

Step 5: In a large skillet, melt butter or heat olive oil over medium heat. Add sliced leeks and diced red pepper; sauté for about 10 minutes until softened. Add mushrooms and cook another 2-3 minutes.

Step 6: Push vegetables to one side of the pan, add chopped prosciutto, and cook until crisp. Remove from heat and let cool slightly.

Step 7: In a large bowl, whisk together eggs, heavy cream, kosher salt, and black pepper until creamy. Fold in sautéed vegetables and prosciutto, chopped artichoke hearts, and grated Gruyere cheese. The mixture will be thick and rich.

Step 8: Place the par-baked crust on a parchment-lined baking sheet to catch any leaks. Pour the egg mixture evenly into the crust.

Step 9: Immediately place in the oven at 425°F (220°C), then reduce heat to 400°F (205°C). Bake uncovered for 45 minutes.

Step 10: Loosely cover with foil and continue baking for an additional 10-20 minutes until the top is golden and the center has a slight jiggle but a skewer comes out clean or springs back to the touch.

Step 11: Remove from oven and let quiche cool for 5-10 minutes before slicing and serving. This resting time allows the filling to set fully, making slicing easier.

Tips & Variations

For extra crispiness, spray the hash brown crust lightly with oil before baking.

Substitute prosciutto with cooked bacon or ham for different flavors.

You can swap Gruyere cheese with Gouda, Swiss, or Cheddar depending on your preference.

To make the quiche vegetarian, omit the prosciutto and add extra mushrooms or spinach.

FAQs

Can I make this quiche ahead of time?

Yes, this quiche can be made in advance. After baking, cool completely, then cover tightly and refrigerate for up to 4 days or freeze for up to 3 months.

What can I use instead of frozen hash browns?

If you prefer, you can use fresh shredded potatoes that have been well drained and patted dry, but frozen hash browns are recommended for convenience and consistent texture.