Description
This Hash Brown Prosciutto Quiche combines a crispy hash brown crust with a rich, creamy filling of sautéed leeks, mushrooms, red pepper, artichoke hearts, prosciutto, and Gruyere cheese. Perfect for brunch or a hearty lunch, this quiche is baked to golden perfection with a tender, flavorful interior.
Ingredients
Scale
Crust
- 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
Filling
- 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
- Prepare the crust: 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, spraying the parchment as well. Thoroughly squeeze excess water from thawed hash browns using paper towels to ensure a crisp crust.
- Mix crust ingredients: In a large bowl, combine the hash browns, beaten egg, melted butter, onion powder, garlic powder, kosher salt, and black pepper. Mix well until evenly combined.
- Form and par-bake the crust: Press the hash brown mixture evenly into the bottom and sides of the prepared pan. For extra crispness, lightly spray the top of the crust with oil. Use the bottom and sides of a glass or measuring cup to make the surface even. Bake in the preheated oven for 20-30 minutes, or until the crust is golden and crispy. Remove from oven and set aside.
- Sauté vegetables and prosciutto: In a large skillet, melt butter or heat olive oil over medium heat. Add sliced leeks and diced red pepper, sautéing for about 10 minutes until softened. Add mushrooms and cook for another 2-3 minutes. Push vegetables to one side of the pan, add chopped prosciutto, and cook until crisp. Remove from heat and let cool slightly.
- Mix the quiche filling: In a large bowl, whisk together the eggs, heavy cream, kosher salt, and black pepper until creamy and smooth. Fold in the sautéed vegetables and prosciutto, chopped artichoke hearts, and grated Gruyere cheese to combine evenly.
- Assemble and bake quiche: Place the par-baked hash brown crust on a parchment-lined baking sheet to catch any leaks. Pour the egg mixture evenly into the crust. Bake immediately at 425°F (220°C), then reduce heat to 400°F (205°C). Bake uncovered for 45 minutes. Loosely cover with foil and bake for an additional 10-20 minutes until the top is golden and the center is set with a slight jiggle but a skewer comes out clean or springs back to the touch.
- Cool and serve: Remove the quiche from the oven and let it cool for 5-10 minutes. This resting period helps the filling set fully, making it easier to slice and serve.
- Make ahead and reheating tips: The quiche can be made in advance. Once cooled completely, cover tightly and refrigerate for 3-4 days or freeze well wrapped for up to 3 months. To reheat, cover with foil and warm in a 325°F (165°C) oven for about 30 minutes until heated through, or microwave slices in 20-30 second intervals.
Notes
- Make sure to fully drain and squeeze the thawed hash browns to prevent a soggy crust.
- You can substitute prosciutto with cooked bacon or diced ham if preferred.
- Gruyere cheese can be replaced with Gouda, Swiss, or Cheddar cheese depending on taste preference.
- Leeks can be substituted with shallots or sweet onions if unavailable.
- This quiche can be prepared a day ahead to save time on serving day.
- Use a springform pan to easily remove the quiche without breaking the crust.
- Resting the quiche after baking is crucial for the filling to set properly.
- For a dairy-free version, substitute cream with a suitable non-dairy alternative and cheese with vegan cheese.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: hash brown quiche, prosciutto quiche, breakfast quiche, brunch recipe, savory quiche, hash brown crust, Gruyere quiche
