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This hearty Hash Brown Crust Quiche has become my weekend showstopper when hosting brunch. The crispy potato crust cradles a creamy egg filling studded with savory prosciutto and vegetables, creating the perfect balance of textures and flavors.
I first made this quiche for a holiday brunch when I wanted something special but easier than fussing with pastry dough. The hash brown crust was such a hit that my family now requests it for every special occasion gathering.
Ingredients
- For the Hash Brown Crust:
- Frozen hash browns: perfect time-saver and creates an incredibly crispy crust
- Melted butter: adds richness and helps the crust brown beautifully
- Egg: acts as a binder to hold the potato crust together
- Onion and garlic powder: provides flavor without texture issues
- Salt and pepper: enhances the potato flavor without overpowering
- For the Filling:
- Eggs: use large eggs for the best texture and richness
- Heavy cream: creates a silky smooth quiche interior
- Gruyère cheese: offers nutty depth that makes this quiche special
- Leeks: milder than onions with a delicate sweetness when caramelized
- Mushrooms: add umami and meaty texture
- Red pepper: provides color and sweet flavor contrast
- Artichoke hearts: tangy flavor pockets throughout
- Prosciutto: adds salty richness without needing precooking like bacon
Step-by-Step Instructions
- Prepare the Hash Brown Crust:
- Thaw and dry the hash browns thoroughly using paper towels until no moisture remains. This crucial step ensures your crust will crisp properly instead of becoming soggy. Mix with beaten egg, melted butter, seasonings, and press firmly into your prepared springform pan using the bottom of a measuring cup to create an even layer up the sides.
- Parbake the Crust:
- Bake the empty hash brown crust at 425°F for 20-30 minutes until it turns golden and crispy. This creates a barrier that prevents the egg mixture from making the potatoes soggy. You want the edges to be noticeably browned for the best texture contrast.
- Prepare the Filling:
- Sauté leeks and red peppers in butter over medium heat for about 10 minutes until they become soft and slightly caramelized. The slow cooking develops their sweetness. Add mushrooms and cook another 2 minutes until just softened but not watery. Crisp the prosciutto quickly in the same pan. This layering of flavors becomes the foundation of your quiche.
- Mix and Assemble:
- Whisk eggs, cream, salt and pepper in a large bowl until completely combined and slightly frothy. Fold in the cooled vegetables, artichoke hearts, cheese and prosciutto. The mixture will be very thick. Pour carefully into your parbaked crust, ensuring even distribution of all the delicious bits.
- Bake the Quiche:
- Start at high heat (425°F) then immediately reduce to 400°F. This initial blast of heat helps set the edges while the reduced temperature allows the center to cook gently. Bake uncovered for 45 minutes, then cover loosely with foil to prevent over-browning while the center finishes cooking, about 10-20 minutes more. The quiche is done when a knife inserted in the center comes out clean and the center springs back when lightly touched.
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My favorite element is how the hash brown crust develops those irresistibly crispy edges. My children used to request just the crust pieces until they learned to appreciate the creamy filling too. Now they fight over who gets the corner pieces with the most crust.
Make Ahead Magic
This quiche is perfect for busy hosts. Prepare the entire quiche up to 3 days ahead, refrigerate, and reheat covered with foil in a 325°F oven for about 30 minutes. The flavors actually improve as they meld together, making this an ideal prepare ahead dish for entertaining.
Storage Tips
Once completely cooled, wrap individual slices in plastic wrap and refrigerate for up to 4 days. For longer storage, double wrap slices and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Freezing the quiche in individual portions allows for quick weekday breakfasts when time is tight.
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Perfect Pairings
Serve this robust quiche with a simple green salad dressed with a bright vinaigrette to cut through the richness. For brunch gatherings, pair with fresh fruit and mimosas. For dinner, a crisp white wine like Sauvignon Blanc makes an excellent accompaniment to balance the creamy cheese and savory prosciutto.
Hash Brown Crust Secrets
The key to a truly crispy hash brown crust is removing as much moisture as possible from the potatoes. After thawing, I place the hash browns in a clean kitchen towel and wring out every drop of water I can. This extra step might seem fussy but makes the difference between a soggy bottom and a gloriously crisp crust that supports the filling.
Frequently Asked Questions
- → How do I make the hash brown crust crispy?
Ensure the hash browns are fully thawed, squeezed dry, and baked until golden before adding the filling.
- → Can I substitute Gruyère cheese?
Yes, you can use Gouda, Swiss, Cheddar, or your favorite cheese as a substitute for Gruyère.
- → Can I make this quiche ahead of time?
Yes, you can prepare it ahead, cool it completely, wrap it well, and store it in the fridge for up to 4 days.
- → What vegetables can I use in this quiche?
You can use mushrooms, leeks, peppers, or any vegetables you prefer for a personalized flavor.
- → Is it possible to make this quiche vegetarian?
Yes, simply omit the prosciutto or replace it with vegetarian-friendly ingredients like spinach or sun-dried tomatoes.