Introduction

This Best Hash Brown Crust Quiche with Prosciutto combines a crispy, golden hash brown crust with a rich and savory filling packed with vegetables, cheese, and salty prosciutto. It’s a delicious twist on traditional quiche that’s perfect for brunch or a comforting dinner.

A thick slice of a baked egg dish is being lifted by a metal spatula, showing a deep brown crust on the outside the slice, with a dense, yellow, creamy inside speckled with bits of red bell pepper, small pieces of meat, and melted cheese both inside and sprinkled on top. The dish has a browned, slightly crispy top layer with hints of red and green from the ingredients. The background shows the full remaining dish on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 your favorite)
2 small leeks (or 1 large, rinsed and sliced thinly; may substitute shallots or sweet onion)
½ small red pepper (washed and diced)
6 oz marinated or brined artichoke hearts (drained and chopped)
8 slices prosciutto ham (or cooked bacon or diced ham)
8 large eggs
1 ½ cups heavy cream (or half and half)
1 teaspoon kosher salt
½ teaspoon black pepper (to taste)
2 cups Gruyere cheese (grated; can substitute Gouda, Swiss, or Cheddar)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Prepare a 9-10 inch leak-proof springform pan by spraying it with oil, then lining the bottom and sides with parchment paper. Spray the parchment again to prevent sticking.
Step 2: In a large bowl, mix the thawed and squeezed hash browns with the beaten egg, melted butter, onion powder, garlic powder, salt, and black pepper. Stir well to combine.
Step 3: Press the hash brown mixture evenly into the prepared springform pan, covering the bottom and sides. Use the bottom and sides of a glass or measuring cup to press it firmly and evenly. For extra crispness, spray the crust lightly with oil.
Step 4: Par-bake the crust for 20-30 minutes until golden and crispy. Remove from the oven and set aside while you prepare the filling.
Step 5: Heat 2 tablespoons butter in a large frying pan over medium heat. Sauté the leeks and red peppers for about 10 minutes until softened. Add the mushrooms and cook for a few more minutes. Push the vegetables to one side of the pan, add the chopped prosciutto, and cook until crisp. Remove from heat and let cool slightly.
Step 6: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth and creamy. Stir in the sautéed vegetables, artichoke hearts, grated cheese, and prosciutto, mixing thoroughly.
Step 7: Place the crust on a parchment-lined baking sheet (to catch any drips). Pour the filling mixture into the par-baked crust and spread evenly.
Step 8: Bake uncovered at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 400°F (205°C) and continue baking for 45 minutes. Loosely cover with foil and bake for an additional 10-20 minutes until the quiche is golden brown and just set with a small jiggle in the center. A skewer inserted should come out clean.
Step 9: Allow the quiche to cool for 5-10 minutes before slicing and serving.

Tips & Variations

For a dairy-free option, substitute heavy cream with full-fat coconut milk and use a dairy-free cheese.
Swap prosciutto for bacon or your favorite ham for varied flavors.
Add fresh herbs like thyme or chives to the filling for extra aroma.
Use a deep-dish pie plate if you don’t have a springform pan; just be sure to line well with parchment to prevent sticking.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 325°F (165°C) oven for about 30 minutes until heated through.

How to Serve

A thick slice of a golden-brown baked egg casserole is being lifted, showing three main layers: a browned and slightly crispy top layer with small pieces of red bell pepper, a creamy and soft middle layer with visible bits of ham or bacon mixed in, and a firm but moist bottom layer with a light yellow color. The casserole sits on a white marbled surface with the rest of the dish visible in the background, showing the same texture and colors. The lighting highlights the rich textures and warm colors of the casserole photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

You can, but frozen hash browns are preferred for convenience and consistent texture. If using fresh, grate the potatoes, rinse, drain well, and squeeze out excess moisture before using.

Can I make this quiche ahead of time?

Yes, this quiche can be made in advance. After baking, let it cool completely, cover, and refrigerate. Reheat in the oven as described in the storage section before serving.