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Best Hash Brown Crust Quiche with Prosciutto Recipe

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★★★★★

4.9 from 70 reviews

A savory and delightful quiche featuring a crispy hash brown crust filled with sautéed leeks, mushrooms, red peppers, artichoke hearts, prosciutto, and Gruyere cheese, baked to golden perfection. This hearty dish balances a crispy outer texture with a creamy, flavorful filling, making it perfect for brunch, lunch, or a light dinner.

Ingredients

Scale

Hash Brown Crust

  • 20 ounces frozen hash browns (thawed and squeezed dry)
  • 2 tablespoons butter (melted and cooled slightly)
  • 1 large egg (beaten)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (to taste)

Filling

  • 2 tablespoons butter (or olive oil)
  • 1/2 – 1 cup sliced mushrooms (baby Bellas or your favorite)
  • 2 small leeks (or 1 large, rinsed and sliced thinly; may be replaced with shallots or a sweet onion)
  • 1/2 small red pepper (washed and diced)
  • 6 ounces artichoke hearts (marinated or brined, drained and chopped)
  • 8 slices prosciutto ham (or cooked bacon or other ham, diced small)
  • 8 large eggs
  • 1 1/2 cups heavy cream (or half and half)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (to taste)
  • 2 cups Gruyere cheese (grated off the block; substitute Gouda, Swiss, or Cheddar if desired)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 425° F (220° C). Prepare a 9-10 inch leak-proof springform pan by spraying it with cooking spray, then lining the bottom and sides with parchment paper (cut a circle for the bottom and strips for the sides). Spray the parchment paper again to prevent sticking, or alternatively use a deep-dish pie plate of similar size.
  2. Prepare hash brown crust: Thaw the frozen hash browns completely and squeeze out excess water using paper towels. In a large bowl, combine the hash browns with the beaten egg, melted and cooled butter, onion powder, garlic powder, kosher salt, and black pepper. Mix everything thoroughly until evenly combined.
  3. Form and par-bake crust: Press the hash brown mixture evenly into the bottom and up the sides of the prepared springform pan. For an extra crispy crust, lightly spray the surface with avocado or other cooking oil spray. Use the bottom and sides of a glass or measuring cup to press and shape the crust uniformly. Par-bake in the preheated oven for 20-30 minutes until golden brown and crispy. Remove from oven and let cool while you prepare the filling.
  4. Sauté vegetables and prosciutto: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and diced red pepper, sautéing for about 10 minutes until softened. Add the sliced mushrooms and cook for an additional 2-3 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.
  5. Mix quiche filling: In a large mixing bowl, whisk together the eggs, heavy cream, kosher salt, and black pepper until smooth and creamy. Fold in the sautéed vegetables, cooked prosciutto, chopped artichoke hearts, and grated Gruyere cheese. The mixture will be quite thick.
  6. Assemble and bake quiche: Place the hash brown crust on a parchment-lined baking sheet to catch any drips. Pour the egg and filling mixture evenly into the crust. Immediately return to the preheated oven at 425° F (220° C), then reduce the heat to 400° F (205° C). Bake uncovered for 45 minutes.
  7. Finish baking: After 45 minutes, loosely cover the quiche with foil and continue baking for another 10-20 minutes until the top is golden brown and the center has just a slight jiggle. Check doneness by inserting a skewer into the center; it should come out clean or the center should spring back gently when touched.
  8. Cool and serve: Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving to allow the filling to set.
  9. Make ahead and reheat: This quiche can be made ahead of time. After baking, let it cool completely, then cover and refrigerate. To reheat, cover with foil and warm in a 325° F (165° C) oven for about 30 minutes or until heated through.

Notes

  • For a crisper hash brown crust, make sure to squeeze out as much moisture as possible from the thawed hash browns.
  • You can substitute prosciutto with cooked bacon or other types of ham according to your preference.
  • Leeks can be replaced with shallots or sweet onions if unavailable.
  • Use a leak-proof springform pan or line a pie plate with parchment to prevent filling leaks.
  • To avoid soggy crust, par-bake the hash brown crust until golden and crispy before adding the filling.
  • Quiche can be stored in the refrigerator for up to 3 days and reheated before serving.

Keywords: hash brown crust quiche, prosciutto quiche, savory quiche recipe, brunch quiche, Gruyere quiche, vegetable quiche

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