Ham and Cheese Quiche with Crispy Hash Brown Crust

Why This Recipe Wins Brunch Every Time

• No fiddly pie dough. Shredded potatoes form a golden, crunchy base with no rolling or blind baking.
• Uses leftover ham. It’s an excellent way to repurpose holiday or deli ham.
• Naturally gluten-free. Skipping traditional crust keeps the quiche free of gluten.
• Make-ahead friendly. Bake in advance and reheat for a quick, stress-free meal.
• Highly customizable. Swap cheeses, add vegetables or change the protein to suit your palate.

• Hash browns: Store-bought frozen shredded hash browns are convenient; alternatively grate three medium Russet potatoes. Dry thoroughly so they crisp.
• Butter & oil: A mix of butter and vegetable oil helps the crust brown evenly and adds flavor.
• Eggs: A generous amount of eggs creates the custardy texture.
• Half-and-half: Adds richness. Whole milk will work if you want a lighter version, but it won’t be as creamy.
• Spinach: Use thawed frozen spinach that’s been well squeezed, or sauté fresh spinach to remove moisture.
• Ham: Cubed cooked ham is perfect—Canadian bacon is a good alternative for a smokier note.
• Cheese: Sharp cheddar pairs well here; freshly shredded melts best.
• Chives: Fresh chives add color and a mild onion flavor; reserve some for garnish.

See the recipe section below for precise quantities and step-by-step instructions.

Add-Ins

Think of this quiche as a template—switch up the filling to use what you have on hand. Small changes keep the dish fresh every time you make it. Some favorite add-ins:

• Protein: Bacon, crumbled sausage, shredded chicken, smoked salmon, lump crab.
• Veggies: Green onions, caramelized shallots, sun-dried tomatoes, roasted peppers, blanched broccoli, sautéed zucchini, wilted arugula.
• Cheese: Gruyère, feta, Parmesan, Swiss, goat cheese.

Kelly’s Note: Pre-cook vegetables and avoid adding raw meats directly. Most ingredients release moisture when cooked; sauté or roast them first and pat dry. Also, avoid too many mix-ins—excess filling can upset the custard-to-filling balance.

1. Melt butter and oil in a 12-inch ovenproof skillet over medium-high heat.

2. Add the hash browns. Season with salt and pepper and stir to combine.

3. Form the crust. Press the potatoes into an even layer across the bottom and up the sides. Cook until deeply golden and crisp, 7–10 minutes, pressing occasionally to compact the crust.

4. Make the filling. Squeeze excess moisture from the spinach. Whisk together eggs, half-and-half, salt and pepper. Stir in ham, cheese, spinach and chives.

5. Pour the filling into the crust.

6. Bake until set. Transfer the skillet to a 375°F oven and bake about 35–40 minutes, until the center is mostly set but still slightly jiggly. Let rest 15 minutes before slicing. Garnish with extra chives.

What to Serve Alongside This Dish

This quiche pairs wonderfully with a simple dressed green salad—fresh lemon, a drizzle of good olive oil, flaky sea salt and cracked black pepper cuts through the richness. For a bigger brunch spread, consider:

• Crispy bacon or sausage links
• Fresh fruit salad or a strawberry-spinach salad
• Cinnamon French toast muffins or homemade buttermilk biscuits
• Muffins or pastries and a light bubbly drink for celebrations

Storage Instructions

Cool completely, then store in an airtight container in the refrigerator for 3–4 days. For best texture, reheat slices in the oven to preserve the crispy crust.

Freezing: After baking and cooling, lift the quiche from the skillet, freeze until firm, then wrap tightly and store in the freezer. Thaw overnight in the fridge and reheat in a 350°F oven for 15–20 minutes until warmed through.