If you’re craving a savory slice of comfort that hits all the right notes, you’ll love this Hash Brown Crust Quiche with Ham and Sharp Cheddar Recipe. It’s the kind of dish you might whip up for weekend brunch, a family dinner, or whenever you want something hearty but still special. The crispy hash brown crust pairs perfectly with the rich, cheesy filling, making every bite a delightful experience.
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Why You’ll Love This Hash Brown Crust Quiche with Ham and Sharp Cheddar Recipe
What really sets this quiche apart is the irresistible contrast between the golden, crispy hash brown crust and the creamy, cheesy filling packed with smoky ham and sharp cheddar. It’s a dish that’s as comforting as it is flavorful — perfect for impressing guests or treating yourself on a lazy weekend.
- Texture you want: Crispy hash brown crust with a tender, silky quiche center
- Flavor that pops: The sharp cheddar and salty ham bring boldness to every forkful
- Everyday ingredients: Uses staples you probably have on hand and easy substitutes
- Works for any night: Great for breakfast, brunch, or a cozy dinner with a salad
Ingredient Spotlight
The key to a standout Hash Brown Crust Quiche with Ham and Sharp Cheddar Recipe lies in a few simple ingredients done really well. Fresh shredded sharp cheddar melts beautifully and packs in a tangy, creamy flavor, while diced ham delivers that savory punch. And the hash browns? They create a crust that’s both crispy and cozy, no separate pie crust needed. For a twist, you can always swap in sweet potatoes or other cheeses to customize your quiche.
- Frozen Hash Browns: Opt for shredded over diced for a firmer crust
- Sharp Cheddar: Freshly shredded gives the best melt and flavor
- Ham: Use quality, smoked ham for that perfect savory depth
Seasonality & Sourcing
I find that the best ham for this quiche often comes from local delis or farmers’ markets, especially when it’s freshly smoked. Sharp cheddar can be a year-round favorite, but do look for one aged a few months to get that nice tang. Frozen hash browns are a great pantry staple—choose brands without added seasoning or fillers for a clean, crisp crust. In spring and early summer, you might toss in fresh herbs like chives or parsley to brighten things up.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 400°F (200°C). While it warms up, make sure to squeeze out as much moisture as possible from the thawed hash browns—this step is crucial for a crisp crust and something I learned after a few soggy first attempts. Use a clean kitchen towel or paper towels to really press the water out. Then, spray or butter a 9-inch pie dish to get ready for your crust.
Step 2 — Cook & Build Flavor
Next, toss the dry hash browns with a pinch of salt and a drizzle of oil, then press them firmly into your pie dish covering the bottom and up the sides to form an even crust. Bake this crust for about 20 minutes until it’s golden and crisp—you’ll notice the edges starting to brown lightly, which is your green light. Meanwhile, whisk together eggs, heavy cream, salt, and pepper in a bowl. Stir in diced ham and shredded sharp cheddar to create your filling.
Step 3 — Finish & Rest
Once the hash brown crust is ready, pour your creamy ham and cheddar mixture inside. Return it to the oven and bake for 25-30 minutes until the quiche is just set and the top is a beautiful golden brown. Let it rest for about 10 minutes before cutting in—you’ll find the filling firms up nicely without drying out. This resting step ensures that every slice holds together with the perfect balance of crisp crust and soft center.
Troubleshooting Hash Brown Crust Quiche with Ham and Sharp Cheddar Recipe
If you find your crust becoming soggy, double-check that you squeezed the hash browns well before baking, and your oven temperature was hot enough to crisp them up. For a bland quiche, don’t skimp on seasoning the egg mixture and ham—taste as you go with a bit of salt and pepper. If your filling feels dry, gently whisk in a splash of cream before baking next time, and avoid overbaking which can dry out eggs.
Pro Tips
From my many attempts at perfecting this recipe, I’ve learned some handy flourishes that really elevate it. Keeping the hash browns as dry as possible is my top secret for that crisp crust. Also, always use sharp, freshly shredded cheddar—the flavor difference is remarkable.
- Heat control: Don’t open the oven too often during baking to keep your quiche evenly cooked
- Timing window: The resting period after baking is critical for the quiche to set properly
- Make-ahead move: Assemble the quiche a day ahead and refrigerate, then bake fresh the next day
- Avoid this pitfall: Never skip squeezing out the hash brown moisture—it’s the key to crispiness
Variations & Substitutions
Feel like changing things up? Swapping ham for cooked bacon or sausage adds different savory notes. You can also try Gruyère or pepper jack cheese if you want to mix the flavor profile. If you’re avoiding dairy, a dairy-free cheese works surprisingly well. And for a veggie boost, spinach or sautéed mushrooms fold right into the filling without fuss.
Great Debates
One common debate is whether to blanch hash browns before baking the crust or to use them straight from frozen. I prefer skipping blanching as it keeps the potato texture intact and avoids sogginess. Some swear by baking the crust at higher temps for faster crisping, while I find 400°F hits the sweet spot without burning. When it comes to cheese, sharp cheddar is a fan favorite but mixing in milder cheeses can create a more mellow, creamy filling.
Make-Ahead, Storage & Freezing
This quiche keeps beautifully in the fridge for up to 4 days—cover tightly with foil or plastic wrap. To reheat, warm slices in the oven at 350°F for 10-15 minutes to preserve that crispy crust. You can freeze the whole quiche unbaked—wrap it well, freeze for up to 2 months, and bake from frozen adding a bit more time. Freezing baked leftovers works too, though the crust can lose some crunch after thawing.
Yield & Conversions
This recipe makes one 9-inch quiche, serving about 6 hearty slices. To double it, just use two pie dishes or a larger deep-dish pan and increase baking time by about 10 minutes. Cutting the recipe in half works well too for an individual pie. Metric lovers: 9-inch pie dish is about 23 cm, and use roughly 6 large eggs and 240 ml cream for the custard.
Serving Ideas & Pairings
I love serving this quiche with a simple green salad dressed with lemon vinaigrette to balance the richness. A cup of fresh fruit or a side of roasted asparagus pairs wonderfully too. For brunch, offer some fresh crusty bread or English muffins. If you like a little extra tang, a dollop of sour cream or a smear of Dijon mustard adds a nice bite alongside.
FAQs
Yes! You can press the hash browns into your pie dish and refrigerate for a few hours before baking. Just be sure to cover to prevent drying out. Bake as directed when ready.
You can substitute with other cheeses like Gruyère, mozzarella, or a blend. Just keep in mind sharp cheddar adds a specific tangy flavor that’s part of the charm.
Make sure to squeeze excess moisture out of your hash browns, and bake the crust until crisp before adding the filling. Also, avoid overfilling with wet ingredients.
Absolutely. Wrap slices tightly, freeze for up to 2 months, and reheat in the oven to restore some of the crust’s crispness.
Notes, Tools & Special Equipment
For this Hash Brown Crust Quiche with Ham and Sharp Cheddar Recipe, a 9-inch (23 cm) deep-dish pie plate works best to hold the crust and rich filling. A good-quality box grater or food processor helps shred sharp cheddar nicely. And having a fine mesh strainer or clean towel for squeezing the hash browns is essential to remove moisture and avoid sogginess. A kitchen timer will be your best friend to keep track of baking stages precisely.
PrintPrintable Recipe 📖
Hash Brown Crust Quiche with Ham and Sharp Cheddar Recipe
Sausage Cheese Butter Swim Biscuits combine savory breakfast sausage with sharp cheddar cheese in a tender, flaky biscuit baked in rich melted butter. Perfect for a comforting breakfast or snack, these biscuits deliver a golden crust with a moist, flavorful interior that 'swims' in butter for ultimate indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Sausage and Cheese Mixture
- 1 pound breakfast sausage
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
Biscuit Dough
- 2 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 tablespoons unsalted butter, divided (2 tablespoons melted, 2 tablespoons cold)
- 1 cup cold buttermilk
Optional Topping
- 2 tablespoons heavy cream, for brushing (optional)
Instructions
- Cook sausage: In a large skillet over medium heat, crumble and cook the breakfast sausage for 10 minutes until browned. Drain excess grease and transfer sausage to paper towel-lined plate to cool.
- Prepare sausage and cheese mixture: In a medium bowl, combine cooled cooked sausage with shredded cheddar cheese, tossing to distribute evenly.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and black pepper until combined.
- Cut in cold butter: Cut cold butter into small cubes and use a pastry blender or fingertips to cut it into the flour mixture until it resembles coarse crumbs with visible small butter pieces.
- Add buttermilk: Make a well in the center of dry ingredients and pour in cold buttermilk. Gently stir until just combined; dough will be shaggy and sticky.
- Fold in sausage and cheese: Carefully fold the sausage and cheese mixture into the biscuit dough, ensuring even distribution without overmixing.
- Shape biscuits: Lightly flour a work surface and pat dough into a 1-inch thick rectangle. Using a 2-inch biscuit cutter, cut biscuits without twisting to keep edges clean. Re-pat scraps and cut additional biscuits until dough is used.
- Prepare for baking: Place biscuits on a parchment-lined baking sheet. Melt remaining 2 tablespoons butter and brush over biscuit tops. Optionally, brush tops with heavy cream for extra shine.
- Bake biscuits: Bake in a preheated 425°F oven for 20 minutes until golden brown and cooked through. Let cool slightly on the baking sheet before serving.
- Serve and enjoy: Serve warm with butter, jam, honey, or as part of a breakfast sandwich with eggs and bacon.
Notes
- Use cold butter and buttermilk to ensure flaky biscuit layers.
- Do not overmix the dough to avoid tough biscuits.
- If you don't have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar.
- Try adding fresh herbs like chives or thyme for extra flavor.
- Variations include using different cheeses or types of sausage such as Italian or turkey sausage.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze up to 2 months.
- Reheat frozen biscuits at 350°F for 10-15 minutes before serving.
- Avoid twisting the biscuit cutter to help biscuits rise properly.
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