Hash Brown Quiche with Prosciutto Recipe
Hash Brown Quiche with Prosciutto Recipe is a savory, hearty and flavorful breakfast or brunch dish.
Ingredients
- 3 cups frozen hash browns thawed
- 4 slices prosciutto chopped
- 1 cup shredded cheddar cheese
- ½ cup shredded Gruyère cheese
- 5 large eggs
- 1 cup milk or plant-based milk
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh chives chopped
- Optional: ½ cup sautéed onions or bell peppers
Instructions
Preheat Oven
- Preheat oven to 200°C or 400°F. Grease a 9-inch pie dish lightly with butter or oil.
Prepare Hash Brown Crust
- Press thawed hash browns into the bottom and sides of the pie dish evenly. Bake for 15 minutes until slightly golden.
Cook Prosciutto
- Chop prosciutto and lightly cook in a skillet for 1–2 minutes. Set aside to cool slightly.
Mix Cheese
- In a bowl, combine shredded cheddar and Gruyère cheese. Set aside half for topping later.
Whisk Eggs
- In a mixing bowl, whisk together eggs, milk, Dijon mustard, salt and pepper until smooth.
Assemble Quiche
- Sprinkle cooked prosciutto and half of the cheese over baked hash brown crust. Pour egg mixture evenly on top.
Add Remaining Cheese
- Sprinkle remaining cheese over the top for a golden, cheesy finish.
Bake the Quiche
- Bake in preheated oven for 25–30 minutes until eggs are set and top is golden.
Cool Slightly
- Allow quiche to cool for 5–10 minutes before slicing. This helps maintain shape.
Garnish and Serve
- Sprinkle chopped chives or parsley on top. Slice and serve warm for brunch or breakfast.
Notes
- Use a mix of cheeses for richer flavor.
- Add sautéed vegetables like bell peppers, onions, or spinach.
- For extra crispiness, pre-bake the hash brown crust longer.
- Substitute prosciutto with cooked bacon or turkey bacon if desired.
- Make mini quiches in muffin tins for individual servings.
- Serve with a fresh salad for a complete brunch.