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My review
Ham and Cheese Breakfast Quiche
BOBKAT2000
"Here's one great idea for what to do with that leftover ham!! My picky eaters loved it and it is easy to make!"
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Ingredients
1 h 15 m servings 461 calsOriginal recipe yields 5 servings (4 to 6 servings)
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 425 degrees F (220 degrees C). Watch Now
- Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan. Watch Now
- Bake at 425 degrees F (220 degrees C) for 25 minutes. Watch Now
- Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese. Watch Now
- Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set. Watch Now
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 461 calories; 32.9 g fat; 25.2 g carbohydrates; 17.6 g protein; 176 mg cholesterol; 663 mg sodium. Full nutrition
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Reviews
Read all reviews 196258 Ratings
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Most helpful positive review
12/22/2005
I have used this recipe several times. The latest time, I made it for a work pot luck. I used a 30 oz bag of Oreda shredded hash browns, defrosted and mixed them with melted butter then pressed...
Most helpful critical review
2/2/2011
It tastes good, so no problem there. However, I'm giving it 3 stars because the amounts in this recipe are way off. For example, I was using a 10-inch glass pie pan, and when I dumped the 24 oz...
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12/22/2005
I have used this recipe several times. The latest time, I made it for a work pot luck. I used a 30 oz bag of Oreda shredded hash browns, defrosted and mixed them with melted butter then pressed...
5/16/2000
THIS WAS EXCELLENT! EVERYBODY LOVED IT AND IT WAS SO EASY. I USED SIMPLY POTATO SHREDDED HASH BROWNS INSTEAD OF THE FROZEN ONES, WHICH ELIMINATED EXTRACTING THE WATER FROM THE FROZEN AND SPEED...
8/21/2002
This is the best egg dish I have ever made. I used milk instead of cream and bacon rather than the ham and two additional egg whites. I plan to add this to the "standard meals list" for the we...
2/2/2011
It tastes good, so no problem there. However, I'm giving it 3 stars because the amounts in this recipe are way off. For example, I was using a 10-inch glass pie pan, and when I dumped the 24 oz...
8/1/2001
You really need to get all of the excess moisture out of the hashbrowns first. I suggest squeezing them between papertowels. I also would recommend cooking the potato mixture longer, 10-15 min...
11/13/2002
This is a very good recipe as is. Since I do not like frozen hashbrowns, I substituted parboiled grated potatoes, increased eggs to 5 and cream to 3/4 cup, and added a teaspoon of grey poupon mu...
3/13/2002
After reading reviews, I tried and was very surprised. I did not add more eggs, but did use skim milk(diet reasons), cheddar cheese, fresh parsley, and baked the crust alone for more than 30...
1/5/2002
very good for breakfast. i split the recipe into two separate pie plates and added lots of sauted onion to one - that way both the kids and the grownups were happy. i also added two extra eggs...