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Ham and Cheese Breakfast Quiche

Rated as 4.51 out of 5 Stars
8

"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
Original recipe yields 5 servings (4 to 6 servings)

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. Bake at 425 degrees F (220 degrees C) for 25 minutes.
  4. 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.
  5. Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

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 25.2 17.6 176 663 Full nutrition

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Reviews

Read all reviews 197
  1. 261 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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...

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...

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...

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...

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...

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...

I had some sausage that I bought on sale that I used in this recipe instead of diced ham. I also used evaporated milk instead of whipping cream because I don't usually have whipping cream on han...