I overlooked the original recipe and made couple wrong steps...but it turned out super good! All of my in-laws and colleagues loved it!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Squeeze and drain any excess moisture from hash brown potatoes.

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  • Stir potatoes and butter in a bowl; press mixture into the bottom and up the sides of a 10-inch pie dish to make a crust.

  • Bake crust in preheated oven until lightly browned, 25 minutes.

  • Beat heavy cream and eggs in a bowl. Remove potato crust from pie dish and break apart; stir potatoes into egg mixture in a bowl. Layer ham and Monterey Jack cheese blend into bottom of the empty pie dish; pour egg-potato mixture over ham and cheese.

  • Bake quiche in preheated oven until eggs are set, about 30 minutes.

Nutrition Facts

286 calories; 25.2 g total fat; 110 mg cholesterol; 422 mg sodium. 15.6 g carbohydrates; 11 g protein; Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 2 stars
03/24/2013
As written this recipe uses an odd method. I read the directions several times and decided to approach this another way. It seemed so odd to make a potato crust and then break it up to add to the eggs. I used a 10" cast iron skillet heated with a little oil and browned the potatoes stove top until they were fully cooked and crispy. 2 eggs for 1/2 cup cream didn't seem like enough so I upped the eggs to 4 and scrambled them with the cream. Poured the egg mixture over the potatoes topped with the diced ham and the cheese and baked at 350 for about 15 minutes. The end result was fine but certainly not a quiche. Read More
(5)
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
03/24/2013
As written this recipe uses an odd method. I read the directions several times and decided to approach this another way. It seemed so odd to make a potato crust and then break it up to add to the eggs. I used a 10" cast iron skillet heated with a little oil and browned the potatoes stove top until they were fully cooked and crispy. 2 eggs for 1/2 cup cream didn't seem like enough so I upped the eggs to 4 and scrambled them with the cream. Poured the egg mixture over the potatoes topped with the diced ham and the cheese and baked at 350 for about 15 minutes. The end result was fine but certainly not a quiche. Read More
(5)
Rating: 3 stars
02/10/2013
Recipe error - step 1 says to cook the potatoes to make the quiche shell but then step 4 says add the potatoes to the egg and cream?! I only realized this during cooking. Dur. But I had only used about 3/4 of one 20-oz package of hash browns. Usually I use 3 eggs and 1 cup of cream in my quiches so this seemed like a very small amount and didn't really make up a quiche more like a pie - and I still don't know what it would have been like had I added potatoes in step 4. Also needs more seasoning like onions salt and pepper. Read More
(4)