Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Ingredients Nutrition


  1. Get out the excess moisture by pressing the hash browns between paper towels.
  2. Grease a 9-inch pie plate.
  3. Press hash browns onto the bottom and up the sides of the pie plate.
  4. Drizzle hash browns with melted butter.
  5. Bake, uncovered, at 425 degrees, for 20-25 minutes or til the edges are browned.
  6. Mix together the cheeses and ham; pour onto crust and spread evenly.
  7. In a bowl, mix together the eggs, cream, seasoned salt, and pepper; pour over ham/cheese.
  8. In a 350 degree oven, bake, uncovered for 20-25 minutes or until knife comes out clean.
  9. Let stand 10 minutes before cutting and serving.


Most Helpful

nice change from the usual crust for chique; nice and crisp. I had a little broccoli I had to use up so i threw it in too and had to use cheddar, it was the only cheese i had and I use 2% milk instead of cream. It all turned out great, thanks for posting, it was a great guideline! I will try it with the proper ingredients next time.

Derf August 05, 2008

I'm rating this 4 stars because I did really love the idea of a simple potato crust... easy and tasty. However I really think the measurements are off on this recipe. I ended up having to nearly double the cream / egg mixture when poured over the cheese. I used half and half instead of cream, just to lighten it up a bit. It baked for about 35 minutes when the knife finally came out sorta clean. My husband and I enjoyed the flavors... we used chopped up deli ham and mild cheddar cheese... but we both agreed there was WAAAY too much cheese. Maybe because I used "finely" shredded cheese, 2 cups made the whole quiche mostly cheese. My husband actually said "This is like eating fondue". So next time I will probably half the cheese and double the egg mixture. Thanks for posting though... I'll be sure to make again. Love the crust!

Dans La Lune February 29, 2012

I used turkey ham, and next time I'll probably add a little more than a cup to make it meatier. Really good!

Pickles McGee May 10, 2010

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