Crispy Hash Brown Crust Quiche Recipe with Prosciutto

Picture this: the sizzle of golden hash browns crisping up in the oven, the aroma of savory prosciutto mingling with creamy eggs and melted cheese wafting through your kitchen. It’s the kind of dish that makes you pause, take a deep breath, and smile because you know you’re about to experience something truly spectacular. The first time I made this Crispy Hash Brown Crust Quiche with Prosciutto, I was instantly hooked. It’s a recipe that feels indulgent, yet approachable, perfect for brunches, holiday mornings, or even a quiet dinner at home.

My family couldn’t get enough of this dish—there’s something about the crispy potato crust paired with the salty richness of prosciutto that just hits the spot. (Let’s just say there were no leftovers that day!) And honestly, I wish I’d stumbled upon this idea years ago because it’s so simple yet so impressive. You’ll love how easy it is to whip up, but more importantly, you’ll love how it makes everyone around the table happy. This recipe has quickly become a favorite for gatherings, and it’s guaranteed to be a hit in your home too.

Why You’ll Love This Recipe

• Quick & Easy: The hash brown crust is a breeze to make and eliminates the need for rolling out traditional pastry.
• Simple Ingredients: You probably already have most of the ingredients in your fridge or pantry.
• Perfect for Any Occasion: Whether it’s brunch with friends, a holiday breakfast, or a cozy dinner, this quiche fits the bill.
• Crowd-Pleaser: The combination of crispy potatoes, creamy eggs, and salty prosciutto is a guaranteed hit with everyone.
• Unbelievably Delicious: The flavor and texture combo is next-level comfort food that makes every bite worth savoring.

What sets this recipe apart is the hash brown crust—it’s crispy, golden, and adds a whole new dimension to the classic quiche. No soggy bottoms here! Plus, it’s incredibly versatile—you can swap out the fillings to suit your taste or dietary needs. And let’s not forget how beautifully the prosciutto crisps up in the oven, adding a touch of elegance to every slice.

This isn’t just any quiche. It’s the kind of dish that makes you feel fancy without trying too hard. It’s comforting yet sophisticated, simple yet impressive. Trust me, once you make this, it’ll be your go-to for any occasion.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• For the crust:
• 4 cups frozen hash browns, thawed and squeezed dry
• 2 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the filling:
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyere cheese (or your favorite melty cheese)
• 1/2 cup grated Parmesan cheese
• 4 ounces prosciutto, chopped
• 1 cup baby spinach, roughly chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg (optional, for a touch of warmth)
• Salt and pepper, to taste

Feel free to substitute ingredients based on your preferences. For example, you can use mozzarella instead of Gruyere, or swap the prosciutto for bacon or ham. Dairy-free options like plant-based milk and cheese work well too!

Equipment Needed

You don’t need fancy gadgets for this recipe—just some basic kitchen tools:

• 9-inch pie dish or quiche pan
• Mixing bowls
• Grater (for cheese)
• Whisk or fork
• Spatula
• Knife and cutting board (for chopping veggies and prosciutto)

If you don’t have a pie dish, a round cake pan works just as well. To prevent sticking, you can grease the pan thoroughly or use parchment paper for easy removal. Trust me, it makes cleanup a breeze!

Preparation Method

1. Preheat your oven: Set your oven to 425°F (220°C) and grease your pie dish generously with butter or non-stick spray.
2. Prepare the hash brown crust: In a large mixing bowl, combine the thawed and dried hash browns with melted butter, salt, and pepper. Press the mixture firmly into the pie dish, forming an even layer on the bottom and up the sides.
3. Bake the crust: Place the pie dish in the preheated oven and bake for 20 minutes, or until the edges are golden and crispy. Remove from the oven and let cool slightly.
4. Whisk the filling: In a bowl, whisk together the eggs, heavy cream, Gruyere cheese, Parmesan cheese, garlic powder, nutmeg, salt, and pepper until well combined.
5. Assemble the quiche: Spread the chopped prosciutto evenly over the hash brown crust, followed by the spinach and cherry tomatoes. Pour the egg mixture over the fillings, spreading it evenly.
6. Bake the quiche: Lower the oven temperature to 375°F (190°C) and bake for 35-40 minutes, or until the filling is set and the top is golden brown. If the edges of the crust brown too quickly, cover them with foil during baking.
7. Cool and serve: Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Cooking Tips & Techniques

• Dry your hash browns thoroughly: Excess moisture can make the crust soggy, so be sure to squeeze out as much water as possible before pressing them into the pan.
• Don’t skip pre-baking the crust: This step is key to achieving that golden, crispy texture. Trust me, it’s worth the extra time.
• Customize to your taste: Swap out the prosciutto for cooked bacon, sausage, or even smoked salmon for a different flavor profile.
• Use fresh ingredients: Baby spinach and cherry tomatoes add brightness and freshness to the dish, but feel free to experiment with seasonal veggies.
• Keep an eye on the edges: If the crust starts to brown too quickly, cover the edges with foil to prevent burning.

Variations & Adaptations

• Vegetarian Version: Skip the prosciutto and add sautéed mushrooms or roasted red peppers for a flavorful alternative.
• Gluten-Free & Dairy-Free: Use dairy-free milk and cheese substitutes, and double-check that your hash browns are certified gluten-free.
• Seasonal Twist: Swap spinach for kale in winter or add zucchini slices in summer. Fresh herbs like basil or dill can also elevate the quiche.

When trying new variations, be sure to keep the egg-to-liquid ratio consistent to ensure the filling sets properly. My personal favorite? Adding caramelized onions for a touch of sweetness!

Serving & Storage Suggestions

Serve this quiche warm, straight from the oven, for the best experience. Pair it with a fresh green salad or fruit for a balanced meal. If you’re serving brunch, a mimosa or iced coffee makes the perfect accompaniment.

To store, cover leftovers tightly and refrigerate for up to 3 days. You can also freeze the quiche for up to 2 months—just wrap it securely in plastic wrap and foil. Reheat slices in the oven at 350°F (175°C) until warmed through. The flavors deepen as it sits, making leftovers just as tasty!

Nutritional Information & Benefits

This quiche is packed with protein from the eggs and prosciutto, while spinach and cherry tomatoes add vitamins and antioxidants. Gruyere and Parmesan provide calcium, and the hash brown crust is a satisfying alternative to traditional pastry.

Estimated per serving (based on 6 servings):

• Calories: 320
• Protein: 14g
• Fat: 22g
• Carbohydrates: 14g

If you’re watching sodium, consider using a lower-salt cheese or reducing the prosciutto. This recipe can also be tailored to suit low-carb diets by swapping the hash browns for a cauliflower crust!

Conclusion

This Crispy Hash Brown Crust Quiche with Prosciutto is the kind of recipe you’ll want to make again and again. It’s easy to prepare, endlessly customizable, and absolutely delicious. Whether you’re hosting brunch, enjoying a quiet morning, or treating your family to something special, this dish delivers every time.

Crispy Hash Brown Crust Quiche Recipe with Prosciutto

Print Recipe

A savory quiche with a crispy hash brown crust, creamy eggs, melted cheese, and prosciutto, perfect for brunch, holidays, or cozy dinners.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups frozen hash browns, thawed and squeezed dry
• 2 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 4 ounces prosciutto, chopped
• 1 cup baby spinach, roughly chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 425°F (220°C) and grease your pie dish generously with butter or non-stick spray.
2. In a large mixing bowl, combine the thawed and dried hash browns with melted butter, salt, and pepper. Press the mixture firmly into the pie dish, forming an even layer on the bottom and up the sides.
3. Place the pie dish in the preheated oven and bake for 20 minutes, or until the edges are golden and crispy. Remove from the oven and let cool slightly.
4. In a bowl, whisk together the eggs, heavy cream, Gruyere cheese, Parmesan cheese, garlic powder, nutmeg, salt, and pepper until well combined.
5. Spread the chopped prosciutto evenly over the hash brown crust, followed by the spinach and cherry tomatoes. Pour the egg mixture over the fillings, spreading it evenly.
6. Lower the oven temperature to 375°F (190°C) and bake for 35-40 minutes, or until the filling is set and the top is golden brown. If the edges of the crust brown too quickly, cover them with foil during baking.
7. Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

[‘Dry your hash browns thoroughly to avoid a soggy crust.’, ‘Pre-baking the crust ensures a crispy texture.’, ‘Customize the fillings to suit your taste or dietary needs.’, ‘Cover the edges with foil if they brown too quickly.’]

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Fat: 22
• Carbohydrates: 14
• Protein: 14

Keywords: quiche, hash brown crust, prosciutto, brunch, breakfast, easy recipe