Hash Brown Quiche Lorraine

Hash Brown Quiche Lorraine

Hash Brown Quiche Lorraine

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80% would make it again
  • Each serving
  • 240cal
  • 15g fat (7g sat)
  • 180mg chol
  • 180mg sodium
  • 13g carb
  • 1g fiber
  • 2g sugars
  • 15g protein


  • 5 cups frozen shredded hash browns, thawed
  • 2 tablespoons butter, melted
  • Salt and pepper, to taste
  • 2 teaspoons olive oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 6 eggs
  • 1/2 cup whole milk
  • 1/2 cup half-and-half
  • 1 cup diced cooked ham
  • 3/4 cup grated Gruyère cheese
  • 2 tablespoons chopped fresh chives
  • Pinch of freshly grated nutmeg


Preheat oven to 425° F. Grease a 9-inch pie pan.

Place hash browns in a colander in the sink. Take a handful of hash browns and squeeze to remove excess water. Place in a bowl. Repeat with remaining hash browns. Add melted butter, salt and pepper to dry hash browns and toss to combine.

Spread hash brown mixture evenly in the bottom and up the sides of the prepared pie pan, using your hands or a spatula to firmly pack. Bake crust until golden brown and crisp, 20 to 30 minutes. Remove from the oven.

Heat oil in a small sauté pan over medium heat. Add onions and garlic and cook until onions are soft, about 5 minutes. In a bowl, whisk together eggs, milk and half-and-half. Fold in onions, ham, cheese, chives and nutmeg. Season to taste with salt and pepper. Pour egg mixture into crust.

Reduce oven temperature to 350° F. Bake quiche until the filling is set, 25 to 35 minutes. Let cool in the pan for 10 minutes before serving.

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