Lisas Hash Brown Quiche

Shredded hash browns pressed into a pie plate and baked until crispy make a golden, gluten-free crust that holds a rich ham and cheddar custard. It’s sturdier than you’d expect and adds a buttery potato crunch that pastry dough can’t match.

Squeezing out the moisture from the thawed hash browns is the step you cannot skip. Wet potatoes steam instead of crisping, and you’ll end up with a soggy, limp crust that can’t support the filling. Nuke on defrost, then wring them out in paper towels until barely damp. Press them firmly up the sides and across the bottom of the pan.

The crust bakes first at high heat to set and crisp before the filling goes in. Then the temperature drops for the custard phase so the eggs set gently without puffing and cracking.

Kitchen Tips

• Press the hash browns thin and even, especially up the sides. Thick spots stay soft and collapse under the filling.
• Drizzle melted butter over the entire crust before the first bake. It browns the top edges and adds flavor.
• The quiche is done when the center is just barely set and jiggles slightly. It firms up as it cools.
• Let it rest 10 minutes before slicing for cleaner cuts.

Variations

• Swap ham for cooked bacon or sausage crumbles.
• Use Swiss cheese and sauteed mushrooms for a classic quiche Lorraine variation.
• Add diced bell peppers and onions to the filling for a Denver-style quiche.