Hashbrown Pie

This is a fun take on a quiche. It’s a little denser – but the slice of pie includes a crispy layer of hash browned potatoes we’re using in the crust. Using the hashbrowns is a fun easy way if pastry is not in your skill set. (Pastry=evil!)

The recipe below is a “guide” – the cool thing about quiche is that you can put any combination of ingredients in you’d like. Just don’t overcrowd the dish. You’ll see that the pie I have photographed has broccoli florets – well because I’m crazy for broccoli and put it in most everything. What makes this recipe so fun is that you can sprinkle a bit of whatever you want in your pie. Today I made four quiches; Ham and Broccoli; Chorizo and Bell Peppers; Artichoke Hearts and Feta and Chicken and Broccoli. :) It’s a powerfully versatile way to cook breakfast or dinner anytime.

If you like a poofier pie, (some like it poofy, and I say go for it!) simply add an egg and a splash of water to your custard and it’ll puff up a bit more. For you vegetarians out there? I did a pie this morning that was chopped artichoke hearts and swiss and cheddar, and it turned out marvelously.

These are fantastic right out of the oven or reheated later. (or at 1am raiding the fridge!)


Photo Gallery

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Buttery hashbrowns pressed into a crust.

Crispy hashbrown crust ready for the filling!

The final product a lovely ingredient PACKED hashbrown pie!
In the recipe below I describe adding a bit more custard to the pies if you like them poofier, below left is the pie made to recipe, and on the right the poofier more quichier pie. It’s all up to you, which is what makes this recipe so awesome!
this is the pie made to recipe, a slightly denser pie

This is the quichier pie with a little extra 1/2 and 1/2 and water added to the custard

 

Ingredients

  • 3 cups, shredded frozen hash browns, thawed and drained
  • 4 tablespoons (1/2 stick) butter, melted (carefully measure this, don’t overdo or it’ll come out greasy! and who wants a greasy pie? yuck.)
  • 4 large eggs, beaten
  • 1/2 cup half-and-half (a full cup if you like a poofier pie, plus 4 tablespoons of water)
  • 3/4 cup diced cooked ham (or tasty protein of your choice)
  • 1/2 cup diced green onions (optional)
  • 1 cup shredded Cheddar (or cheese blend of your choice)
  • Salt and freshly ground black pepper

Directions

  1. Preheat oven to 450 degrees F.
  2. Gently press the drained hash browns between paper towels to dry them as best as possible.
  3. Spray a a 9-inch deep dish pie plate with nonstick spray.
  4. Toss the hash browns with the freshly melted butter into the plate. (I don’t cook with Paula Deen moments like this often so enjoy!)
  5. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. I found in testing this recipe that they don’t start to crisp until the last second, and in my oven it took 35 minutes vs. 25.
  6. Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven immediately.
  7. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

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