Crispy Potato Crust Quiche

Forget about making traditional  pie crust. You don’t need it for this unique quiche. And the bonus is that you have potatoes, eggs and meat (if you add it) all in one dish! This recipe comes from Jane Medina as adapted from Creme de Colorado, p. 115 with a few additional adaptations on my part.

I often keep the prepared and baked crusts on hand; they freeze well. 

Crispy Potato Quiche    6 servings

1 (24-oz(. pkg. frozen shredded hash browns, thawed (use as much as needed depending on size of pie pan

1/3 cup melted butter

1  cup shredded hot pepper cheese (Monterey Jack with jalapenos or substitute plain 

Monterey Jack)

1 cup shredded Cheddar (or Colby) cheese

1 small (4 oz.) can chopped green chilies

1 cup diced ham (or use bacon, sausage, etc,) - optional

1/2 cup half-and-half+

2 to 3 large eggs

1/4 teaspoon seasoned salt or Tex-Joy seasoning

1. Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10” pie plate, forming a solid crust.  
   
   
   
2. Brush crust with melted butter, making certain to brush top edges.  
   
3. Bake at 425° for 25 minutes. Remove from oven.  
   
4. Sprinkle cheeses, chilies, meat (if using) evenly over bottom of baked crust. 
   
5. Beat half-and-half with eggs and seasoned salt.  
6. Pour over cheeses and ham (add more half-and-half and eggs if needed to fill pan).  
7. Bake uncovered at 350° for 30 to 40 minutes or until knife inserted in center comes out clean. Allow 5 or 10 minutes cooling time so it will set up.

Recipe without photos  . . .

Crispy Potato Quiche    6 servings

1 (24-oz(. pkg. frozen shredded hash browns, thawed (use as much as needed depending on size of pie pan

1/3 cup melted butter

1  cup shredded hot pepper cheese (Monterey Jack with jalapenos or substitute plain 

Monterey Jack)

1 cup shredded Cheddar (or Colby) cheese

1 small (4 oz.) can chopped green chilies

1 cup diced ham (or use bacon, sausage, etc,) - optional

1/2 cup half-and-half+

2 to 3 large eggs

1/4 teaspoon seasoned salt or Tex-Joy seasoning

1. Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10” pie plate, forming a solid crust.  
2. Brush crust with melted butter, making certain to brush top edges.  
3. Bake at 425° for 25 minutes. Remove from oven. 
4. Sprinkle cheeses, chilies, meat (if using) evenly over bottom of baked crust.  
5. Beat half-and-half with eggs and seasoned salt.  
6. Pour over cheeses and ham (add more half-and-half and eggs if needed to fill pan).  
7. Bake uncovered at 350° for 30 to 40 minutes or until knife inserted in center comes out clean. Allow 5 or 10 minutes cooling time so it will set up.