Ham & Cheese Quiche w/ a Hash Brown Crust

Bayfront Westcott House Bed & Breakfast Inn

146 Avenida Menendez , Saint Augustine, FL 32084 USA


  • Idaho potatoes, peeled, grated, and squeezed dry
  • Butter, melted
  • Creole seasoning
  • Salt
  • Parmesean cheese, finely grated
  • Eggs, large
  • Half-n-half cream
  • Black pepper, fresh ground
  • Gruyere or Swiss cheese
  • Baked ham, chopped


  1. Preheat oven to 425 degrees. Lightly grease 9-inch round glass pie pan.
  2. In medium bowl - Combine potatoes, butter, Creole seasoning, and 1/8 tsp of salt. Toss and combine. - Add the parmasean cheese and toss. - Press the potato mixture into the prepared pan, spreading with fingertips to evenly cover the bottom and up the sides. - Bake until the potatoes are set and golden brown, 20-25 minutes. - Remove from the oven and let cool. - Reduce oven temp to 350 degrees.
  3. In medium bowl - Beat eggs. Add half-n-half, the 1/2 teaspoon of salt, and black pepper. Whisk and combine. - Add the Gruyere or Swiss cheese, stir, and pour into the prepared potato crust. - Bake until the center of the custard is set but still slightly soft, puffed, and golden brown. About 30 minutes.
  4. Transfer to wire rack and let cool for about 20 minutes before serving. Slice and serve!
About this recipe:

Ham & Cheese Quiche w/ a Hash Brown Crust