Ham and Cheese Quiche with Hash Brown Crust

• Hash browns: I use store-bought frozen shredded hash browns for convenience, but you can grate three medium Russet potatoes if you prefer (see my note in the recipe card for how to prep them properly). The key is making sure they’re dry so they crisp up beautifully.
• Butter & oil: A combination of butter and vegetable oil helps the hash brown crust brown evenly while adding flavor.
• Eggs: A full dozen gives this quiche its signature custardy texture.
• Half-and-half: This adds richness to the egg custard. If you want a slightly lighter option, you can swap in whole milk, but the quiche won’t be quite as creamy.
• Frozen spinach: Thaw and squeeze out as much liquid as possible—no one wants a watery quiche! You can also use fresh spinach, but you’ll need to sauté it first to remove excess moisture.
• Ham: Making a quiche Lorraine is a great way to use up leftover ham (hello, holiday ham!). Canadian bacon is a great swap if you want a slightly smoky flavor.
• Cheese: I love the bold flavor of sharp cheddar cheese paired with the ham and spinach in this quiche recipe. Try to use freshly shredded if you can, it melts and tastes so much better than the pre-grated stuff that often contains anti-caking agents.
• Chives: Fresh chives add a pop of color and mild oniony flavor that pairs perfectly with the cheesy, savory filling. Save some for garnish before serving!

See the recipe card for full information on ingredients and quantities.

Add-Ins

Think of this recipe as a template—you can tweak it to suit your taste or use up whatever odds and ends are hanging out in your fridge. Switching up the filling means you can make this quiche again and again without ever getting bored. Here are some of my favorite add-ins:

• Protein: Crispy bacon, crumbled sausage, shredded rotisserie chicken, diced smoked salmon, lump crab meat
• Veggies: Sliced green onions, caramelized shallots, sun-dried tomatoes, roasted red peppers, blanched broccoli, sautéed zucchini, wilted arugula
• Cheese: Gruyère, feta, Parmesan, Swiss, goat cheese

Kelly’s Note: Pre-cook most vegetables and avoid adding raw meats directly to the filling—most ingredients release moisture as they cook, and no one wants a watery quiche. Sauté or roast them first, and always pat off any excess liquid.

Lastly, don’t go overboard on mix-ins. Too many can throw off the custard-to-filling balance and cause an overflow situation (trust me, I’ve been there). Stick to the same ratios I give in the recipe card, and you’ll have a perfect quiche every time!

What to Serve Alongside This Dish

Whether I’m serving this ham and cheese quiche for brunch or dinner, I always pair it with a simple salad of dressed greens. All you need is a squeeze of fresh lemon, a drizzle of good-quality olive oil, a sprinkle of flaky sea salt and a few cracks of freshly ground black pepper—it’s the perfect fresh contrast to the rich, cheesy quiche.

Some of my other favorite sides to serve, especially for a brunch spread, include:

• Crispy bacon or sausage links
• Fresh fruit salad or Strawberry spinach salad
• Cinnamon French toast muffins
• Homemade buttermilk biscuits
• Healthy bran muffins or Raspberry chocolate chip muffins
• And of course… mimosas or white sangria! Because brunch isn’t brunch without a little bubbly.

Storage Instructions

Once cooled, transfer the quiche to an airtight storage container and store it in the refrigerator for up to 3-4 days. For the best texture, I recommend reheating slices in the oven instead of the microwave, as it helps maintain the crispy hash brown crust.

You can also freeze quiche! Bake as directed and allow to cool completely. Then, gently slide a spatula under the quiche to lift it out of the oven-safe skillet and transfer it to a baking sheet or tray. Freeze it for a few hours until firm, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Let it thaw overnight in the fridge before reheating in a 350°F oven for 15-20 minutes or until heated through.