Ham and Spinach Hash Brown Quiche



  • 1 (20 oz) pkg fresh or frozen hash browns
  • EVOO
  • 1/2 c ham, chopped (nitrite free)
  • 1/2 c onion, chopped
  • 8 eggs, beaten
  • 1/2 c sour cream
  • 1/2 c half and half
  • 2/3 c mozzarella cheese, grated
  • 1/2 c Swiss cheese, grated
  • 1 dash nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp pepper (fresh ground)
  • 1 1/2 c cherry /grape tomatoes (quartered)
  • 3 c baby spinach, lightly packed, gross chop

PREHEAT OVEN to 325 degrees.

SAUTE hash browns in 2-4 T EVOO until lightly browned. Form hash browns into a crust in 8-9″ deep dish pie pan.

USING SAME PAN, SAUTE onion until soft in 2-4 T of EVOO. ADD ham and continue sauteing until warmed through and lightly browned.

MEANWHILE IN MEDIUM SIZED BOWL, beat eggs, add sour cream and half-and-half and beat until mostly smooth. ADD both cheeses,, nutmeg, salt and pepper. Mix well. ADD tomatoes and spinach and mix well.

POUR egg mixture into hash brown crust.

BAKE for 45-50 minutes until done in the center. Let stand for 10 minutes before cutting. I like to serve with sour cream and salsa or Tapatio hot sauce.

You can easily make this meatless by just omitting the ham.  Also try substituting the ham with chopped mushrooms.

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