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Quiche Lorraine with Hashbrown Crust

  • Author: Autumn Reo of


A wonderful brunch make-ahead recipe!


  • 4 tablespoons butter, melted, divided in half
  • 1 package 16 oz. frozen shredded hash brown potatoes, thawed
  • 8 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup ham, chopped
  • 1 Tablespoon minced, fresh oregano
  • 1 tsp red pepper flakes
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Brush a 9-by-2 1/2-inch springform pan with 2 TBSP. melted butter.
  3. Line the sides of the pan with strips of parchment paper, brush paper with butter too.
  4. In a large bowl, mix hash browns with butter, 1 egg, salt and pepper.
  5. Squeeze all the water / moisture out of the hashbrowns in a colander and let dry.  
  6. Press hash brown mixture onto bottom and up the sides of your prepared pan. 
  7. Press firmly to mold the potatoes against the edges.
  8. Place on a rimmed baking sheet; bake until set and the edges of the hash browns are lightly browned.
  9. In a large bowl, whisk the remaining eggs and milk, then add the rest of the ingredients. Pour into prepared crust.
  10. Bake until set, 45 to 50 minutes and allow to cool slightly before serving.


  • Perfect Mother’s Day, Easter, Christmas or a another great holiday!