Cheesy Hashbrown Crust Artichoke and Ham Quiche

Follow our step-by-step guide on how to make Cheesy Hashbrown Crust Artichoke and Ham Quiche.

1. Step 1

   Start by preheating your oven to a sizzling 450 degrees F. This will ensure your crust gets that perfect golden brown finish. In a large bowl, combine the rehydrated Idahoan® Steakhouse Cheesy Hashbrowns with the shredded zucchini, sweet potato, and carrot. Give it a good mix! Now, to get rid of any excess moisture, gently press the mixture between paper towels. This step is crucial for a crispy crust!

2. Step 2

   Next, take your veggie and hash brown mixture and toss it in a nine-inch pie plate with the melted butter. For an extra cheesy kick, sprinkle in 4 tablespoons of the cheese packet from the hash brown box and blend it all together. Now, using the bottom of a measuring cup, press the mixture firmly into the bottom and up the sides of the pie plate to form a sturdy crust. Place the rack in the lower third of the oven and let it bake for about 20-25 minutes, or until it’s beautifully golden and the edges are crisp.

3. Step 3

   While your crust is baking, let’s whip up the filling! In a mixing bowl, blend the eggs and cream until smooth and creamy. Stir in the artichokes, leeks, diced ham, cheese, and your favorite seasonings. This filling is where all the magic happens!

4. Step 4

   Once your hash brown crust is ready, lower the oven temperature to 350 degrees F. Pour that delicious filling into the crust, spreading it evenly. Bake for another 30 minutes, and then sprinkle a crunchy onion topping over the quiche. Continue baking for an additional 15 minutes, or until the quiche is light golden brown and firm in the center. Don’t worry if it settles a bit as it cools; that’s perfectly normal!