Homemade Spinach, Ham and Hashbrown Quiche

Raising chickens, we always seem to have an abundance of fresh farm eggs in our fridge. So I’m always trying to figure out what recipes I can make to stock our freezer or to add a quick dish to our weekly meal plan.

On this week’s menu I planned to make a simple Homemade Spinach, Ham and Hashbrown Quiche. I used regular russett potatoes but if you have frozen potatoes in your freezer, those will work too. I like adding the potatoes in this recipe because it adds a nice little crunch and they hold up well.

This recipe does take a bit longer to make than my usual 30-minute dishes I share with you for a busy weeknight. You could certainly make it, and bake it ahead of time and reheat during the week. As I mentioned on my facebook page, I’m going to be making individual ones too in a muffin pan and freezing them. That way, the kids can simply pull out and microwave them.

This recipe was adapted from the Hashbrown Quiche recipe by Paula Deen (love her!) from her Breakfast Eggstravaganza show.


Homemade Spinach, Ham and Hashbrown Quiche

Makes: 6-8 servings


  • 2-3 potatoes, (3 cups) diced or shredded
  • 4 Tablespoons (1/2 stick) butter
  • 5 large eggs, beaten
  • 3/4 cup milk
  • 1 cup cooked ham
  • 1 cup fresh spinach leaves, chopped
  • 1 cup Cheddar and Monterey cheese mix, shredded
  • Salt and pepper
  1. Preheat oven to 450 degrees.
  2. Finely dice potatoes. To make this recipe a little faster, I steamed the diced potatoes with a couple Tablespoons of water in the microwave for about 3-4 minutes.  I had a few Pampered Chef steamers in my kitchen that work great, but you can use a glass bowl covered with plastic wrap to help it steam.
  3. Add 4 Tablespoons of chopped butter on steamed potatoes, toss and then mash into the bottom of a greased9 -inch pie pan.
  4. Place in preheated oven for 25 minutes.
  5. While the crust is baking, in a bowl, mix beaten eggs, milk (I used whole milk instead of half & half), diced ham and fresh spinach, shredded cheese, salt & pepper. After crust comes out of oven, pour mixture over cooked hashbrown crust and return to the oven.
  6. Lower oven temp to 350 degrees and cook another 30 minutes until the quiche is light golden brown on top and puffed.

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