First, put the thawed hash browns in a cloth towel and squeeze and squeeze until you get as much liquid as possible out of the hash browns.

Press hash browns into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle butter or margarine all over the the crust.

Bake just the crust - uncovered - at 425 degrees for 25 minutes.

While the crust is browning, take a big bowl and stir together the ham, cheese, canned jalapeno and fresh jalapeno.

In another bowl, beat the eggs with the milk and salt and pepper. Add this to the ham mixture and stir.

Once the crust is lightly browned, let it cool for 10 minutes (It needs to be cool enough so it doesn't cook the eggs immediately).

Pour the egg and ham mixture into the crust. Reduce the oven heat to 350 degrees. Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean.

Let it cool a few minutes. Slice into wedges and serve.

Tip: If the edges of your crust are browning too much as the quiche cooks, place a strip of aluminum foil around the outer edge to shield it from excessive heat.


A combination of fresh and canned jalapeno are used to give this potato-crusted quiche a hot and spicy kick.

Mr Breakfast would like to thank dustie for this recipe.

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