Ham, Swiss, and Leek Quiche with Hash Brown Crust

Why You’ll Love This Recipe

• All the comfort of quiche, but with a crackly, golden hash-brown crust instead of pastry.
• Sweet, tender leeks, smoky ham, and nutty Swiss make every bite balanced and savory.
• Make-ahead friendly and excellent warm, room temp, or reheated—great for brunch or dinner.
• Uses simple grocery staples and one skillet for easy cleanup.

Grocery List

• Produce: Russet potatoes, 1 large leek, fresh chives (or parsley)
• Dairy: Eggs, half-and-half, unsalted butter, Swiss or Gruyère
• Pantry: Diced cooked ham, cornstarch, olive oil, Dijon mustard, ground nutmeg, garlic powder, kosher salt, black pepper

Full Ingredients

Hash-Brown Crust

• 1 1/2 lb (680 g) russet potatoes, peeled if you like, coarsely shredded
• 1 tbsp cornstarch
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp unsalted butter, melted (mixed into potatoes)
• 1 tbsp unsalted butter (for skillet)
• 1 tbsp olive oil (for skillet)

Leek & Ham Filling

• 1 large leek, white and light green parts only, thinly sliced (about 2 cups)
• 1 tbsp unsalted butter
• 1 cup (140 g) diced cooked ham
• Pinch kosher salt and pepper
• 1 tbsp dry white wine or water to deglaze (optional)

Custard & Cheese

• 5 large eggs
• 1 1/4 cups (300 ml) half-and-half
• 1 tsp Dijon mustard
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 6 oz (170 g) Swiss or Gruyère cheese, coarsely shredded (about 1 1/2 cups)

To Finish

• 2 tbsp finely chopped fresh chives or parsley
• Flaky sea salt, to taste (optional)

Step-by-Step Instructions

Step 1: Preheat and prep your pan

Place a rack in the middle of the oven and preheat to 425°F (220°C). Use a 10-inch oven-safe skillet (cast iron is ideal). While the oven heats, slice and rinse the leeks well in a bowl of cool water, agitating to release any grit. Lift out and drain on a towel.

Step 2: Shred and dry the potatoes

Coarsely shred the potatoes on the large holes of a box grater or food processor. Rinse quickly in cold water, then wring them completely dry in a clean kitchen towel—really squeeze to remove as much moisture as possible. In a bowl, toss the potatoes with cornstarch, kosher salt, pepper, garlic powder, and 1 tbsp melted butter.

Step 3: Form and par-bake the hash-brown crust

Heat the skillet over medium-high and add 1 tbsp olive oil and 1 tbsp butter. When hot, add the potato mixture. Press it firmly into an even layer on the bottom and up the sides (about 1/4 inch thick) using a flat spatula or the bottom of a measuring cup. Cook on the stovetop for 6–8 minutes until the bottom begins to brown. Transfer the skillet to the oven and bake at 425°F for 18–22 minutes until the edges are deeply golden and the surface looks set. Reduce the oven temperature to 350°F (175°C).

Step 4: Cook the leeks and ham

While the crust bakes, melt 1 tbsp butter in a separate skillet over medium heat. Add the leeks with a pinch of salt and pepper and cook, stirring, until soft and sweet, 6–8 minutes (avoid browning). If the pan looks dry, splash in 1 tbsp water or white wine and cook off. Stir in the diced ham and warm through for 2–3 minutes. Set aside to cool slightly.

Step 5: Whisk the custard

In a medium bowl, whisk the eggs until smooth. Whisk in the half-and-half, Dijon mustard, nutmeg, kosher salt, and black pepper until well combined and lightly frothy.

Step 6: Assemble and bake

Scatter half of the shredded Swiss over the hash-brown crust. Spoon the leek and ham mixture evenly over the cheese, then top with the remaining cheese. Slowly pour the custard over the filling, tilting the skillet slightly to distribute. Bake at 350°F for 30–35 minutes, until the edges are set and the center has a slight wobble (an instant-read thermometer at the center should read about 165°F/74°C).

Step 7: Rest, garnish, and serve

Transfer the skillet to a rack and let the quiche rest for 10–15 minutes so the custard finishes setting. Loosen the edges with a thin spatula. Sprinkle with chopped chives and a pinch of flaky salt if you like. Slice into wedges and serve warm or at room temperature.

Pro Tips

• Squeeze the potatoes very dry—excess moisture is the enemy of a crisp crust.
• Press the potatoes firmly up the sides so the crust is continuous and about 1/4 inch thick for even baking.
• Use a preheated sheet pan under the skillet to catch drips and encourage a crisp bottom.
• Grate your own cheese for better melt; pre-shredded can be coated and melt less smoothly.
• Let the quiche rest before slicing—this prevents a runny center and gives cleaner wedges.

Variations

• Spinach-Mushroom: Sauté 8 oz sliced mushrooms and 2 cups baby spinach; swap for the ham. Keep the leeks and Swiss or try Fontina.
• Bacon-Gruyère: Use 6 slices crispy bacon (crumbled) and 6 oz Gruyère. Add a pinch of thyme to the custard.
• Asparagus-Goat Cheese: Fold in 1 cup blanched asparagus coins and 3 oz crumbled goat cheese; omit ham and keep leeks.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices at 325°F (165°C) for 12–15 minutes; broil 1–2 minutes to re-crisp the crust if needed. Freeze tightly wrapped slices for up to 2 months; reheat from frozen at 325°F for 20–25 minutes. Make-ahead: par-bake the hash-brown crust up to 24 hours in advance; cool, cover, and refrigerate. Rewarm the crust at 400°F for 5 minutes before filling.

Nutrition (per serving)

Approximate: 460 calories; 25 g protein; 30 g fat; 26 g carbohydrates; 2 g fiber; 900 mg sodium.