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Smoked Ham & Cheddar Brunch Quiche

  • PS Seasoning Chef

Smoked Ham and Cheddar Brunch Quiche


16 oz. Shredded Potatoes or Frozen Hash Browns, Thawed
1¾ Cup, Divided          Liquid Egg Substitute
8 oz.  Sour Cream, Light or Regular
2 Tbsp All-Purpose Flour
1 Tbsp Extra-Virgin Olive Oil
¼ tsp Salt
2 tsp, Divided California Garlic Pepper
½ tsp Coarse Ground Black Pepper
¼ Cup Fresh or Dried Chives
2 Cups Shredded Sharp Cheddar Cheese
1 Cup Smoked Ham, Finely Diced
2 Tbsp White or Yellow Onion, Finely Chopped


1) Preheat oven to 375°. Line a 9-Inch pan with foil being sure to press it against the edges and in the creases of the pan, then spray generously with cooking spray.

*NOTE: You may also use a springform pan.  Be sure to spray the pan with cooking spray before lining it with foil and then once more on the foil. .

2) Squeeze any excess moisture from potatoes then place in a large bowl with ¼ Cup of the egg substitute, 1 tsp of the California Garlic Pepper, flour, oil and salt; mix thoroughly.

3) Press the mixture into the bottom and up the sides of the pan, similar to a pie crust. Bake for 35 minutes or until edges are browned.

4) Meanwhile, in a mixing bowl, whisk together the remaining 1½ Cup egg substitute, sour cream, chive, onion and black pepper; cover and place in fridge while potato mixture is cooking.

5) After 35 minutes, remove the potatoes from the oven and place the pan on a baking sheet. Sprinkle on the ham, then cheese and pour the egg mixture over the top. Use a spatula to spread the egg mixture evenly around the pan; place back in the oven for about 50 minutes.

6) After 50 minutes, the top of the quiche should be a golden brown. Remove from the oven and let stand 10 minutes. Garnish with your favorite herbs.

Slice and enjoy!

Products Used In This Recipe:


Smoked Ham & Cheddar Brunch Quiche Description of your recipe. Serves 8 Ingredients: 16 oz. Shredded Hashbrown Potatoes, 1 3/4 Cup Egg Substitute, 8 oz. Sour Cream, 2 Tbsp All-Purpose Flour, 1 Tbsp Extra-Virgin Olive Oil, 1/4 tsp Salt, 2 tsp PS California Garlic Pepper, 1/2 tsp Course Ground Black Pepper, 1/4 Cup Chives, 2 Cups Shredded Sharp Cheddar Cheese, 1 Cup Smoked Ham, Diced, 2 Tbsp Onion, Chopped.

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