Cheesy Crockpot Ham and Gruyere Hashbrown Quiche Tips, FAQ & printable recipe

Tips for success

For an even richer flavor, consider adding a pinch of freshly grated nutmeg to the egg mixture. Nutmeg is a classic pairing with Gruyere and ham, providing a subtle warmth that complements the savory notes of the casserole. If you prefer a bit of heat, a dash of ground cayenne pepper or red pepper flakes can be whisked into the eggs before pouring them over the hashbrowns.

If you are serving this for a holiday gathering, presentation is key. After the resting period, use a sharp, thin-bladed knife to cut the quiche into clean wedges.

Using a wide, flat spatula will help you lift the slices out of the pot without breaking them. Ensure you garnish with plenty of fresh, vibrant chives to add a pop of color and a fresh, oniony bite that cuts through the richness of the cheese.

Variations

• Vegetarian Garden Style: Replace the ham with sautéed mushrooms, bell peppers, and baby spinach. Ensure you squeeze all moisture out of the sautéed vegetables before layering to prevent the quiche from becoming watery.
• Spicy Sausage and Pepper: Substitute the smoked ham with cooked, crumbled breakfast sausage. Add diced jalapeños to the vegetable layer for a spicy kick that pairs perfectly with the melted Gruyere and crispy potatoes.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Cool leftovers for no more than 2 hours before refrigerating.

Freezer

Freeze individual slices wrapped in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat slices in a preheated oven at 325°F (165°C) until warmed through, or use a microwave on medium power for 1-2 minutes until hot.

Store any leftovers in an airtight container to keep the quiche from drying out. Because this dish contains eggs and dairy, it should be cooled to room temperature within two hours of cooking and transferred promptly to the refrigerator.

Keeping it properly chilled will ensure it remains safe to eat for up to three days, though it is best enjoyed within the first twenty-four hours for optimal texture and flavor.

You can prepare the egg mixture and pre-cook the shallots the night before to save time. Keep the egg mixture in a sealed container in the refrigerator and store the ham and cheese separately.

When you are ready to cook, simply assemble the layers in the slow cooker insert directly from the fridge. Note that if the ingredients are cold, you may need to add an extra twenty to thirty minutes to the total cooking time.

Serving ideas

This quiche is incredibly versatile and pairs well with a variety of sides. For a balanced brunch, serve it alongside a crisp, acidic green salad tossed in a light vinaigrette.

The brightness of the greens and the tang of the dressing provide a refreshing contrast to the dense, cheesy hashbrown base, making for a very satisfying meal that feels substantial without being overly heavy.

If you are looking for a heartier spread, consider serving the quiche with a side of roasted seasonal vegetables or fresh fruit. A bowl of roasted cherry tomatoes or sautéed spinach with garlic can add extra depth to the meal. Because the quiche is quite filling, keep the sides relatively light to ensure that the main dish remains the star of your brunch table.

Frequently asked questions

Recipe card

Cheesy Crockpot Ham and Gruyere Hashbrown Quiche

Prep 15 minCook 3 hRest 10 minTotal 3 h 25 minServes 8

Ingredients

• 30 oz shredded hashbrowns, thawed
• 2 cups smoked bone-in ham, diced
• 1 1/2 cups Cave-aged Gruyere, shredded
• 2 medium shallots, caramelized
• 12 large eggs
• 1 cup creme fraiche
• fresh chives, for serving
• cracked black pepper, for serving

Instructions

1. Begin by caramelizing the shallots in a pan until golden brown and tender. In a large mixing bowl, whisk the eggs and creme fraiche until the mixture is uniform and slightly aerated. Grease the ceramic insert of the slow cooker thoroughly to ensure the hashbrown base does not stick during the long cooking process.
2. Evenly spread the thawed shredded hashbrowns into the bottom of the prepared slow cooker. Distribute the diced smoked ham, the caramelized shallots, and the shredded Gruyere cheese over the hashbrown layer. Pour the whisked egg and creme fraiche mixture evenly over the top, ensuring that the liquid penetrates all the layers to bind the ingredients together effectively.
3. Set the slow cooker to high and cook for three hours. The quiche is finished when the edges are crispy and brown, and the center is set and velvety. To cook the eggs through to a safe temperature, ensure the center reaches an internal temperature of 160°F (71°C). Remove the lid, garnish with freshly snipped chives and cracked black pepper, and allow to rest for ten minutes before slicing into thick, hearty wedges.

Contains: eggs, milk

Food safety: This dish contains eggs that are not cooked through. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

420

Protein

22.5 g

Carbohydrates

28 g

Fat

24.5 g

Fiber

2.5 g

Sugar

1.5 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.