Hash Brown Quiche Recipe

Hash Brown Quiche Recipe Hash Brown Quiche Recipe photo by Taste of Home Rating 5

We love to have guests stay with us, and this is a great dish to serve for breakfast. To save time in the morning, I sometimes make the hash brown crust and chop the ham, cheese and peppers the night before. As a teacher and farm wife, I'm always looking for easy recipes like this one.

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Hash Brown Quiche Recipe
  • Prep: 15 min. Bake: 50 min. + standing
  • Yield: 6 Servings
15 50 65

Ingredients

  • 3 cups frozen loose-pack shredded hash browns, thawed
  • 1/3 cup butter, melted
  • 1 cup diced fully cooked ham
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup diced green pepper
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Press hash browns between paper towel to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes.
  • Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 263 calories, 20 g fat (12 g saturated fat), 133 mg cholesterol, 747 mg sodium, 9 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Hash Brown Quiche in Taste of Home October/November 1993, p25

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Hash Brown Quiche

Hash Brown Quiche Recipe

Hash Brown Quiche

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(1-10) of 12 reviews

Reviewed on Apr. 14, 2013 by wanders6

Delicious!!! I didn't have time to thaw my hashbrowns so I used only 1/3 cup of milk. So quick and easy.

Reviewed on Jan. 11, 2013 by kaywey

Rave reviews! This is delicious! I used four eggs as others recommended. You will not be disappointed with this - a huge hit! Not a crumb left.

Reviewed on Jan. 11, 2013 by E Hume

As others have said, this is very bland. I will add a jalapeno pepper or two the next time I make it to give it some flavor.

Reviewed on Jun. 24, 2012 by kshea

Our family loves this.

Reviewed on Apr. 11, 2011 by Granpa's cookin

It's difficult to critique/rate a recipe if the directions aren't followed. Made this quiche yesterday for Sunday brunch. I'm still getting phone calls today for the recipe. The only change made was to shred my own russets. Used sharp cheddar cheese and baby pit ham. What's nice about this recipe is that the night before the potato crust can be baked and the ham and green pepper can be diced. I've been cooking for over forty years and agree that this is definitely a blue ribbon winner. Thank you Jan and for Taste of Home for selecting this as a blue ribbon recipe.

Reviewed on Feb. 27, 2011 by snackcake

To start i've used 4 cups shredded potatoes,added mushrooms and onion,using bacon instead of ham,i like bacon better! As well using 4 eggs like another had said.Going to have oven toasted bread with it. very easy and thanks for sharing!

Reviewed on Feb. 14, 2011 by NevadaRose

This is great - I took the suggestion of using 4 eggs, and it was just right. The people in my office dug into it and finished it in no time.

Reviewed on Oct. 02, 2010 by mrsdarcy24

Yummy! Also really good with bacon instead of ham.

Reviewed on May. 13, 2010 by HappyPappyCook

I got this recipe out of the TOH mag this was in and have made this more times and in many variations. Tonight is sauteed mushroom pieces and stems and onions, ham, and shredded colby cheese. I have also made this with mild italian sausage, bacon and breakfast sausage, almost anything will do! I usually use 4 to 6 eggs and season the crust with salt and pepper and sometimes cayanne pepper for a kick. I have just made the crust (seasoned) and served with bacon and eggs. I used to buy the frozen hash browns but now they are available fresh in bags, so I use one bag of the fresh and it works great! Don't be afraid to experiment with the ingredients! Next time I may try a florentine version with feta cheese!

Reviewed on May. 04, 2010 by jlbarhorst

Easy to make and was a huge hit with kids and adults.

 
 

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