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Hash Brown Quiche Recipe

I got this recipe from an aunt some years ago, and it quickly became a favorite breakfast entree. You can't go wrong with ground beef, hash browns and cheese!—Jamie Creamer, Bartlett, Tennessee

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Hash Brown Quiche Recipe

Prep: 20 min. Bake: 40 min.

Yield: 4-6 Servings

20 40 60

Ingredients

1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1/3 cup butter, melted
3/4 pound ground beef
1 small onion, chopped
2 tablespoons cornstarch
2 eggs
1/2 cup milk
8 ounces process cheese (Velveeta), cubed
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Combine hash browns and butter in a greased 9-in. pie plate. Press onto the bottom and up the sides, forming a shell. Bake at 350° for 10 minutes. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Cool for 5 minutes. In a bowl, combine cornstarch, eggs and milk until smooth. Stir into beef mixture. Add the remaining ingredients; mix well. Pour into shell. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Yield: 4-6 servings.

If you want to serve overnight guests Hash Brown Quiche for breakfast, assemble it the night before. Remove it from the refrigerator 15 minutes before baking.

Nutritional Facts 1 serving (1 each) equals 415 calories, 27 g fat (15 g saturated fat), 153 mg cholesterol, 837 mg sodium, 21 g carbohydrate, 1 g fiber, 22 g protein.

Originally published as Hash Brown Quiche in Taste of Home Ground Beef Cookbook , p261