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Hash Brown Quiche

Hash Brown Quiche
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
4-6 ServingsPrep: 20 min. Bake: 40 min.

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
© Taste of Home 2013

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Hash Brown Quiche (continued)

Editor's Note: refrigerator 15 minutes before baking.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013