Broccoli Hash Brown Quiche Recipe

4.5 1 3
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Broccoli Hash Brown Quiche Recipe

Read Reviews
4.5 1 3
Publisher Photo
In Goldsboro, North Carolina, Joy Vincent prepares this flavorful quiche for breakfast or dinner. "Since we have six children, I rely on quick nutritious dishes like this one," she says. "I like to vary it by adding ham or bacon."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 3 cups frozen shredded hash brown potatoes, thawed
  • 1-1/2 cups frozen broccoli cuts, thawed
  • 4 eggs
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese

Directions

Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli.
In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli.
Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Broccoli Hash Brown Quiche in Quick Cooking September/October 2003, p16

Nutritional Facts

1 piece: 231 calories, 15g fat (10g saturated fat), 185mg cholesterol, 382mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 11g protein.

  • 3 cups frozen shredded hash brown potatoes, thawed
  • 1-1/2 cups frozen broccoli cuts, thawed
  • 4 eggs
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  1. Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli.
  2. In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli.
  3. Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Broccoli Hash Brown Quiche in Quick Cooking September/October 2003, p16

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kpkaren User ID: 2650977 247661
Reviewed Apr. 30, 2016

"Good recipe but had to make a few changes. Definitely needed a stronger cheese taste such as a sharp cheddar instead of the Colby. Also used fresh broccoli instead of frozen since I had it on hand. Other than that a good recipe."

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