Hash Brown Quiche with Beef and Cheese Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 4-6 servings

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

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.

Directions

  1. 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.
Originally published as Hash Brown Quiche in Taste of Home Ground Beef Cookbook 1999, p261

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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