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

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4.5 22 27
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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. —Jan Peters, Chandler, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES: 6 servings


  • 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

Nutritional Facts

1 piece: 263 calories, 20g fat (12g saturated fat), 133mg cholesterol, 747mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 12g protein.


  1. Press hash browns between paper towels 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.
  2. 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 longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Originally published as Hash Brown Quiche in Taste of Home October/November 1993, p25

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Wieners User ID: 1845812 256315
Reviewed Nov. 2, 2016

"Very Good. I did substitute bacon and red pepper because that's what I had on hand."

aj anderson User ID: 5780055 247666
Reviewed Apr. 30, 2016

"My family loved these . I used extra egg and also tater tots as someone suggested. Tater tots seem to have oil or something added to them, I guess that's what holds chopped up taters all together. So next time I will hold back on the butter part for the crust. Good stuff!"

235gbt User ID: 8485749 244971
Reviewed Mar. 5, 2016

"i made these in the cupcake pan (medium size) and they turned out even better than the big pan size - folks were highly impressed with it and they requested I make this way for the next shindig! yum..."

Queenlalisa User ID: 15400 244935
Reviewed Mar. 5, 2016

"This was a simple tasty dish. Will definitely make again."

K.Wholaver User ID: 8145271 222272
Reviewed Mar. 7, 2015

"We loved it. I made the crust with 3 shredded potatoes, 1/2 medium onion, a dollop of mayo and a handful of panko bread crumbs. I will use 4 eggs next time, as suggested by others."

ohara6 User ID: 1663786 215120
Reviewed Dec. 17, 2014

"I added some mushroom, chopped red onions, bacon and swiss cheese, and it turned out great. I'll be making it again over the Hoildays for brunch."

Dort P User ID: 4601782 753
Reviewed Nov. 12, 2014

"I make this often. I like to use thawed tater tots that I break up and push into a crust. It makes the quiche extra good, and adds a little more flavor to the crust."

Corinne-Ralph Oliver User ID: 3284487 3438
Reviewed May. 18, 2014

"I have been making this for many years, since the year it came out,18 years , maybe? I have baked off the hash brown crusts the night before also have subbed bacon but sometimes omit the peppers due to family tastes. Our camping club use to love it, right next to crockpot oatmeal."

mltdebbie User ID: 6422011 2310
Reviewed May. 10, 2014

"This was pretty good. I used bacon since that's what we had, added mushrooms and used red pepper since I don't like green peppers. I also used 4 eggs as other reviewers mentioned, but if I use more eggs next time I'll also make a thicker hash brown kind of got lost with the extra eggs. All-in-all a good recipe that I will make again."

jennweditor User ID: 162495 3355
Reviewed Mar. 11, 2014

"I've been making this for 15 years and it's always a sure hit! I always end up wishing I'd doubled the recipe and made it in a bigger pan, because I can never stop eating it!"

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