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Hash Brown Quiche Recipe

Hash Brown Quiche Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Hash Brown Quiche

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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!"

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..."

Reviewed Mar. 5, 2016

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

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."

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."

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."

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."

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."

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!"

Reviewed Jan. 14, 2014

"Excellent. My family loves it"

Reviewed Sep. 21, 2013

"I fixed this dish for breakfast and we shared it with a neighbor. It was delicious and not a bit left over. I did use 4 eggs and had to bake it a little longer because of the extra eggs but it was a huge hit. Will definitely make this again and again."

Reviewed Apr. 14, 2013

"Delicious!!! I didn't have time to thaw my hashbrowns so I used only 1/3 cup of milk. So quick and easy."

Reviewed Jan. 11, 2013

"Rave reviews! This is delicious! I used four eggs as others recommended. You will not be disappointed with this - a huge hit! Not a crumb left."

Reviewed Jun. 24, 2012

"Our family loves this."

Reviewed Apr. 11, 2011

"It's difficult to critique/rate a recipe if the directions aren't followed. Made this quiche yesterday for Sunday brunch. I'm still getting phone calls today for the recipe. The only change made was to shred my own russets. Used sharp cheddar cheese and baby pit ham. What's nice about this recipe is that the night before the potato crust can be baked and the ham and green pepper can be diced. I've been cooking for over forty years and agree that this is definitely a blue ribbon winner. Thank you Jan and for Taste of Home for selecting this as a blue ribbon recipe."

Reviewed Feb. 27, 2011

"To start i've used 4 cups shredded potatoes,added mushrooms and onion,using bacon instead of ham,i like bacon better! As well using 4 eggs like another had said.Going to have oven toasted bread with it. very easy and thanks for sharing!"

Reviewed Feb. 14, 2011

"This is great - I took the suggestion of using 4 eggs, and it was just right. The people in my office dug into it and finished it in no time."

Reviewed Oct. 2, 2010

"Yummy! Also really good with bacon instead of ham."

Reviewed May. 13, 2010

"I got this recipe out of the TOH mag this was in and have made this more times and in many variations. Tonight is sauteed mushroom pieces and stems and onions, ham, and shredded colby cheese. I have also made this with mild italian sausage, bacon and breakfast sausage, almost anything will do! I usually use 4 to 6 eggs and season the crust with salt and pepper and sometimes cayanne pepper for a kick. I have just made the crust (seasoned) and served with bacon and eggs. I used to buy the frozen hash browns but now they are available fresh in bags, so I use one bag of the fresh and it works great! Don't be afraid to experiment with the ingredients! Next time I may try a florentine version with feta cheese!"

Reviewed May. 4, 2010

"Easy to make and was a huge hit with kids and adults."

Reviewed Feb. 19, 2010

"I used leftover Holiday ham and used twice as much. It was very, very good with just enough bell pepper flavor."

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