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Broccoli Hash Brown Quiche

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."
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    6 servings


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


  • 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 in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts
1 piece: 231 calories, 15g fat (10g saturated fat), 185mg cholesterol, 382mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 11g protein.

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  • kpkaren
    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.

  • bgm1579
    Jan 10, 2010

    No comment left

  • ewhutchins
    Jun 17, 2009

    No comment left