Hash Brown Quiche with Beef and Cheese
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 TimePrep: 20 min. Bake: 40 min.
- 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
- 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 in the center comes out clean. Let stand 5-10 minutes before cutting.
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.