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Hash Brown Quiche

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


  • 3 cups frozen loose-pack shredded hash browns, thawed
  • 1/3 cup butter, melted
  • 1 cup diced fully cooked ham
  • 1 cup shredded cheddar cheese
  • 1/4 cup diced green pepper
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 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.
  • 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 in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 263 calories, 20g fat (12g saturated fat), 133mg cholesterol, 747mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 12g protein.

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Average Rating:
  • ms11145
    Sep 2, 2019

    Great tasting quiche. I did add chopped onions and would have added mushrooms if I had had them.

  • Stacey
    Jan 10, 2019

    Omg this taste awesome! I followed the recipe exactly except I did 3 eggs instead of 2 eggs. Perfect. Will definitely make this again.

  • Wieners
    Nov 2, 2016

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

  • aj anderson
    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
    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
    Mar 5, 2016

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

  • K.Wholaver
    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
    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
    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
    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.