1 Video | Photo: Hash Brown Quiche Recipe
Ingredients
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked ham
- 1/2 cup diced green onions
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
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By spc548personalChef
Illinois
on February 01, 2012
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Made this for brunch and everyone LOVED it. For the crust, I did add 1/4 small finely chopped onion, a pinch garlic powder and paprika to 6 cups hash brown's for a 10" pie dish. It browned beautifully. I also sauteed a small onion with 8 ounces broccoli florets until softened, added salt and a pinch cayenne and placed into the baked crust. Poured in the egg and cheese filling made with skim milk and baked. WOW!!! This recipe, with the addition of broccoli and onion, was a MAJOR HIT with my girlfriends! Everyone had seconds! I bet it would also be delicious with fresh sauteed asparagus and mushrooms with gruyerte cheese. Thanks Paula. Love your recipes!
By Adnilreed
Elkhart, IN
on January 29, 2012
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DIDN'T USE HAM USED GRATED ZUCCHINI WHICH I SQUEEZED DRY. MEASURED POTATOS FROZEN I THINK IT WAS SUPPOSE TO BE 3 CUPS DEFROSTED! MY FAULT CRUST WAS THIN. I USED 1/2 C SOUR CREAM AND 1/2 C 2% MILK. 4 EGGS. CHOPPED SOME GRAPE TOMATOES, GREEN PEPPER. I ALSO ADDED FRESH ROSEMARY TO THE CRUST PRIOR TO BAKING. I LOVED THIS RECIPE. I REALIZE IT WASN'T EXACTLY PAULA'S RECIPE BUT WHAT I REALLY REALLY LIKE IS THAT I WAS LOOKING FOR A "BASE" TO START WITH ON HOW TO MAKE QUICHE AND "SHE GAVE IT TO ME". CUDOS TO PAULA AND HER EASY, ALREADY IN THE CUPBOARD, RECIPES. ANY RECIPE CAN BE REDONE TO FIT ONES PARTICULAR LIFESTYLE OR MEDICAL ISSUES YOU JUST NEED A 'THINK ABOUT IT'!! THIS RECIPE WAS EXCELLENT (POTATO CRUST AND I DEFINATELY WILL MAKE IT AGAIN WITH MORE VARIETIES OF WHAT'S IN MY CUPBOARD. THANK YOU PAULA FOR YOUR EASY TO FOLLOW EXAMPLES WILL BE MAKING THIS OVER AND OVER. ps: IT EVEN LOOKS LIKE IT'S SUPPOSE TO!!!
By Denise A. Wolvin
OH - IO Buckeye...
on January 22, 2012
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I cook for all adult children, and a husband... all of us loved this recipe. I tweeked it my own way adding some onion powder, paprika, and I also lightly salted the crust when it came out of the oven. Three adults ate one quiche completely. I was glad I doubled the recipe and made two. This recipe will be made over and over again.
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