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 arbrewer
on April 13, 2013
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Definitely a disappointment from Paula Deen! I've tried so many of her recipes and never experienced one so disappointing until now...
By Lynda M
Polson, MT
on April 08, 2013
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Great recipe, I had left over baked potatoes from the night before I made this, I grated the potatoes, added the salt a pepper to taste then pressed them into the bacon fat greased 9" pie plate. I also brushed some melted bacon fat on the potato crust before baking. Omitted the butter for bacon fat - just wanted to punch the pork fat flavor home. Made everything else according to recipe. My family and guests loved this. I can see myself playing with the basic recipe and trying other flavor combos. I also baked the crust ahead of time - before church and just covered it with a tea towel and left it on the stove top. I also had the egg mixture mixed and waiting for me in the frige. When I got home I turned on the oven, poured egg mixture in the baked crust and lunch was ready in about 45 minutes. Thank you Paula
By Chef #622110
Orange County, Ca
on March 31, 2013
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I tripled this recipe for Easter brunch and used Farmer John jalapeno bacon instead of ham, added extra eggs and reduced the cream a little bit. I also followed another posters suggestion and made the hash brown crust the night before, to save time in the morning. Everyone loved it, there were no leftovers. This is a keeper!
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