Reviewed: Nov. 25, 2009

This was very good and easy to make! I did bake the hash browns for about 12 minutes or so. Might do longer next time. I will also try it with some bacon or sausage. I will definitely be using this recipe again! Thank you so much for sharing it.

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Kara2U

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

I really enjoyed this quiche and have made it twice already. I pressed out the excess moisture from the hashbrowns and baked them a little first like some of the others suggested. The first time it didn't seem like it had much flavor, but had alot of potential. The second time I made it, I lightly salted the hashbrowns before baking them. I also added a little diced ham, a little onion, and a little pepper-jack cheese. My husband and I both agreed that it tasted better the second time with the added flavors. I will definitely make this again!

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Maggie

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Reviewed: Feb. 9, 2009

This was a very tasty quiche, it went over well with my family. I think the sour cream is what makes it so tasty. I do really agree with other reviewers though, and bake the hashbrown crust for 10-15 minutes before the filling goes in.

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Kristi

Cooking Level: Intermediate

Living In: Lloydminster, Alberta, Canada

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Reviewed: Feb. 4, 2009

I made this dish for my family yesterday. It was a big hit. We will definately have this for dinner again. I followed the advice of one of the reviewers and baked the hash brown crust for 10 minutes before filling with ingrediants. My 9 year old niece ask for seconds.

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Rethea

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

The was excellent. We used a prepared pie crust and put in Asparagus instead of the brocolli. It was absoluted wonderful. The quiche was firm and very cream.

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Clflaugh

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Reviewed: Sep. 29, 2007

I guess that if I could, I'd give this recipe 3 1/2 stars...the flavor of the filling is pretty good, but the hash brown crust is mushy. Maybe I'll try it again, but bake the hash browns first (as suggested by another reviewer), and maybe add some extra cheese on top.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jul. 19, 2007

TIP FOR HASH BROWN CRUSTS: bake the crust 10-12 minutes before adding ingredients. This pretty much applies to all recipes with a hash brown crust.

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Reviewed: May 1, 2007

My bf liked this better than I did, but that's probably because I'm not a big fan of cooked veggies. Used refrigerated hash browns instead of frozen ones. They didn't seem to cook all the way thru.. still had a bit of crunch that I didn't care for. Next time I'll try the frozen ones the recipe calls for. Didn't have the co-jack cheese so used cheddar and added 4 strips of cut up cooked turkey bacon to the top of the broccoli before adding the egg mixture, which added a nice touch. I'd like to try this again with ham cubes and swiss cheese.

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