Reviewed: Apr. 12, 2008

I found this recipe a few years ago and I haven't stopped using it! Its delicious! I use the frozen hash browns that come with little bits of onion and peppers for a little extra flavor and I think it works out nicely.

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brenda boyle

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Reviewed: Mar. 24, 2008

So delicious!! I tried this recipe for Easter morning with my dad and we both loved it! I subsituted bacon for ham. Next time I will not bake the hashbrown crust as long since it got a little too crispy in the end. 15 minutes should be enough. Great recipe, thanks!!

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alliediva

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2008

This is incredibly easy and the best breakfast casserole ever. I Made a couple of adjustments, doubled the egg to increase the protein content, and haven't used the exact same ingredients any time. Sausage & cheddar was a big hit, even added vegetables and salsa a few times. No matter what the combination, my company consistently asks for the recipe. I will never make strata again!

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Kathy

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Canfield, Ohio, USA

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Reviewed: Dec. 4, 2007

Very good...tried it again with some onion and it was great! I think it could be wonderful a lot of different ways...with sausage, green peppers, onions, bacon, etc. I think you could even use half and half to cut down of the fat.

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EatOften

Cooking Level: Intermediate

Home Town: Independence, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 28, 2007

This recipe is good straight out of the oven, but not the best reheated.

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Storm

Cooking Level: Intermediate

Home Town: Visalia, California, USA

Living In: Oskaloosa, Iowa, USA

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Reviewed: Oct. 25, 2007

This was a very good, simple quiche. The hash brown crust added a nice touch. The only thing I changed was using heavy cream and doubling the eggs and the cream (4 eggs, 1 cup cream). It was very good.

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Texas2Step

Cooking Level: Expert

Home Town: Sterling, New York, USA

Living In: Houston, Texas, USA

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Reviewed: May 6, 2007

This recipie is really good. I shared the quich with my friends and they all said it was to die for.

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lgndrk

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Reviewed: Apr. 25, 2007

very goo, my whole family loved it and my neighbors too !

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MelMBrsl75

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Reviewed: Mar. 30, 2007

Definitely need longer cook times and lots more eggs. Given those changes, this would be a 5.

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KENDRAJUNE

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2007

Yum, yum, yum! I think I have made this at least 20 times and finally got back here to say thank you for a great recipe! I do as the others suggest and use six eggs and a cup of milk. I use the regular frozen hashbrown cubes and have never precooked them... the crust is always nice! I've used this recipe with ham and bacon (pre-cooking the bacon first) and added both onions and green onions at different times. I've also used marble cheese and Velvetta. It's delicious with any combination! I usually make it for dinner and re-heat it for breakfast (if there's actually any left!!)... it re-heats fabulously! Thanks again for a great recipe!

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JEWELJETT

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Reviewed: Dec. 25, 2006

This was absoutly AMAZING!! My husband even took seconds! I used some of the suggestions from other reviews, and used a 9x13" pan and 6 eggs, and upped the 1/2 cup of heavy whipping cream to 1 cup. Next time I think I will add onion and green or red peppers for more flavor and color, and I will cook the shredded hashbrowns until they are a little more browned (for the base layer) for a little crunch of the crust. Really good and easy to make, I will be making this again!

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Angela C.

Cooking Level: Beginning

Home Town: Cambridge, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Nov. 22, 2006

This was actually really good. I took a few suggestions from others...made in a 9x13 pan with a 32(?) ounce bag of hashbrowns. Mixed them with the butter, pressed them into the pan, seasoned with salt and pepper, and baked until they were nicely browned. Used 6 eggs, cheddar and jack cheese, and served to a happy family.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Aug. 2, 2006

Very rich, wonderful recipe. I would make this again for sure :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jul. 30, 2006

Good, very easy, would probably make again, but it won't be on my regular rotation

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JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: Jun. 18, 2006

This is a good basic recipe which can be tweaked to personal preference. I was in a bit if a hurry, so I just added some finely diced onion. However, like other reviewers have suggested, you could add pretty much anything. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: May 14, 2006

The mix of ingredients it´s perfect!

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BarbJean

Cooking Level: Intermediate

Home Town: La Paz, La Paz, Bolivia

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Reviewed: Jan. 9, 2006

Very good! I will make this again. Although when I poured the eggs and cream in, it didn't look like it would be enough, so I added another two eggs and more cream. Well... it swells while it bakes, so there was a TON of egg in mine! But still good. Next time I will trust that the 2 eggs are enough and make it that way!

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4Barnums

Living In: Germantown, Maryland, USA

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Reviewed: Dec. 22, 2005

I have used this recipe several times. The latest time, I made it for a work pot luck. I used a 30 oz bag of Oreda shredded hash browns, defrosted and mixed them with melted butter then pressed it into the bottom and sides of 9x13 pan. I baked it for 25+ minutes til edges were a bit brown. I refrigerated the crust overnight. Since you can use any filling, I used about 1 1/2 cups cooked sausage instead of ham plus lots of monterey jack cheese. I used 6 eggs and about 1 1/2-2 cups of half and half. I poured that in the next morning and baked 30 mins. Next time I might add some green onions with sausage. Ham was good when I used it before but sausage went over well. Just depends on your preference. Thanks for a great, easy recipe!

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HEDDALETTUCE

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

Living In: Quakertown, Pennsylvania, USA

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Reviewed: Dec. 15, 2005

Very good! Will make again!

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TRACEYTW

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Reviewed: Dec. 3, 2005

I haven't bothered to rate a recipe before but this dish I just Love! I used mashed potatoes with the skin on instead of hash browns, extra cheese and doubled the recipe and it was excellent! I will try to do it with less fat next time though.

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LEEENDA

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Ham and Cheese Breakfast Quiche

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