Reviewed: Nov. 26, 2005

I served this for father's day. My family loved that the "crust" was made out of shreaded potato.

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Reviewed: Nov. 8, 2005

Oh my gosh--I LOVE this! I made several changes, though. I used nearly 2 cups of Egg Beaters (7 eggs), skim milk, jack and colby low fat crumbled cheese, canadian bacon and only 2 T of butter. Tastes fantastic! I make on Sunday and take to work for breakfast all week. Thanks, Kathy!

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SSALCH

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Reviewed: Sep. 4, 2005

Good. I used Potatoes O'Brien instead of the hash browns. Also added mushrooms. Easy and good flavor.

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MEEMAWLOVE

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 1, 2005

I thought my family would like this. They loved it! I took the advice of others (more eggs & less cooking time, used fresh potatoes & added onions to them & made sure they were browned) and the only other change I would make is to have a thinner layer of potatoes. Oh, and I doubled the batch - the leftovers were just as tasty the next day. Will definitely be making this again!

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SHARON8799

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Apr. 9, 2005

Very good. As noted earlier, this recipe is a good starting point but needed some tweaking. Using six eggs was sufficient-any less and I think it would be too dry. Milk instead of cream worked fine. I used the Western Simply Potatoes and it was a little too hot for me. Next time I may use plain potatoes and add a little chopped onion. Oh, and dry mustard would add zip to it. But overall, very good.

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Cheryl

Cooking Level: Intermediate

Living In: Carmel, Indiana, USA

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Reviewed: Feb. 17, 2005

I've made this twice now and the whole family loves it. I took the suggestions from other reviewers and added two more eggs, cooked the potato crust till crispy and used the Simply Potatoes. I used the Southwest flavor along with Mexican Blend cheese and it really spiced the dish up nicely. This will be our Christmas brunch recipe forever.

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J Fredrickson

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Reviewed: Feb. 14, 2005

My husband likes this better than quiche with a traditional crust. It's easy to make. Be sure to use shredded hash browns, not cubed and thoroughly squeeze the moisture from them using paper towels.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jan. 31, 2005

Awesome recipe! Will definitely make this again and again!

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GastonMom

Home Town: Gastonia, North Carolina, USA

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Reviewed: Jan. 28, 2005

This was an excellent recipe!! I did take everyone's advice and I actually used 7 eggs, about 1/4 cup melted butter, milk instead of cream and added about 1/2 c. onion and 1/2 c. green bell pepper and seasoned both the hashbrowns and egg mixture to taste. Also, I did not need to cook it as long as suggested after adding the egg and such, but it still turned out awesome! All of my co-workers loved the recipe and I plan on making it again!!!!

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MOLLYV5

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Reviewed: Dec. 22, 2004

Everytime I make this I'm asked for the recipe. I did take everyone's suggestion to add more eggs (I usually do 6) and I only use as many hash browns as it takes to make a crust. Also, just from trial and error, I completely thaw out the hash browns and I end up baking them a little longer than the recipe suggests. I like them to be browned before I add the eggs. This is an outstanding recipe!

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ROBYNllermor

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Reviewed: Dec. 7, 2004

GREAT starter recipe. I've used a variation of this recipe at least a dozen times. The main change to make is to INCREASE the eggs. 2 is not enough. I use 6. Otherwise, it is just your preferences....I use a 9x13 pan, milk in lieu of cream, and only about 1/4 cup of butter. Play around with veggies, sausage, etc. to suit your taste. I really enjoy this recipe and have gotten numerous compliments on it.

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DAVISN

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Reviewed: Jun. 24, 2004

Very good starter recipe, but I made many changes/additions. Used freshly shredded potatoes instead of frozen hash browns...can't beat the flavor of fresh! Only used about 3-4 T. butter. For the filling, I used 4 eggs, 3/4 c. 2% milk, 1/4 c. onion, and 1/4 c. red bell pepper. Also used cheddar instead of jack. Topped with sour cream. Very very tasty.

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SALLYCAT

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: May 8, 2004

I wish I knew what happened here. All the good recipies and mine went wrong. The cheese burnt. I didn't taste eggs. The only thing this tasted like was hahbrowns. I don't even want to try again. Sorry

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Apr. 23, 2004

I love this dish and have made it on several occasions. So far, I haven't received anything but compliments. I've come to use this recipe more as a guideline than a bible. My variations: I choose the Simply Potatoes Southwestern Style potatoes for added flavor and I always double (sometimes even triple) the eggs. Often, I will use a couple of 'real' eggs, then 2 - 4 servings of 'fake' eggs. I've also included a cup or so of broccoli florets and regularly use a cheese combo like cheddar jack. I like adding a tsp of dry mustard powder, too. Feel free to use half & half or milk--whatever your have on hand--it doesn't seem to influence the final results too drastically one way or the other in my experience. The leftovers are great for weekdays when you have less time, but need more protein than cereal offers. Have fun with this and enjoy your hearty breakfasts!

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BECKA2008

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 2, 2004

I tried this for Christmas and it was great!! I used sausage and cheddar cheese instead. The second time I made it I used 4 eggs and 1% milk. The extra eggs made the dish more fluffy. You must try it!!

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BIG CHEESE

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Reviewed: Dec. 28, 2003

the concept is great but the recipe could use some help - 1. I used 7 cups of shredded potatoes mixed woith butter and put into 9x12 pan and baked at 425 for 25 minutes not at all brown so they got 10 more minutes. 2. used 4 eggs as suggested, used 1/2 & 1/2 and added green onion (1/2 c), mustard (1tsp), 2 oz pimentoes, 1/2 tsp hot pepper sauce and 2 tsp pork seasoning mix everyone liked it but it still needed more flavor - next time I will use sharp cheddar and fresh parmesan cheese

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BOISE

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Reviewed: Jul. 9, 2003

Very good - although it didn't really feel like "quiche" to me...more like a breakfast casserole BUT IT WAS STILL GOOD! I used "MMorris73" advice: cooked in a 9x12 baking dish and upped the eggs to 4. Also, used half & Half instead of heavy whipping cream and added some minced green onion and red bell peppers for color and taste. Overall - a handsomly good meal that we all enjoyed! In this case - change is good!! Thanks Kathy!

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DREGINEK

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Reviewed: Apr. 27, 2003

very good! I used a 9x12 baking dish instead and added 2 more eggs. I also used a "mexican" cheese mix and it turned out just fine. Next time I'll try it with milk, since I don't keep cream on hand.

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MMORRIS73

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Reviewed: Apr. 22, 2003

This was so easy! I took it to a church potluck and it was the first gone. I will definately make this again - and I am not a quiche lover.

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RAYSTU

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Reviewed: Nov. 20, 2002

I really like this recipe! The hash browns really make a difference!

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KATLOVER4444

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Ham and Cheese Breakfast Quiche

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