Reviewed: Nov. 13, 2002

This is a very good recipe as is. Since I do not like frozen hashbrowns, I substituted parboiled grated potatoes, increased eggs to 5 and cream to 3/4 cup, and added a teaspoon of grey poupon mustard and minced green onions. These additions added a little more flavor to the egg mixture. Thanks for sharing, Kathy!

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MAGGIE MCGUIRE

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Reviewed: Oct. 15, 2002

I also used bacon instead of ham, 1 additional egg, a touch bit more cream. I also added a little leftover chopped spinich that I had and it was delicious.

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SADBADDAD6

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Reviewed: Aug. 21, 2002

This is the best egg dish I have ever made. I used milk instead of cream and bacon rather than the ham and two additional egg whites. I plan to add this to the "standard meals list" for the week. Thank you, Kathy!

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Mrs. Symes

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Glendale, California, USA

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Reviewed: Jul. 11, 2002

This was delicious!! I used one more egg and colby and montery jack cheese. I can't wait to make it for my boyfriend one morning. He'll love it. This is a keeper...

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MUSICMAMA

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Reviewed: Mar. 13, 2002

After reading reviews, I tried and was very surprised. I did not add more eggs, but did use skim milk(diet reasons), cheddar cheese, fresh parsley, and baked the crust alone for more than 30 minutes. My hubby who really will only tolerate dishes like this loved it and we ate the whole thing. My kids were not as enthusatic but don't let that stop you. Very tasty and a great change of pace from regular dinner fare.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Feb. 3, 2002

We really liked this recipe. I also added extra eggs-3 extra eggs. I think next time I will try it with cheddar cheese instead of the jack cheese. Also maybe try it with bacon or sausage instead of ham-one of my kids doesn't like ham. Thanks for the great recipe.

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JIMKAMOM

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Reviewed: Jan. 5, 2002

very good for breakfast. i split the recipe into two separate pie plates and added lots of sauted onion to one - that way both the kids and the grownups were happy. i also added two extra eggs to the recipe.

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julie

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Reviewed: Aug. 1, 2001

You really need to get all of the excess moisture out of the hashbrowns first. I suggest squeezing them between papertowels. I also would recommend cooking the potato mixture longer, 10-15 minutes longer, because it's better crisper. Everyone loves this recipe and I've made it at least 5 times. Great brunch item!

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KIM WOCHINSKI

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Reviewed: May 20, 2001

I used less hash browns than the recipe called for because the pie plate I used seemed too small. The quiche turned out great anyway, and the kids asked for seconds!

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AMP9000

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Reviewed: Jul. 3, 2000

Great recipe. I made it for my husband and visiting in-laws and they gobbled it all up immediately. I used fresh grated potatoes instead of frozen, as well as ham lunchmeat instead of leftovers. Adding a little salt and pepper to the potatoes gave the dish a little more flavor. Also, I used four eggs instead of two - made it more fluffy (a definite for egg lovers!). Wonderful recipe. Thanks to the "chef" for sharing.

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SKIMMIE

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Reviewed: May 16, 2000

THIS WAS EXCELLENT! EVERYBODY LOVED IT AND IT WAS SO EASY. I USED SIMPLY POTATO SHREDDED HASH BROWNS INSTEAD OF THE FROZEN ONES, WHICH ELIMINATED EXTRACTING THE WATER FROM THE FROZEN AND SPEEDED THINGS UP EVEN MORE. I ALSO SUBSTITUTED HALF & HALF FOR THE HEAVY CREAM. WHAT I LIKED MOST ABOUT THE RECIPE IS THERE ARE ENDLESS POSSIBILITIES TO PERSONALIZE IT TO YOUR TASTES.

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