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Hash Brown Ham Quiche
SUBMITTED BY:
Ella Woroniuk
"Hash browns form the crust for this colorful quiche that's chock-full of ham, cheese, green pepper and mushrooms. 'It's a family favorite,' relates Ella Woroniuk of Canora, Saskatchewan."
RECIPE RATING:
Read Reviews
(23)
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PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
4 cups frozen shredded hash brown potatoes
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped fresh mushrooms
2 teaspoons all-purpose flour
3/4 cup diced fully cooked ham
3 eggs, beaten
1/2 cup milk
1/2 cup shredded Cheddar cheese
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DIRECTIONS
In a large skillet, saute the hash browns, salt and pepper in 2 tablespoons butter until golden brown. Press into the bottom and up the sides of a greased 9-in. pie plate. In the same skillet, saute the onion, green pepper and mushrooms in remaining butter. Remove from the heat; sprinkle with flour. Stir in the ham, eggs and milk. Pour into hash brown crust.
Bake at 350 degrees F for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
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REVIEWS
Reviewed on Jan. 28, 2008 by
Just me
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Just me
Jan. 28, 2008
This was great. I made a few modifications. I had to skip the green pepper as my family will not eat them so I doubled the mushrooms. I put some cheese on top of the hash brown crust and then poured in the mixture to which I had added a little white cheddar and sharp cheddar plus a little ground red pepper and some Bayou Blast to give it a tad of a kick. I let this cook for about 25 minutes then added a cup of mixed cheeses to the top. I used sharp cheddar, mild cheddar, white cheddar and parmesan (these were the cheeses I had) and it was great. My family rated it an A plus and if you want to have leftovers, you better double it. I think this could be made with any meat and any cheese. Next time when it is just the adults I am going to try ham, jalapenos, onions, green peppers and maybe some sausage or bacon. It is a recipe that can be mixed and matched easily to suit any families tastes from the youngest to the oldest. Great comfort food!
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3 users found this review helpful
This was great. I made a few modifications. I had to skip the green pepper as my family will...
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Reviewed on Mar. 17, 2008 by
Valerie's Kitchen
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Valerie's Kitchen
Mar. 17, 2008
We had breakfast for dinner tonight and this was a big hit. I used a larger cast iron pan so I ended up doubling most of the ingredients except the hash browns, 4 cups was plenty to cover the bottom of my pan. I used 6 eggs and about 3/4 cup milk. For the ham, I chopped up about 6 slices of Canadian bacon I had on hand. For the boys sake I omitted the mushrooms but I think they'd be very good in this dish. I also added some chopped chives and abour 1/4 shredded TJ's Italian blend cheese. You could really change this up with different veggies and cheeses. I think asparagus or broccoli florets would be great. I had to cook just a bit longer, maybe 35 minutes total. Yummy!
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2 users found this review helpful
We had breakfast for dinner tonight and this was a big hit. I used a larger cast iron pan so I...
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Reviewed on Oct. 14, 2007 by
stephie
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stephie
Oct. 14, 2007
This is fantastic! The hash brown crust is much easier than & and a good twist on the traditional pie crust. I will be throwing this one in the mix of easy dinners menus.
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2 users found this review helpful
This is fantastic! The hash brown crust is much easier than & and a good twist on the...
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Reviewed on Mar. 11, 2007 by Melissa
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Melissa
Mar. 11, 2007
I made if for my brunch and all of my friends loved it! They begged me for the recipe! Melissa in Tennessee
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2 users found this review helpful
I made if for my brunch and all of my friends loved it! They begged me for the...
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Reviewed on Jul. 1, 2008 by
LREYNAL
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LREYNAL
Jul. 1, 2008
This was very good. But, I think the next time I make it I will use less hash browns for the pan that I have. Four cups was a bit too thick for my liking in a deep 9" pie plate. Also, I know my oven cooks a bit slow but I had to cook this an extra 12 minutes or so. Still, over all, a very good recipe. I got good reviews when I served it. Thank you for posting.
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1 user found this review helpful
This was very good. But, I think the next time I make it I will use less hash browns for the...
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Reviewed on Apr. 26, 2008 by
TUCKER
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TUCKER
Apr. 26, 2008
We all really enjoyed. This we were looking for quiche recipe but this was a real nice change.
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1 user found this review helpful
We all really enjoyed. This we were looking for quiche recipe but this was a real nice change.
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Reviewed on Feb. 10, 2008 by IBRG
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IBRG
Feb. 10, 2008
yummy dish. kids loved it.
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1 user found this review helpful
yummy dish. kids loved it.
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Reviewed on Dec. 6, 2007 by NIECOLE
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NIECOLE
Dec. 6, 2007
We make this all the time. I like to add 10 shots of hot sauce in this.
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1 user found this review helpful
We make this all the time. I like to add 10 shots of hot sauce in this.
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Reviewed on Apr. 22, 2007 by dolphari
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dolphari
Apr. 22, 2007
This was delicious! I added some broccoli and I always add more veggies anyway.
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1 user found this review helpful
This was delicious! I added some broccoli and I always add more veggies anyway.
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Reviewed on Aug. 19, 2008 by
pomplemousse
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pomplemousse
Aug. 19, 2008
I used this more as a base recipe, bc I really didn't have most of the ingredients called for (no cheddar, mushrooms, green peppers, onions, or ham). So all I really did was use the hash browns, eggs, and milk. I used cubed mozzarella, parsley, salsa, and tomatoes. Turned out great. Everyone at work loved it. Thanks! I will try again and use most of the ingredients called for. ;o)
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I used this more as a base recipe, bc I really didn't have most of the ingredients called for...
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