Reviewed: Jan. 19, 2012

I wasn't wild about this, though the two eating with me liked it. Meh. (If you're someone whose favorite part of the quiche is the crust, then no matter how much you love hash browns, this will probably be a letdown.)

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Reviewer:

Betsy

Cooking Level: Intermediate

Reviewed: Dec. 25, 2011

I used sausage and it was great. I browned the hash browns in the oven Christmas Eve and browned the sausage. Christmas morning, I just threw it all together and cooked it in the oven for 20 minutes. everyone raved!

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Reviewer:

Red_Hott

Cooking Level: Intermediate

Home Town: Lebanon, Tennessee, USA

Living In: Lansing, Michigan, USA

Reviewed: Nov. 23, 2011

This is a great recipe. I find the cook time to be longer than indicated here, but otherwise it's an easy recipe to make and the results are filling and delicious. I always made this recipe with bacon instead of the ham, and I usually modify this recipe by adding 2 cups of chopped up vegetables (broccoli, cauliflower, carrots, peppers). If you add veggies you'll want to add an extra egg and some extra cheese to adequately cover the vegetables. A few reviewers have suggested adding chopped onion, but when I tried this I found that the onion flavor really overpowered the dish, so I never add onions anymore.

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Reviewer:

MaineScott

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Auburn, Maine, USA

Reviewed: Aug. 8, 2010

WoW! I just made and ate this quiche...ate a slice that is. I made a couple of substitutions with the cheese. I used Asiago, sharp cheddar, and parmesan. I suteed mushrooms and onions, then added freshly grated potatos. After they were browned I added the mixture to my pammed pie pan. I also substituted scrapple as I had no more bacon or ham. While browning the hashbrowns the scrapple was cooking in the oven. I aso added 2 more eggs as 5 left a very thin layer over the other ingredients. It turned out great! Absolutely delicious. Thank you for this easy and dellicious recipe.

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Reviewer:

deidei

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Aug. 6, 2010

Loved it. Used potatoes obrien instead, and cheddar cheese instead of swiss. Will definitely make again.

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Reviewer:

nat

Reviewed: May 1, 2010

This is tasty. I had to cook it way longer than the instructions stated (20 minutes longer) and I think it's because the potatoes were thawed but COLD from being in the fridge. It threw off the cooking time quite a bit. I omitted the butter and used Pam spray to brown the potatoes (because it's less calories and I'm lazy, too) and I omitted the milk entirely so that I wouldn't have a wet filling (we like our quiches on the omelet side of done). I think in the future I would bring my potatoes to room temp while draining them in a colander or something. Thanks for the recipe!

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Reviewer:

JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Apr. 24, 2010

This was really good. Needed to cook a little longer to make it more crispy.

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Reviewer:

honeybear

Reviewed: Feb. 22, 2010

Placed all ingredients in a rectangular dish rather than pie dish and will very please with outcome. Wasn't too crazy with the leftovers, but nothing went wasted.

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Reviewer:

Laura Jo

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Feb. 21, 2010

This is really good thanks :)

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Reviewer:

Haley

Reviewed: Feb. 8, 2010

I used about 4-5 cups frozen shredded potato mixed with 1/4 c canola oil, salt and pepper. Baked that in 425 oven for 20 min. For the filling I added bacon, diced onion, corn, and peas, and decreased the cheese to 1/2 cup of mozarella. Baked that in 375 oven for 25 min (at 20 min it wasn't done yet). I really liked how the potato browned on the bottom of the pie plate and the edges were crunchy. Definitely will make this again.

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