Reviewed: Aug. 27, 2009

I enjoyed this. Be sure to cook the potatoes until they START to brown before adding the egg mixture. Add vegetables if you like. It is really wonderful!

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HEART2HAND

Cooking Level: Intermediate

Home Town: Los Altos, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 19, 2009

This was alright. A little too much potato for me. That's pretty much all I could taste. I was hoping the crust would've been crispier, but it was pretty mushy. I patted dry the thawed potatoes as others suggested, and baked for at least 15 minutes before adding the egg mixture. I also had to bake the egg mixture longer than the instructions stated.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

Needs a vegetable for sure. I would try spinach. I added onions as well, but be sure to finely mince the onions. I added the recipe amount of ham (good quality too), but it wasn't enough flavor. I would suggest adding bacon to it, for a crunch!. Also, I would recommend browning the hash brown before adding the remainder of the mix. I would probably do it to a medium-brown to add crunch in the crust, otherwise it will be the same texture as the mixture. Other than that, I needed more salt to enhance the flavor. Will retry with the adds to see how well this goes. Five star for a great base recipe!

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mykwhean

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Reviewed: Jan. 19, 2009

Perfect! Just perfect. I microwaved 3 russets, let them cool in the fridg overnight, then thick shredded them as the crust. I could not believe how easily and pretty the quiche sliced. This will be a lifetime brunch standby.

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BonGobble

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Reviewed: Nov. 27, 2008

I make this same dish, but also add pepper jack cheese for a kick...try it!

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Dactyl55

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Reviewed: Nov. 17, 2008

This is a GREAT recipe! I made it for a meeting I was hosting at my work. Because we have a vegetarian employee, I just used red, yellow and green peppers, onions and green chilies along with tons of cheese. I took other peoples' advice and layered slices of (meunster) cheese on top of the cooked hash browns. Then I used 2 cups of shredded sharp cheddar for the inside. It was so easy! I did it the night before and it warmed up in 4 minutes the next morning in the microwave. I should say, I didn't get to try it because everyone else ate all of it. But I had a few people ask me for the recipe and everyone said it was soooo good. :)

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COURTNEYDC

Cooking Level: Intermediate

Living In: Garden Grove, California, USA

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Reviewed: Nov. 10, 2008

This was amazingly easy and fast! My boyfriends 6-year old son loved it - he even had seconds which he never does. I will definitely be making this a regulary in our household.

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MIDNIGHTKISS

Cooking Level: Intermediate

Living In: Ridgecrest, California, USA

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Reviewed: Sep. 12, 2008

this is the greatest, easy and so delic..

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LOULOU47

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Reviewed: Jun. 4, 2008

tasty! We just changed a few veggies/meats around... although, the swiss cheese didn't go over that well, the family probably would have like cheddar or gouda better.

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Meatless Mama

Living In: Salt Lake City, Utah, USA

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Reviewed: May 2, 2008

A very good recipe yet a little bland. I will be making this again but adding a few extra ingredients to give it some extra kick. I followed one of the reviewers advice and patted my thawed hash browns in paper towels and brushed with melted butter, the crust crisped up nicely. Thanks.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 23, 2008

This made an easy dinner. I used a bag of refrigerated, not frozen, hash browns and I added one chopped and sauteed medium onion to the potato because I suspected it would need something more. I cooked the potato crust for 30 minutes on 450 to get it as crispy as possible before adding the egg mixture. I had sliced swiss, not shredded, and I used about 10 oz of that, diced. I think it may have been too much b/c the dish was very cheesy, but my husband loved it! I accidentally cooked it on 350, not 375, so this took more than 20 minutes fo me. And once it came out, it should have sat 5-10 minutes because it was very runny. All in all, a good recipe I might try again!

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17sugars

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Reviewed: Dec. 29, 2007

For some reason my potato crust did not get brown and crisp. In the finished quiche, they still were white and raw tasting. Otherwise the recipe was very good. I added canned artichokes, drained and chopped, and some sauteed sweet onion. They were good additions.

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NAP2

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Reviewed: Jun. 18, 2007

Nothing special, but nothing to complain about. Fine if you'd just like to try a different take on quiche.

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Apr. 10, 2007

Very good use of our leftover Easter ham! I used more hash browns, patted them into a larger pan, used 2 cups of cheddar cheese instead of swiss, and doubled everything else except the butter. I prefer casseroles such as this with bread, because even with the extra browning step, the potatoes don't get crisp enough for me. We still enjoyed it--thanks Susan!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 16, 2007

Wonderful...tastes great, easy to make and pleases even my most picky eater...what more could you ask for...Thanks for sharing.

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Mommy2sj

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2007

Delicious recipe!

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TINAMMCCOY

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 17, 2006

Great, easy to make recipe. I added cooked sausage to mine and used the spray butter instead of all the butter it called for. It turned out fantastic. My 2 year old daughter ate nearly 1/4 by herself! Great recipe Susan! I submitted a photo!

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Rachael

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2006

Very nice for a Sunday morning brunch. I cooked the heck out the potatoes, as suggested by other reviewers, but they still ended up tasting more like mashed potatoes on the bottom. It didn't matter though, because everyone agreed that the flavor was lovely. I used some shredded smoked gouda and scallions in this quiche as well.

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KARINTRACY

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 11, 2006

It was very good. I used skim milk and it still turned out fluffy. Also, My grocery store did not have shredded potatoes so I used small round hash browns and it still turned out great!

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L-Iron Chef

Cooking Level: Beginning

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Reviewed: Jun. 26, 2006

This recipe tasted great once it was finished. However I did have a hard time getting the hash browns to turn. When I finally added the rest of the ingredients the bottom tasted more like mashed potatoes than hash brown, but it was still good. I did add spinach on the top wich I thought made the dish great. This is a great recipe though, next time I will plan on more time for baking the potatoe crust! Thanks for this recipe!

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