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.

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.

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!

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.

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

I've been making this recipe for several years now. My husband likes it better than a traditional pie crust quiche. The only difference in the way I prepare it is to press the thawed hash browns between sheets of paper towel pressing as much moisture out as possible. Then after putting in the pan and brushing with butter, it gets baked at 425 for 25 minutes. That makes a well browned crust instead of damp and mushy. Make the egg and milk mixture adding any combination of meats, chopped vegetables and cheese. Be sure to test the center of the quiche for doneness before removing from oven (a knife inserted in middle comes out clean). A great meal!

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!

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

Delicious recipe!

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!

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.

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!

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!

Thank you for this wonderful recipe. The hubby just loved it. I used very aged swiss, added bacon and green onion. Nummy!!

This was excellent. I made several changes. I did not thaw the potato before pressing into the pie pan and I baked it at 400 degrees for roughly 20 minutes before adding the filling. I used spinach, sauted mushrooms and onions, and grandulated garlic in place of ham and I used sharp cheddar and two slices of white american for the cheese. I also used just 4 eggs and half and half instead of milk (that's what I had). After baking for 20 minutes at 400 degrees the crust was brown and crispy and everyone loved it. Thanks for the recipe.

Great recipe and so easy! I used it for a baby shower and everyone loved it. I can't wait to make it for my family and play around with the ingredients.

Followed recipe, with exception of adding two more eggs and a little more milk (large pie dish). Recipe was just so-so, my family and I were not impressed. The potatoes were a nice touch but were very soft and almost invisible. The flavor was bland - even added in some omlette seasoning and it still didn't perk up. Quite a disappointment, despite the previous reviews.

too many potatoes for a 9 inch pan, too many eggs. not very tasty - I cooked about 45 min and it still wasnt completely set.