Hash Brown Quiche

Hash Brown Quiche

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"A delicious breakfast/brunch recipe using hash browns, diced ham, eggs, etc. Easy to make and everyone loves it!"
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55 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
  3. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
  4. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.


  • Note
  • You can bake this quiche, and refrigerate for up to 2 days in advance, then reheat in the microwave. It also freezes well.


  1. 315 Ratings

Most helpful positive review

I've used this recipe for years for our family Sunday morning breakfasts. The trick to the hashbrowns is to thaw and drain well, then squeeze in a paper towel to remove all the moisture. Add wha...

Most helpful critical review

We really likes this but 2 eggs is not enough!!! I increased it to 3 eggs and next time I will use at least 4. I made this replacing the ham with some turkey sausage, adding roasted red pepper, ...

I've used this recipe for years for our family Sunday morning breakfasts. The trick to the hashbrowns is to thaw and drain well, then squeeze in a paper towel to remove all the moisture. Add wha...

I loved this recipe and got great reviews from the family. I did however add a few things. First I fried the hashbrowns in butter for about 10-15 mins then mixed in some onion and garlic powde...

Good but I will make a few adjustments next time. Don't think you need 1/3 C. butter so will cut back a bit on that. Also, will add 2 or 3 more eggs as I like my breakfast casseroles more eggy...

EASY! I made this with homemade hash browns. I grated 2 big potatoes then rinsed them of their starch and squeezed all the excess water out. I made my recipe in a glass 8x8 pan. I used 4 egg...

This was very good using a few revisions suggested by previous reviewers. I used: 3 cups of thawed hashbrowns and browned them slightly before pressing into pieplate; melted about 2 T. margarin...

I tried a couple of quiche recipes on here and this is my fav. I like the hash brown crust but have not gotten it to come out just right or it takes a while to cook. This last time I just cook...

This is a great idea for when you don't want to or have time to make a traditional quiche crust and also if you like hash browns with eggs! We had ours with spinach (I used a half of a 10 oz. pa...

Fabulous idea. My husband and I enjoyed this! We thought of ideas to change this to suit our mood...adding peppers, mushroooms and sausage and salsa...for the spanish flare, bacon for the Sunday...

I liked this, but it's not quite worth 5 stars in my opinion. I thawed out my hash browns, dabbed out some moisture with paper towels, and baked for about 25 minutes in the oven. Meanwhile, I ...

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