Hash Brown Quiche

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Most Helpful Positive Review

Nov 18, 2006

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 what seasonings you want, press into the pie plate, and bake for about 25 min. or until they start to brown. Then add whatever other toppings you want. I use deep dish pie plates, so I use 5 or 6 eggs. We love ham, green onions, mushrooms and pepper jack cheese. Try this, you will like what you can do with it.

—GRANNYGREEN

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Most Helpful Critical Review

Mar 10, 2011

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, smoked paprika and replaced half of the milk with sour cream. I didn't use the butter at all, just sprayed the hashbrowns with some pam to help them brown. Also used Emily's famous hash browns (from this site). This is an awesome recipe idea, but it need's WAY more than 2 eggs!

—Jog Dish

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277 Ratings

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Feb 21, 2006

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 powder along with some pepper then pressed them into the dish. I used 6 eggs and 1 cup of milk. Added 1/4 cup of diced green peppers. I also used 1/4 pound of bacon cut into 1" pieces, remember to fry bacon first! Turned out fantastic!

—RAINBOWMIST

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Jan 10, 2004

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. Cooking time was a little longer than recipe called for; maybe an additional 15 minutes or so.

—BBURG_HOKIES

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Aug 09, 2007

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 eggs rather than 2 and baked both the crust layer and the egg layer about 5 minutes longer than the recipe calls for. This turned out excellent! This one is going in my recipe box!

—mom2two

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Jan 13, 2008

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. margarine and greased pie plate with a little and then drizzled rest on top of potatoes; took about 20 min.for potatoes to brown in oven and then added the ham/cheese/green onion; used 4 eggs and 1/2 cup milk; baked about 20-25 min and sprinkle little more cheese on top last 5 min. Remember to let quiche sit about 5 min. before slicing. Husband and I both liked this and will make it again. Thanks.

—GOSTREAKS

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Feb 12, 2006

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 cooked tater tots, then mashed them in and around the edges of the pie plate for the crust and it worked great!! It was a thicker and tastier crust.

—Lacyloo

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Jan 10, 2004

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. package of frozen spinach, thawed) and sauted mushrooms, instead of ham--a great main dish for Lent! I also followed the suggestion of 2 additional eggs, and baked for a slightly longer time.

—backtoglass

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Nutrition

Calories
338 kcal
17%

Carbohydrates
15.9 g
5%

Cholesterol
136 mg
45%

Fat
28.9 g
44%

Fiber
1.3 g
5%

Protein
14.4 g
29%

Sodium
793 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hash Brown Quiche

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 338
Calories from Fat: 260

% Daily Value *
Total Fat 28.9g 44 %
Saturated Fat 15.5g 77 %
Cholesterol 136mg 45 %
Sodium 793mg 32 %
Potassium 514mg 14 %
Total Carbohydrates 15.9g 5 %
Dietary Fiber 1.3g 5 %
Protein 14.4g 29 %
** Sugars 1.6g
Vitamin A 14 %
Vitamin C 26 %
Calcium 26 %
Iron 12 %
** Thiamin 17 %
** Niacin 28 %
** Vitamin B6 9 %
** Magnesium 5 %
** Folate 8 %

* 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.