I am a big fan of quiche. It is so yummy and it is my favorite breakfast food. But it can be a bit time consuming, especially since I make my own pie crust. I came across this hash brown quiche recipe from Paula Deen about a year ago. I have made it many times since and we love it! The crust is made from frozen shredded hash browns so it’s so quick to make a crust out of it.
The rest of the ingredients are among my favorite ingredients! Ham, cheese, eggs and milk. Yum! A recipe for a successful and yummy breakfast. We usually have this for dinner.
We decided to have a picnic at the park this week and I had already planned on making this so we brought it for our dinner. It worked out perfectly since it keeps hot for plenty of time. I love how this quiche tastes. It’s so simple and so good!
- 3½ cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons butter, melted
- 4 large eggs, beaten
- 1 cup half and half (can substitute milk)
- ¾ cup diced cooked ham
- ¼ cup diced green onions
- 1 cup shredded cheddar cheese
- Salt and pepper
- Preheat oven to 450 degrees F.
- Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20-25 minutes until golden brown and starting to crisp.
- Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
- Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
Recipe adapted from Paula Deen, Food Network