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!

Hash Brown Quiche

5 from 1 vote

Author Becky

Ingredients

▢ 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

Instructions

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.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.