Hash Brown Quiche

16 Feb

Yesterday as we know was Valentines Day and while my boyfriend was training for his fight, my friend/coworker Rebecca decided to be my date for the night. I found this Paula Deen recipes on foodnetwork.com and thought I would give it a try.



  • 3 cups, shredded frozen hash browns, thawed and drained
  • 4 tablespoons (1/2 stick) butter, melted
  • 3 large eggs, beaten
  • 1 cup half-and-half
  • 3/4 cup diced cooked ham
  • 1/2 cup diced green onions
  • 1 cup shredded Cheddar
  • Salt and freshly ground black 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 to 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.

Three eggs instead of four, realized this after I took the picture and had started cooking *shrugs*

Favorite brand of has browns. Make sure that you really squeeze out as much water as you can or you will have to bake the crust a few minutes longer.

Before the oven.

A close up of the rest of the ingredients. Combine while you wait for the crust to brown in the oven.

Fresh out the oven. Time for the filling.

It looks like a giant omelet to me. After about 30-32 minutes, it looks like this:

Now I sliced it because shoving my face into the middle of it seemed rude, especially in front of company.

That’s better!

This won’t make it very long…

Rebecca diving in. It was quite delicious and simple. A recipe to make again (very soon).


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