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Hash Brown Quiche

We love to have guests stay with us, and this is a great dish to serve for breakfast. To save time in the morning, I sometimes make the hash brown crust and chop the ham, cheese and peppers the night before. As a teacher and farm wife, I'm always looking for easy recipes like this one. —Jan Peters, Chandler, Minnesota
  • Total Time
    Prep: 15 min. Bake: 50 min. + standing
  • Makes
    6 servings


  • 3 cups frozen loose-pack shredded hash browns, thawed
  • 1/3 cup butter, melted
  • 1 cup diced fully cooked ham
  • 1 cup shredded cheddar cheese
  • 1/4 cup diced green pepper
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes.
  • Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 263 calories, 20g fat (12g saturated fat), 133mg cholesterol, 747mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 12g protein.

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Average Rating:
  • Julie
    Feb 1, 2021

    Great. Used 4 eggs, mozzarella cheese.

  • ms11145
    Sep 2, 2019

    Great tasting quiche. I did add chopped onions and would have added mushrooms if I had had them.

  • Stacey
    Jan 10, 2019

    Omg this taste awesome! I followed the recipe exactly except I did 3 eggs instead of 2 eggs. Perfect. Will definitely make this again.

  • Wieners
    Nov 2, 2016

    Very Good. I did substitute bacon and red pepper because that's what I had on hand.

  • aj anderson
    Apr 30, 2016

    My family loved these . I used extra egg and also tater tots as someone suggested. Tater tots seem to have oil or something added to them, I guess that's what holds chopped up taters all together. So next time I will hold back on the butter part for the crust. Good stuff!

  • 235gbt
    Mar 5, 2016

    i made these in the cupcake pan (medium size) and they turned out even better than the big pan size - folks were highly impressed with it and they requested I make this way for the next shindig! yum...

  • Queenlalisa
    Mar 5, 2016

    This was a simple tasty dish. Will definitely make again.

  • K.Wholaver
    Mar 7, 2015

    We loved it. I made the crust with 3 shredded potatoes, 1/2 medium onion, a dollop of mayo and a handful of panko bread crumbs. I will use 4 eggs next time, as suggested by others.

  • ohara6
    Dec 17, 2014

    I added some mushroom, chopped red onions, bacon and swiss cheese, and it turned out great. I'll be making it again over the Hoildays for brunch.

  • Dort P
    Nov 12, 2014

    I make this often. I like to use thawed tater tots that I break up and push into a crust. It makes the quiche extra good, and adds a little more flavor to the crust.