Home RecipesBreakfast Hash Brown Quiche

Hash Brown Quiche

by Jamie

I love a great Quiche recipe, don’t you? This Ham and Cheese Quiche from my archives is one of my favorites. The other day, on Pinterest I saw a recipe for Quiche that has a layer of Hash Browns on the bottom instead of a pastry crust. What a great idea, though I. And so I gave it a go. I changed the recipe quite a lot, to include some of the flavors we love (hello, smoked paprika…I would like to marry you), and to make it less time intensive.

The result?

Yu-Hum. The Hash Brown bottom incorporated so nicely with the egg and cheese filling. My family loved it. Smiles all around. It would make a great addition to any holiday breakfast/brunch line up. (Can you believe the holidays are approaching!) Also, I know many of you LDS readers will be watching General Conference this weekend with your families. (Do you love watching church at home in your pj’s as much as I do?) If you are looking for a great savory dish to enjoy while you watch conference, this could be the one. 🙂

Here are a few yummy things you could make to go with it…


APPLE WHEAT PANCAKES with BUTTERCREAM SYRUP
If you haven’t ever made this Buttercream Syrup before…holy cats.
It’s going to change your life.
You may wish I’d never mentioned it. Please proceed with caution. 🙂

Cinnamon Vanilla Crepes with Fresh Peaches and Cream


Cinnamon Vanilla Crepes with Fresh Peaches and Cream 

Easy Overnight Sticky Buns
Easy Overnight Sticky Buns

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1. Grab a bag of shredded hash browns. Pop them into the microwave for a couple of minutes to help them begin to defrost.

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2. Heat a large, deep skillet up over medium high heat. Add 2 tablespoon of butter and let it melt. Add the potatoes, 1/4 teaspoon smoked paprika and 1/4 teaspoon seasoned salt. Hit it with a bit of salt and pepper and allow the potatoes to cook through.

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You want to be sure they get a nice golden brown crispness to them. This will boost the flavor quite a lot.

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3. While your potatoes are cooking, in a separate skillet, fry up your bacon over medium high heat. I opted to cut 4 slices in half so they would cook more easily.

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When they are crisp, set them on a plate covered with a paper towel. Discard all but 1 teaspoon of the bacon grease from your pan.

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4. Add 1/3 cup chopped green pepper and 1/3 cup chopped red onion to the skillet you cooked the bacon in. Allow them to saute over medium high heat, stirring occasionally. You want them to be nice and tender.

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5.  Grab a 9 inch, deep dish pie plate. Pour the cooked harsh browns into it and press them into the bottom and up the sides of the dish. It helps to use a measuring cup.

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6. In a medium-sized mixing bowl place 5 eggs and 1 1/3 cup half and half. Whisk them together with a fork.
7.  Crumble up the bacon and add it and the sautéed green pepper and red onion to the bowl. Add 1/4 teaspoon of smoked paprika, a bit of salt and pepper and 1 cup shredded cheddar cheese. Stir it around to incorporate.

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Pour the mixture over the top of the potatoes.

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8. Bake at 375 degrees for 45-55 minutes or until the center is set and top is golden.
9. Allow it to sit for 10 minutes, then serve and enjoy!

Hash Brown Quiche

Serves: 8 servings Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 (24 ounce) bag frozen shredded hash brown potatoes
  • 2 T butter
  • 1/2 t smoked paprika, divided
  • 1/4 t seasoned salt (I like Lawrys)
  • salt and pepper
  • 4 sliced bacon
  • 1/3 C red onion, chopped
  • 1/3 C green pepper, chopped
  • 5 eggs
  • 1 1/3 C half and half
  • 1 C sharp cheddar cheese, shredded

Instructions

1. Grab a bag of shredded hash browns. Pop them into the microwave for a couple of minutes to help them begin to defrost.
2. Heat a large, deep skillet up over medium high heat. Add 2 tablespoon of butter and let it melt. Add the potatoes, 1/4 teaspoon smoked paprika and 1/4 teaspoon seasoned salt. Hit it with a bit of salt and pepper and allow the potatoes to cook through. You want to be sure they get a nice golden brown crispness to them. This will boost the flavor quite a lot.
3. While your potatoes are cooking, in a separate skillet, fry up your bacon over medium high heat. I opted to cut 4 slices in half so they would cook more easily. When they are crisp, set them on a plate covered with a paper towel. Discard all but 1 teaspoon of the bacon grease from your pan.
4. Add 1/3 cup chopped green pepper and 1/3 cup chopped red onion to the skillet you cooked the bacon in. Allow them to saute over medium high heat, stirring occasionally. You want them to be nice and tender.
5.  Grab a 9 inch, deep dish pie plate. Pour the cooked harsh browns into it and press them into the bottom and up the sides of the dish. It helps to use a measuring cup.
6. In a medium-sized mixing bowl place 5 eggs and 1 1/3 cup half and half. Whisk them together with a fork.
7.  Crumble up the bacon and add it and the sautéed green pepper and red onion to the bowl. Add 1/4 teaspoon of smoked paprika, a bit of salt and pepper and 1 cup shredded cheddar cheese. Stir it around to incorporate. Pour the mixture over the top of the potatoes.
8. Bake at 375 degrees for 45-55 minutes or until the center is set and top is golden.
9. Allow it to sit for 10 minutes, then serve and enjoy!

Notes

*** NOTE: This recipe can be made up to 1 day in advance (from start to finish, including the baking) and kept in the refrigerator.  When you are ready to serve it, cover it with tin foil and pop it into a 375 degree oven for about 20 minutes. ***

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26 comments

Elaine October 2, 2013 - 5:59 am

I’ve made so many recipes off your site and they’re always great. This one looks delicious as well! Thanks for posting so many great recipes!

Reply
susan October 2, 2013 - 10:45 am

Jamie: I have smoked hot paprika and smoked sweet paprika–which is closest to what you use?

Love your recipes–have never had a failure with your recipes! Always get raves!!

Thank you for all your hard work and research–it pays off for all of us!!

Reply
Jamie October 2, 2013 - 12:51 pm

Susan,
Wow! You have two kinds of smoked paprika. What a lucky lady 🙂 I haven’t tried either of the versions you have mentioned, but my first through is to go with the sweet. Good luck! Hope it turns out great for you.
~Jamie

Reply
Joan October 2, 2013 - 10:46 am

I love your other quiche recipe and I am going to try this one. If I use skim milk instead of half and half will it change the texture or how it bakes?

Reply
Jamie October 2, 2013 - 12:41 pm

Joan,
Skim milk will work out fine. It won’t be quite as rich, but the texture shouldn’t be effected. Good luck! Hope you love it!
~Jamie

Reply
Ernesto February 7, 2014 - 8:45 pm

Mmmm. These look really good. I too, tried to cenommt on their site, but it didn’t work? So I’m over here to tell you that I will be giving these a try for sure.

Reply
Candace @ Cabot October 2, 2013 - 1:20 pm

I love this recipe…perfect for all the guests I’ll be feeding around the holidays!

Reply
Sheila October 2, 2013 - 2:53 pm

I use a recipe almost like this for years. We love it. In fact my daughter made it for a 4-H project and won. Very tasty!

Reply
Megan July 21, 2014 - 4:12 pm

Any suggestions if we don’t have a pie plate? Would an 8X8 casserole dish work?

Reply
Jamie July 23, 2014 - 6:32 pm

Hi Megan,
I haven’t ever tried it in a 8×8 pan, but I think it would work out well. Best of luck to you!
~Jamie

Reply
Loraine johnston October 1, 2019 - 1:30 pm

Tried it in muffin pans. Very good

Reply
30 Holiday Make Ahead Breakfast Recipes December 18, 2017 - 12:31 am

[…] Hash Brown Quiche  This is wonderful reheated in the oven. […]

Reply
Bo December 18, 2017 - 9:13 am

I’d like to make this without cheese ? Could I increase the number of eggs to make up the volume? What would you suggest? (Or is there a cheese-free breakfast recipe you’d recommend instead?)

Reply
Menu Plan, March Week #2! March 9, 2018 - 6:53 am

[…] Hash Brown Quiche  […]

Reply
Evelyn Wagstaff December 18, 2018 - 4:25 pm

Cindy, I can’t find your recipe for Biscuits and gravy. I printed it and have lost it would you send it to me soon. I want to make it for Christmas morning.

Reply
Christy July 22, 2019 - 12:38 pm

I have a regular pie plate, not deep Dish. Should I reduce eggs and half and half?

Reply
Patricia March 17, 2020 - 2:19 pm

I Love your Hashbrown quiche. Seems like you can add or take away items and it is still
wonderful! Thank you for sharing!

Reply
Brittany December 24, 2020 - 1:08 pm

Hello! This looks great and plan on making for Christmas breakfast. However, I only have the fresh bagged hash browns. Do you think these would work?

Reply
Carol Vukas March 5, 2021 - 1:27 pm

I am new to your site. Am trying the quesche recipe tonight. It looks delicious.

Reply
Carol Vukas March 5, 2021 - 1:28 pm

I am new to your site.
Cannot wait to try your recipes.

Reply
Doris May 6, 2021 - 1:45 pm

New to your site. Looks great so far!

Reply
Estela Padilla September 16, 2021 - 8:48 am

It looks easy and amazing, I will try it this weekend ? thanks

Reply
Annie November 15, 2021 - 9:58 pm

This recipe is absolutely fantastic. Made it tonight for dinner and was a total crowd pleaser. Will be saving the recipe to make again for sure.

Reply
Lloyd Fairley January 12, 2023 - 10:29 am

Quiche sounds delicious l!

Reply
Judy August 10, 2023 - 2:30 pm

This recipe is amazing! It’s an easy meal to make for your family. My family really likes breakfast food for dinner, and this is one of my go to recipes for such occasion.
Thanks for sharing this with everyone.

Reply
Jamie August 14, 2023 - 1:22 pm

Judy,
Thanks for letting me know, Judy. I’m so happy it has turned out well for you and your family.
All my best,
~Jamie

Reply

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