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
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- 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 : Calories 263 calories, Fat 20g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 747mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
HASH BROWN QUICHE
A delicious breakfast/brunch recipe using hash browns, diced ham, eggs, etc. Easy to make and everyone loves it!
Provided by WOGSALG
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
- In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
- Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 15.9 g, Cholesterol 127.5 mg, Fat 28.9 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 15.5 g, Sodium 793 mg, Sugar 1.6 g
SPRING QUICHE WITH A HASH BROWN CRUST
Provided by Teri & Jenny
Number Of Ingredients 12
Steps:
- Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and toss together.
- Lightly grease a 9" spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure there aren't any holes in the crust, which will cause leaking.
- Place the crust in the freezer and freeze for 30 at least 30 minutes.
- Preheat oven to 425˚F.
- Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
- In a skillet melt butter over medium heat. Add shallots and lightly caramelize for about 10 minutes. Add asparagus to skillet and continue to caramelize for 5 minutes. Season with salt and pepper. Remove from heat and set aside.
- In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized shallots and asparagus and stir together until completely combined. Season with salt and pepper.
- Pour filling mixture into the par-baked crust and place into the oven.
- Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have barely set.
- Remove quiche from oven and score the perimeter with a paring knife. Loosen springform pan from sides of quiche and place quiche back into the oven for an additional 10 to 15 minutes. (this will help the crust get crisp on the sides.
- Remove quiche from oven and cool for 10 minutes.
- Slice quiches into wedges and serve.
DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE
How to improve on ham-and-cheese quiche? Bake it in an uber-crispy hash brown crust for the perfect breakfast dish for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
- Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
- Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
- Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.
GOAT CHEESE QUICHE WITH HASH-BROWN CRUST
This flavorful quiche is our go-to brunch dish-you can keep a bag of the hash browns in the freezer and thaw them in minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
- Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
- In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.
SPINACH & GRUYERE CHEESE QUICHE WITH A HASH BROWN CRUST RECIPE - (3.7/5)
Provided by á-46334
Number Of Ingredients 15
Steps:
- CRUST: Add a little olive oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan pushing them up the sides Cook in a preheated oven at 400°F for 20 to 25 minutes or until the hash browns start to crisp up QUICHE: In a small pan, over low/medium heat, add a Tablespoon of oil and sauté the onions, pepper and garlic for 8 to 10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan Reduce the heat to 350°F and bake for 45 minutes.
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- Press the shredded hash browns firmly into the tart pan in an even layer, and drizzle with the butter. Bake for 20-25 minutes, until lightly browned. Reduce oven to 350 degree F.
- In a large skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain. When cool enough to handle, crumble the bacon and scatter it, the shallot, and the cheese inside the crust.
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