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
HASH BROWN MINI QUICHES RECIPE BY TASTY
Here's what you need: eggs, shredded cheddar cheese, kosher salt, ground pepper, shredded hashbrowns, Kroger Traditional Pork Sausage Pattys, yellow onion, eggs, heavy cream, kosher salt, Large handful baby spinach, fresh chive
Provided by Kroger
Categories Breakfast
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF (375ºF for convection ovens). Coat a muffin tin with nonstick spray.
- Hash brown cups: Whisk together eggs, cheddar cheese, kosher salt, and ground pepper in a bowl. Fold in shredded hash browns.
- Press approximately a ¼ cup of potatoes into each muffin cup, pressing down in the middle and going up the sides of the space to form a cup shape.
- Bake cups for 10-15 minutes, or until edges of potatoes are turning golden brown. Remove from oven.
- Filling: Arrange Kroger Traditional Pork Sausage in a cold skillet. Turn heat to medium-low. Cook until browned on the first side, then flip and cover pan with a lid. Continue cooking sausage until no longer pink in the middle. Remove sausage (leaving fat behind in the pan) and drain on paper towels. Roughly chop sausage into small pieces and place in a bowl.
- In the sausage fat, sauté diced onion until softened and translucent, about 5 minutes. Place onions in the bowl with the sausage.
- In the same bowl, whisk in the eggs, heavy cream, and kosher salt. Fold in baby spinach.
- Fill each hash brown cup with filling. Cover muffin tin with aluminum foil.
- Bake for 14-16 minutes or until egg is cooked through. Remove from oven.
- Remove quiches from muffin tin. Serve with chopped chives for garnish!
HASH BROWN CRUST MINI QUICHES
Ready, Set, Cook! Special Edition Contest Entry: Potatoes and eggs are a perfect match. I've made these hash brown shells before and filled them with scrambled eggs, salsa and cheese, so I figured, why not bake a quiche in them? Cutting into it, you also get the nice surprise of a creamy, goat cheese filled center. Make sure that your hash brown mixture is well-combined and firmly pressed into the tins so that you end up with a nice, crispy, supportive shell.
Provided by flyincook
Categories Breakfast
Time 1h25m
Yield 6 mini quiches, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees. In a large mixing bowl, combine the Simply Potatoes Shredded Hash Browns, panko bread crumbs and flour. Add the melted butter and mix well. Lightly beat the egg whites and add them to the bowl. Stir in the salt and pepper and mix until combined. Generously coat a 6-cup jumbo muffin tin with the non-stick spray. Evenly divide the potatoes among the 6 cups and using your fingers or the back of a spoon, press them firmly against the bottoms and all the way up the sides of the cups. Bake them for 30 minutes. While the shells bake, prepare the filling by beating the eggs, whipping cream and mustard together in a medium mixing bowl. Stir in the bacon pieces, green onions and red bell pepper. When the shells are done pre-baking, set the pan on the stovetop and place 1 tablespoon of goat cheese in the bottom of each shell. Give the filling a good stir, then, using a small ladle, fill each shell up to the rim. Bake them for 25-30 minutes, until the centers are set and the tops are puffed and golden brown. Let cool in the pan for at least 5 minutes before transferring them to plates. Use a flexible spatula to lift them out of the muffin tin. Serve warm. Makes 4 servings ( 1 1/2 mini quiches per serving).
Nutrition Facts : Calories 436.6, Fat 38.9, SaturatedFat 22.7, Cholesterol 298, Sodium 885.3, Carbohydrate 11.5, Fiber 1, Sugar 1.5, Protein 11.1
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