Hamdi Saidani Paula Deen’s Hash Brown Quiche is made with hash browns, melted butter, eggs, half and half, diced ham, green onions, and shredded cheddar cheese. This hearty quiche recipe creates a comforting brunch or dinner dish that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients Needed:
- 3 cups thawed and drained frozen shredded hash browns
- 4 tablespoons melted butter
- 3 large beaten eggs
- 1 cup half and half
- 3/4 cup cooked diced ham
- 1/2 cup diced green onions
- 1 cup shredded cheddar cheese
How To Make Hash Brown Quiche?
- Preheat the oven to 450°F / 230°C.
- Prep the crust: Press the drained hash browns between paper towels to dry them as thoroughly as possible. In a 9-inch pie plate, toss the hash browns with the melted butter. Then press them firmly into the bottom and up the sides to create a crust. Bake for 20 to 25 minutes until it’s golden brown and slightly crisp around the edges.
- Mix the filling: In a large mixing bowl, whisk together the beaten eggs, half and half, diced ham, green onions, and shredded cheddar cheese until well combined.
- Assemble and bake: When the hash brown crust is ready, pour the egg mixture over the crust. Lower the oven temperature to 350°F / 180°C and bake for about 30 minutes until the quiche is light golden brown and slightly puffed on top.
Recipe Tips:
- Dry the hash browns thoroughly: Press the thawed hash browns between paper towels to remove as much moisture as possible. This prevents the crust from becoming soggy and ensures it crisps up nicely.
- Press the crust firmly: When forming the crust, make sure to press the hash browns firmly into the pie plate, especially up the sides. This helps the crust hold together and keeps the quiche’s shape while baking.
- Precook the crust until golden: Don’t skip baking the hash brown crust at 450°F / 230°C. This initial baking step makes the crust crisp and stable before adding the filling.
- Use room temperature ingredients: Let the eggs and half and half come to room temperature before mixing. This helps them blend more smoothly and ensures even cooking.
- Watch for doneness: Check the quiche after 25 minutes of baking at 350°F / 180°C. The quiche should be lightly golden and slightly puffed, with a set center. Avoid overbaking to keep the filling creamy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover hash brown quiche cool until it reaches room temperature. Then, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
- Freeze: Let the quiche cool completely before slicing it into portions. Wrap each slice tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. To thaw, move the frozen slices to the refrigerator and let them thaw overnight before reheating.
- Reheat: Preheat the oven to 350°F / 180°C. Place the leftover quiche slices on a baking sheet and cover them lightly with foil. Reheat them for about 15 minutes until heated through.
Nutrition Facts
Serving Size: 1 slice (based on 6 servings)
- Calories: 370
- Total Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 165mg
- Sodium: 550mg
- Potassium: 300mg
- Total Carbohydrate: 17g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 15g
Try More Paula Deen Recipe:
Paula Deen Hash Brown Quiche
Description
Paula Deen’s Hash Brown Quiche is made with hash browns, melted butter, eggs, half and half, diced ham, green onions, and shredded cheddar cheese. This hearty quiche recipe creates a comforting brunch or dinner dish that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven to 450°F / 230°C.
- Prep the crust: Press the drained hash browns between paper towels to dry them as thoroughly as possible. In a 9-inch pie plate, toss the hash browns with the melted butter. Then press them firmly into the bottom and up the sides to create a crust. Bake for 20 to 25 minutes until it’s golden brown and slightly crisp around the edges.
- Mix the filling: In a large mixing bowl, whisk together the beaten eggs, half and half, diced ham, green onions, and shredded cheddar cheese until well combined.
- Assemble and bake: When the hash brown crust is ready, pour the egg mixture over the crust. Lower the oven temperature to 350°F / 180°C and bake for about 30 minutes until the quiche is light golden brown and slightly puffed on top.
Notes
- Dry the hash browns thoroughly: Press the thawed hash browns between paper towels to remove as much moisture as possible. This prevents the crust from becoming soggy and ensures it crisps up nicely.
- Press the crust firmly: When forming the crust, make sure to press the hash browns firmly into the pie plate, especially up the sides. This helps the crust hold together and keeps the quiche’s shape while baking.
- Precook the crust until golden: Don’t skip baking the hash brown crust at 450°F / 230°C. This initial baking step makes the crust crisp and stable before adding the filling.
- Use room temperature ingredients: Let the eggs and half and half come to room temperature before mixing. This helps them blend more smoothly and ensures even cooking.
- Watch for doneness: Check the quiche after 25 minutes of baking at 350°F / 180°C. The quiche should be lightly golden and slightly puffed, with a set center. Avoid overbaking to keep the filling creamy.
Paula Deen Hash Brown Quiche
