Hashbrown Quiche


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Make this quiche the night before and you will have a delicious breakfast to wake up to.

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  • 3 C. frozen loose-pack shredded hashbrowns, thawed
  • 1/3 C. butter or margarine, melted
  • 1 C. diced fully cooked ham
  • 1 C. (4 oz) shredded cheddar cheese
  • 1/4 C. diced green pepper
  • 2 eggs
  • 1/2 C. milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

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Press hash browns between paper towel to remove excess moisture. Press into the bottom and up sides of an ungreased 9 inch pie plate. Drizzle with butter. Bake at 425 F 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 and bake 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Serves 6.

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