Hash Brown Quiche Recipes

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.

Steps:

• Preheat oven to 425 degrees F.
• Presh hash browns between paper towels to be sure to get all moisture out.
• Press into the bottom and up the sides of an ungreased, deep dish 9" pie plate.
• Drizzle butter over hash browns.
• Bake for 25 minutes.
• Meanwhile, combine the ham and cheese.
• When the hash browns are browned, spread the ham and cheese mixture over the top.
• Mix eggs, milk, salt and pepper and pour evenly over the ham and cheese mixture.
• Reduce oven heat to 350 and bake the quiche for 25 to 30 minutes longer, or until knife inserted in center comes out clean.
• Allow to stand for 10 minutes before cutting.
• Hint: my family loved this with sauted garlic mushrooms served over the top of each slice, salsa would be good served over the top also.

Steps:

• Once potatoes are thawed and drained of excess water, combine them with melted butter and seasoning salt. Press into 9 inch pie plate to form a crust, making sure that the sides are even. Bake in a 450 degree oven for 20-25 minutes until the crust is golden brown.
• While the crust bakes, cook bacon over medium heat, stirring often. Add chopped onion once the bacon begins to brown and cook until soft. Drain bacon and onion mixture onto paper towels and let cool.
• Mix together eggs, half and half, cheese, salt and pepper, bacon and onions until well combined.
• Pour egg mixture into baked crust and place in 350 degree oven for another 30 mintues until the quiche is golden brown and slightly puffy on top.

Steps:

• Preheat oven to 450 degrees F.
• Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
• Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
• Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Steps:

• Press hash browns between paper towels to remove moisture.
• Add seasoning to hash browns.
• Grease a 9 inch pie plate with 2 tbsp butter.
• Press hash browns onto the bottom and up the sides of the dish.
• Drizzle with remaining butter.
• Bake uncovered at 425°F for 20 to 25 minutes or until edges are brown.
• Combine cheese and ham; spoon into crust.
• Beat eggs with cream and seasoning pour over ham and cheese.
• Reduce heat to 350°F and bake uncovered for 20 to 25 minutes or until knife inserted comes out clean.
• Let stand for 10 minutes before cutting.
• Makes 4 to 6 servings.

Steps:

• Preheat the oven to 450 degrees F.
• Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
• Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
• Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
• Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
• Cool at least 10 minutes before serving. Serve warm or at room temperature.

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.

Steps:

• Preheat the oven to 450 degrees F. Coat a 9 1/2-inch deep-dish glass pie dish with 2 teaspoons of the oil.
• Toss the hash browns, the remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl to mix well. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 400 degrees F, and bake until golden brown, 20 minutes more; set aside until cool to the touch. Lower the oven temperature to 350 degrees F.
• Beat the eggs, half-and-half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Place the tomatoes, basil and chives on the crust, pour the egg mixture over them and top with the mozzarella. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes. Let cool for 20 minutes, then slice and serve.

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.

Steps:

• Combine hash browns and butter in a greased 9-in. pie plate. Press onto the bottom and up the sides, forming a shell. Bake at 350° for 10 minutes. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Cool for 5 minutes. In a bowl, combine cornstarch, eggs and milk until smooth. Stir into beef mixture. Add the remaining ingredients; mix well. Pour into shell. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

Steps:

• Preheat oven to 425°. Press hash browns between paper towels to remove excess moisture; toss with butter. Press onto the bottom and up sides of a 9-in. pie plate. Bake 20-25 minutes or until edges are browned. Reduce oven temperature to 350°., Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain. In a large bowl, combine eggs, cream, salt and pepper. Stir in spinach, cheeses and bacon mixture; pour into crust., Bake 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 400°. Grease 8 muffin cups., In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes., For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes., Freeze option:Freeze cooled baked tarts for up to 3 months. To use, reheat tarts on a baking sheet in a preheated 350° oven until heated through, 5-10 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Press hash brown potatoes between paper towels to remove excess moisture. Transfer potatoes to an 8-inch pie dish and press into the bottom and up the sides of the dish to form a crust. Drizzle with melted butter.
• Bake in preheated oven until golden, about 25 minutes. Remove from oven and reduce heat to 350 degrees F (175 degrees C).
• Combine ham, Cheddar cheese, onion, and bell pepper in a bowl; spread mixture over potato crust. Beat eggs, milk, salt, and black pepper in the same bowl; pour over ham mixture.
• Bake in oven until eggs are set, 25 to 30 minutes.

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!

Steps:

• Mix hash browns with butter and salt, and press into a 9-inch (20cm) pie plate.
• Bake at 450°F (230°C) for 20 minutes until golden brown.
• Meanwhile, cook sausage and onions in a skillet until onions are clear and sausage is cooked and crumbled.
• Transfer to a bowl and cool.
• Add the eggs, cheese, milk, salt, and pepper. Mix.
• Pour into the hash brown crust.
• Bake at 350°F (175°C) for an additional 30 minutes, until a knife inserted in the center comes out clean.
• Cut and serve with your favorite toppings.
• Enjoy!

Steps:

• Preheat oven to 350*. Break up chunks of hashbrowns and place in a 9" x 13" casserole dish. Spray top of hashbrowns with cooking spray. Bake for 20 minutes. While hashbrowns are baking, prepare ham and cheese. In a separate bowl, add eggs, cream, milk, onion powder, salt, and pepper. Use an electric mixer and beat for 1 minute. When hashbrowns are done, sprinkle ham evenly on top of hashbrowns, then sprinkle cheese evenly on top of the ham. Pour egg mixture all over and put back in oven for 25 minutes. Pull casserole out and put aluminum foil loosely over top so that it doesn't brown too much. Put back in oven for an additional 15 minutes. Let set for 15 minutes and serve.

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.