Description
Paula Deen’s Hash Brown Quiche delivers Southern comfort with a crispy potato crust filled with creamy eggs, savory cheese, and hearty ham. Home cooks savor this simple yet satisfying breakfast casserole that brings warmth to morning tables across kitchens.
Ingredients
Scale
Main Protein and Dairy:
- 3 large beaten eggs
- 1 cup half and half
- 1 cup shredded cheddar cheese
- ¾ cup cooked diced ham
- ¾ cup cooked diced ham
Vegetable Base:
- 3 cups thawed and drained frozen shredded hash browns
- ½ cup diced green onions
Additional Ingredients:
- 4 tablespoons (59 milliliters) melted butter
Instructions
- Heat the oven to a scorching 450°F (230°C), preparing for a crispy hash brown quiche adventure.
- Thoroughly squeeze excess moisture from the hash browns using paper towels, ensuring a crisp crust foundation. Blend the dried hash browns with melted butter in a 9-inch pie plate, meticulously pressing the mixture across the bottom and up the sides to form a rustic, golden crust.
- Bake the hash brown crust for 20 to 25 minutes until the edges transform into a delectable, crispy golden-brown texture.
- In a spacious mixing bowl, whisk the eggs until smooth, then incorporate half and half, introducing diced ham, finely chopped green onions, and generously shredded cheddar cheese, blending the ingredients into a harmonious filling.
- Reduce the oven temperature to 350°F (180°C) after removing the perfectly golden hash brown crust.
- Gently cascade the egg mixture over the pre-baked crust, ensuring an even distribution of ingredients.
- Return the quiche to the oven, baking for approximately 30 minutes until the top rises slightly and achieves a light golden-brown complexion, signaling a perfectly cooked, savory breakfast delight.
Notes
- Creamy perfection comes from letting eggs and half and half sit at room temperature before mixing, ensuring smooth blending and even cooking.
- Golden brown quiche signals doneness at 25 minutes, with a slightly puffed center that remains delightfully creamy when not overbaked.
- Crispy stability starts with prebaking the hash brown crust at a high 450°F / 230°C, creating a perfect foundation for the filling.
- Pressing hash browns firmly into the pie plate helps maintain the quiche’s shape and keeps the crust intact during baking.
- Thorough drying of thawed hash browns prevents a soggy crust, guaranteeing a crisp and delectable texture that’ll impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 165mg