hash brown breakfast quiche

Name: Hash Brown Breakfast Quiche
Ingredients: 4 cup(s) frozen hash browns, thawed; 1/4 cup(s) green onions, chopped; 2 tablespoon(s) butter, melted; 1 tablespoon(s) black pepper, divided; 1 can(s) cream of chicken soup; 4 large eggs, beaten; 1 cup(s) shredded sharp cheddar cheese; 1 cup(s) cooked ham, minced; 1/2 cup(s) green bell pepper, minced; 1 jar(s) diced pimiento, optional

(1 RATING)

78 Pinches

Tammy Bahr

Kansas City, MO

Updated on Aug 25, 2010

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Ingredients

4 cups frozen hash browns, thawed
1/4 cup green onions, chopped
2 tablespoons butter, melted
1 tablespoon black pepper, divided
1 can cream of chicken soup
4 large eggs, beaten
1 cup shredded sharp cheddar cheese
1 cup cooked ham, minced
1/2 cup green bell pepper, minced
1 jar diced pimiento, optional

How To Make hash brown breakfast quiche

Step 1

Combine hash browns, green onions, butter and 1/2 teaspoon ground black pepper; press into bottom and up sides of a greased 10-inch quiche dish or tart pan.

Step 2

Bake at 425 for 25 minutes or until lightly browned around edges.
Step 3

Let cool 10 minutes.
Step 4

Combine remaining 1/2 teaspoon pepper, soup and next 5 ingredients, stirring well.
Step 5

Pour evenly into prepared crust.
Step 6

Bake at 350 for 50 minutes or until set.
Step 7

Let stand 10 minutes before serving.
Step 8

Note: Frozen hash browns with onions and peppers may be substituted for hash browns and green onions.
Step 9

Thaw hash browns quickly in microwave on defrost cycle or let stand in refrigerator overnight.
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