Hash Brown Breakfast Quiche

Hash Brown Breakfast Quiche Recipe

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Tammy Bahr


★★★★★ 1 vote


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


1Combine 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.
2Bake at 425 for 25 minutes or until lightly browned around edges.
3Let cool 10 minutes.
4Combine remaining 1/2 teaspoon pepper, soup and next 5 ingredients, stirring well.
5Pour evenly into prepared crust.
6Bake at 350 for 50 minutes or until set.
7Let stand 10 minutes before serving.
8Note: Frozen hash browns with onions and peppers may be substituted for hash browns and green onions.
9Thaw hash browns quickly in microwave on defrost cycle or let stand in refrigerator overnight.

About Hash Brown Breakfast Quiche

Course/Dish: Breakfast Casseroles
Other Tag: Quick & Easy