Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Press thawed hash browns between paper towels to remove moisture.
  2. Fit hash browns into greased 10-inch pie plate, forming a solid crust.
  3. Brush crust with melted butter, making certain to brush top edges.
  4. Bake at 425F degrees 25 minutes.
  5. Remove from oven.
  6. Sprinkle cheeses evenly over bottom of crust.
  7. Beat half and half with eggs and seasoned salt.
  8. Pour over cheeses.
  9. Bake uncovered at 350F degrees 30-40 minutes or until knife inserted in center comes out clean.

Reviews

(3)
Most Helpful

I've made this many times, I like to add cubed ham when I add the cheeses. 1-1 1/2 cups. I just buy one of those ham steaks at the grocery. My family loves it and it reheats really well for left overs.

ltcmom November 08, 2014

I just tried this recipe and now its one of my all time favorites. I made it just how the recipe is written with the exception on using a flavored creamer instead of half and half. It turned out fantastic. Thank you for the great recipe.

Chef Benjamin October 10, 2004

I tried this recipe in September and have now got it to perfection! The main thing for this dish is to set the hash browns out on 8-10 papertowels for a few hours to get most of the moisture out. Press more on top. I used 1 cup of half-n-half, 4 eggs and 1 tsp. seasoning salt for a 11 inch quiche dish. I also added some red pepper flakes, garlic powder and green chilis. I baked the hash browns for 45 minutes (make sure you brush the top edges with butter) to make the quiche crispier. Thanks for a great recipe Teresa!

debberd2 January 16, 2003

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