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    Home » Breakfast

    Paula Deen Hash Brown Quiche

    Published: Jan 3, 2012 · Modified: Nov 10, 2021 by Jenna · This post may contain affiliate links · 4 Comments

    Jump to Recipe·Print Recipe

    This hash brown quiche has a crust made with shredded hash browns that have been defrosted and baked in the oven. The egg mixture can easily be switched up to include diced veggies, bacon, or ground sausage instead of ham.

    I really have to laugh at some of these older posts that I come back to and edit so they make more sense. When I first started this blog, I'd have a recipe in front of me and change a few of the ingredients in the recipe. People would get confused because the recipe below showed ham and I had used bacon. I even had the picture posted of bacon frying in a pan.  I never changed the ingredients list to what I had used! No wonder people were confused. 

    Hash Brown Quiche

    Since then, I've even upgraded my video equipment to take process video shots of the recipe and put them into one small mini video clip. It's now easier than ever to take videos because of the iPhone extension that comes with the overhead tripod. 

    What do I love about this quiche? 

    This quiche uses one of my most favorite store-bought hacks of all time and that is frozen shredded hash browns! If you’re following the WW myPurple plan those are 0 points for 1 ½ cup servings. I eat these on a daily basis with some cottage cheese, eggs, and 2 slices of bacon. Frozen shredded hash browns also make a great quiche crust. 

    How to Make Hash Brown Quiche 

    1. Preheat oven to 450 degrees F. Gently press the drained hash browns between paper towels to dry them as best as possible.
    2. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.
    3. 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.
    4. 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.
    5. Slice the quiche into 8 equal servings. 1 slice per serving.
    Hash Brown Quiche - Paula Deen

    Tips for Hash Brown Quiche 

    When you defrost hash browns make sure to drain as much of the water out as you can with a paper towel. You’d be surprised with all the water that gets soaked into a paper towel. 

    Don’t like ham? Replace the protein with diced bacon or ground turkey sausage. 

    Other Breakfast Recipes 

    Sausage and Egg Breakfast Bowls 

    Freezer Breakfast Burritos 

    Bubble up Breakfast Casserole 

    Pancake Poppers 

    *If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it. 

    Recipe adapted from Paula Deen

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    Hash Brown Quiche


    • Author: Jenna
    • Cook Time: 55 min
    • Total Time: 1 hr
    • Yield: 8 1x
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    Ingredients

    • 3 cups shredded frozen hash browns, thawed and drained
    • 2 tablespoons butter
    • 3 large eggs, beaten
    • 1 cup 1% milk
    • ¾ cup diced cooked ham
    • ½ cup diced green onions
    • ½ cup of reduced fat cheddar
    • Salt and freshly ground black pepper

    Instructions

    1. 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.
    2. 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.
    3. Slice the quiche into 8 equal servings. 1 slice per serving.

    Notes

    My WW Personal Points: 4 Click here to see in recipe builder (will have to log in) 

    • Category: Easy
    • Method: Oven
    • Cuisine: American

    Nutrition

    • Serving Size: ⅛th of the pie
    • Calories: 186
    • Sugar: 2.6g
    • Fat: 10.6g
    • Saturated Fat: 5.7g
    • Carbohydrates: 8.8g
    • Fiber: .8g
    • Protein: 13.2g

    Keywords: hash brown quiche

    Did you make this recipe?

    Tag @recipediariesww on Instagram

    More Breakfast

    • Mixed Lemon Berry Muffins
    • Fruit and Yogurt Parfaits
    • Air Fryer Omelette with Parchment Paper
    • Weight Watchers Pumpkin Muffins with Chocolate Chips

    Reader Interactions

    Comments

    1. Cathy May says

      March 31, 2021 at 4:38 pm

      Made this today. Super easy. I had some chopped red pepper and seasoning.
      In Canada you can’t buy frozen shredder hash browns so I used fresh instead.
      However, After 30 mins at 350 it was still runny. I put in for another 20 minutes

    2. May says

      November 08, 2013 at 9:41 pm

      Your directions say mix "Unthawed" hash browns in pie dish, but the ingredients say "thawed and drained" hash browns????

    3. jgisvold says

      January 05, 2012 at 12:44 pm

      I subbed bacon for ham when I made it and only used 3 slices. Still 7 points.

    4. Judi says

      January 04, 2012 at 6:33 pm

      This recipe sounds so very good, but I'm a little confused....the recipe calls for ham, but the pictures show bacon. Is the PointsPlus value of 7 using the ham or bacon, or does it matter? And if I decide to use bacon, what is the amount?
      Thanks for all the great recipes.
      Judi

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    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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