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.
If you like Paula Deen recipes like I do try her Crock Pot Potato Soup recipe, Crock Pot Mac and Cheese, or Pepper Jelly Glazed Ham.
Jump to:
Why You Will Love This Recipe
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.
Ingredients Needed
- Shredded frozen hash browns, thawed and drained - Frozen hash browns are a convenient and easy-to-prepare breakfast or side dish option. They can be quickly cooked in a skillet or on a baking sheet in the oven.
- Butter - cold unsalted butter
- Eggs, beaten - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
- Milk - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Diced cooked ham - You can get this from the deli counter or use leftover diced ham
- Diced green onions
- Reduced fat cheddar - Reduced-Fat Cheese has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
- Salt and freshly ground black pepper
- See the recipe card below for a full list of ingredients and measurements.
How to Make Hash Brown Quiche
Step 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.
Step 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.
Slice the quiche into 8 equal servings. 1 slice per serving.
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.
Recipe FAQs
There are several reasons why your quiche may not be fluffy. It could be due to overmixing the eggs, not using enough eggs, using the wrong type of cheese, or not allowing the quiche to cool properly before cutting.
There are several reasons why a quiche might turn out soggy. One common mistake is not fully cooking the crust before adding the filling, which can cause the crust to become mushy.
Another factor is adding too much liquid to the filling, either in the form of eggs, cream, or other ingredients
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic,  whatever!  Make sure to store any leftovers in an airtight container.Â
If you are serving this quiche for breakfast try serving it with some fresh fruit, pancakes, coffee, or orange juice.
Other Breakfast Recipes
If you tried this Hash Brown Quiche or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Recipe adapted from Paula Deen
Hash Brown Quiche
- Prep Time: 10min
- Cook Time: 55 min
- Total Time: 1 hr
- Yield: 8 1x
Description
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.Â
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
- 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.
- 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.
- 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)Â
- Category: Easy
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: â…›th 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
Cathy May says
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
May says
Your directions say mix "Unthawed" hash browns in pie dish, but the ingredients say "thawed and drained" hash browns????
jgisvold says
I subbed bacon for ham when I made it and only used 3 slices. Still 7 points.
Judi says
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