Hash Brown Quiche

Hash Brown Quiche

(6 servings)    Printable Version
  • 3 cups loose-pack hash brown potatoes (refrigerated)
  • 1/2 cup butter - melted
  • 4 ounces (1 cup) Cheddar cheese - shredded
  • 6 ounces (1 cup) Canadian bacon - diced
  • 6 ounces (1 cup) Swiss cheese - shredded
  • 1/2 cup light cream
  • 2 large eggs
  • 1/4 teaspoon seasoned salt
This recipe was sent to me by a Bed and Breakfast in Toney, Alabama way, way back in 2002. Flash forward to this morning in December of 2012... I had half of a bag of those hash brown potatoes that you buy in the grocery store and I wanted to use them up. So I pulled up this old gem and went to work. Since I had less hash browns than this recipe requires, I used a different sized pan and adjusted the ingredients accordingly. You can see my alternate recipe below this one. The pictures here are for the adjusted recipe.

I really enjoyed this quiche. It was cheesy and satisfying. My only regret was that the hash brown crust wasn't more crisp. I'll keep working on that. That said, I still liked it very much. The potatoes cooked through thoroughly, the egg set and the cheese melted. I declare a success (with a little room for improvement).

Hash Brown Quiche

How To Make A Hash Brown Quiche

Press hash browns between paper towels to remove moisture. Press hash browns onto bottom and up sides of a 9-inch pie plate to form a crust. Drizzle melted butter over crust. Bake at 425 for 25 minutes. Remove from oven. Reduce heat to 350.

Toss together the Canadian Bacon and cheeses and place in the crust. Beat the cream with the eggs and seasoned salt. Pour over Canadian Bacon and cheese.

Bake uncovered at 350 for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

This amazing recipe comes from The Church House Inn Bed & Breakfast in Toney, Alabama.

Hash Brown Quiche

Alternate Recipe For a 6 and 1/2-Inch Round Pan
By Mr Breakfast

- 1 and 1/4 cup loose-pack hash brown potatoes
- 1/4 cup butter (melted)
- 1 cup shredded Cheddar cheese
- 3 slices bacon (cooked and crumbled)
- 1/4 cup milk
- 3 large eggs
- 1/4 teaspoon seasoning salt

Follow the directions for the originals recipe, except let the pre-baked hash brown crust cool for 5 minutes before adding the other ingredients.

Piece of Hash Brown Quiche

In this quiche, refrigerator-fresh hash browns becomes the crust to hold a combination of eggs, Canadian bacon and two kinds of cheese.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Hash Brown Quiche?
Overall Average Rating = 4 (out of 5)
Based on 5 votes.

From C.S.
Rating (out of 5):  

I have made this several times in a pie plate instead of quiche pan. I also vary the cheeses based on what I have on hand. I like it very much and it is a favorite at my house!

Comment submitted: 3/14/2015 (#19321)

From LucyBradley
Rating (out of 5):  

I used 4 eggs so it would make a little more and used regular bacon (cooked and crumbled) instead of the Canadian bacon. It came out wonderful.

Comment submitted: 10/28/2011 (#13092)

From cmh
Rating (out of 5):  

Very good. I used veggie bacon and added avocado and olives. I think you could cut the butter by one half and not lose much.

Comment submitted: 3/20/2011 (#12331)

From SaveKen
Rating (out of 5):  

More of a casserole than a quiche, but really tasty whatever it was. B+ from me.

Comment submitted: 2/23/2010 (#9891)

From Bit of a Kick
Rating (out of 5):  

I once visted the Lanvender Hill BB in Sonora Calif. They made this dish and it was sooo wonderful I got the recipe myself and have made it ever since. I have modified it a tad though. I use 3 eggs and use half cup sharp cheddar and half cup of pepperjack, it adds a bit of kick to the taste.

Comment submitted: 5/28/2007 (#2539)

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