Growing up, my Dad made quiche every year, for Christmas breakfast. When I got married, my husband took over the tradition of making quiche for breakfast on Christmas. Even when we have a big brunch with the entire family, we’ll still make a quiche for early morning while the kids open presents.
It is such an easy recipe, that we’ve been making it more often and I’m really enjoying expanding the tradition from only Christmas.
Paula Deen’s Hashbrown Quiche recipe has been the one we’ve been making for the past few years and is, by far, my favorite of the recipes we’ve tried.
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked ham (optional)
- 1/2 cup diced green onions
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
- 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.
For the most part, we don’t usually add the ham to the recipe. In addition, I have a tendency to add more cheese than it calls for. 😉 Enjoy!
Original hash brown quiche recipe can be found on PaulaDeen.com.