CHEESY HASH BROWN QUICHE RECIPE BY TASTY
Here's what you need: frozen hash brown, butter, salt, onion, seasoned sausage, eggs, shredded cheddar cheese, milk, salt, pepper
Provided by Tasty
Categories Breakfast
Yield 6 pieces
Number Of Ingredients 10
Steps:
- Mix hash browns with butter and salt, and press into a 9-inch (20cm) pie plate.
- Bake at 450°F (230°C) for 20 minutes until golden brown.
- Meanwhile, cook sausage and onions in a skillet until onions are clear and sausage is cooked and crumbled.
- Transfer to a bowl and cool.
- Add the eggs, cheese, milk, salt, and pepper. Mix.
- Pour into the hash brown crust.
- Bake at 350°F (175°C) for an additional 30 minutes, until a knife inserted in the center comes out clean.
- Cut and serve with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 568 calories, Carbohydrate 30 grams, Fat 42 grams, Fiber 2 grams, Protein 18 grams, Sugar 2 grams
HASH BROWN QUICHE
Make and share this Hash Brown Quiche recipe from Food.com.
Provided by Engelis
Categories Breakfast
Time 1h30m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- 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 them 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 temperatures to 350° and bake for 30 minutes until the quiche is light golden brown on top and puffed.
Nutrition Facts : Calories 677.6, Fat 49.5, SaturatedFat 25.6, Cholesterol 265, Sodium 391.5, Carbohydrate 37, Fiber 2.7, Sugar 2.7, Protein 24.4
MINI HASHBROWN QUICHE #SP5
Official Contest Entry: Simply Potatoes 5Fix. Breakfast bites with bacon, egg, and cheese. Super easy and fun to eat for kids of all ages!
Provided by Susan D.
Categories Breakfast
Time 40m
Yield 12 Mini Hashbrown Quiche, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, combine hash browns and vegetable oil.
- Using a mini-cupcake pan (spray first), fill 12 mini-cups with hash brown mixture, about halfway up. Cook for 20 minutes in oven.
- Remove from oven and add bacon and half of the cheese, enough to cover the hash browns.
- Pour eggs into each one until it is even with the top.
- Add other half of the cheese, then cook for 15 minutes, or until slightly brown on top.
- Allow to cool for 5 minutes, then remove from pan and enjoy!
Nutrition Facts : Calories 304.1, Fat 24.2, SaturatedFat 8.7, Cholesterol 305.9, Sodium 564.2, Carbohydrate 3, Sugar 0.3, Protein 17.9
HASH BROWN QUICHE CUPS
Steps:
- Preheat oven to 400°. Grease 8 muffin cups., In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes., For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes., Freeze option:Freeze cooled baked tarts for up to 3 months. To use, reheat tarts on a baking sheet in a preheated 350° oven until heated through, 5-10 minutes.
Nutrition Facts : Calories 180 calories, Fat 11g fat (5g saturated fat), Cholesterol 205mg cholesterol, Sodium 375mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
HASH BROWN CRUST MINI QUICHES
Ready, Set, Cook! Special Edition Contest Entry: Potatoes and eggs are a perfect match. I've made these hash brown shells before and filled them with scrambled eggs, salsa and cheese, so I figured, why not bake a quiche in them? Cutting into it, you also get the nice surprise of a creamy, goat cheese filled center. Make sure that your hash brown mixture is well-combined and firmly pressed into the tins so that you end up with a nice, crispy, supportive shell.
Provided by flyincook
Categories Breakfast
Time 1h25m
Yield 6 mini quiches, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees. In a large mixing bowl, combine the Simply Potatoes Shredded Hash Browns, panko bread crumbs and flour. Add the melted butter and mix well. Lightly beat the egg whites and add them to the bowl. Stir in the salt and pepper and mix until combined. Generously coat a 6-cup jumbo muffin tin with the non-stick spray. Evenly divide the potatoes among the 6 cups and using your fingers or the back of a spoon, press them firmly against the bottoms and all the way up the sides of the cups. Bake them for 30 minutes. While the shells bake, prepare the filling by beating the eggs, whipping cream and mustard together in a medium mixing bowl. Stir in the bacon pieces, green onions and red bell pepper. When the shells are done pre-baking, set the pan on the stovetop and place 1 tablespoon of goat cheese in the bottom of each shell. Give the filling a good stir, then, using a small ladle, fill each shell up to the rim. Bake them for 25-30 minutes, until the centers are set and the tops are puffed and golden brown. Let cool in the pan for at least 5 minutes before transferring them to plates. Use a flexible spatula to lift them out of the muffin tin. Serve warm. Makes 4 servings ( 1 1/2 mini quiches per serving).
Nutrition Facts : Calories 436.6, Fat 38.9, SaturatedFat 22.7, Cholesterol 298, Sodium 885.3, Carbohydrate 11.5, Fiber 1, Sugar 1.5, Protein 11.1
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