Hash brown breakfast quiche
For some reason I did a lot of cooking last week. I even made homemade chicken taquitos.
Totally patted myself on the back for that one!
I think all the meal making happened because I finally took a page out of Steph‘s book and actually planned our meals for the week. Changing up Taco Tuesday went so well, I thought I’d change up Waffle Wednesday (i.e., breakfast for dinner) as well. Looking through my recipe binder of power (aka the binder of power) I found my friend’s breakfast casserole I’d made a couple years ago—one of those “I totally forgot about this and we totally loved it!” recipes.
I love those!
True to form, this hash brown breakfast quiche was still a hit. (Well, it was a hit with four out of six of us; I consider that success when it comes to dinnertime.)
This is one of those recipes where you can easily keep the ingredients on hand. I stock up on the diced ham and Swiss cheese when they’re on sale, and I always double the recipe so we have two quiches. Might as well use the entire bag of hash browns!
Another bonus: the leftovers keep well in the refrigerator and are great for a quick breakfast the next morning.
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Seriously. Make two of these breakfast quiches. You won’t regret it…unless you’re the only one who will eat it, then you might regret eating two full quiches over the course of a week.
Printable recipe for hash brown breakfast quiche below.
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- ½ bag frozen hash browns, thawed (I use the shredded hash browns)
- ¼ cup butter, melted
- 3 eggs
- 1 cup milk
- 1 tsp seasoning salt
- 1 cup shredded mild cheddar cheese
- 1 cup shredded Swiss cheese
- 1 cup diced ham
- Preheat oven to 375 degrees. Spray a 9-inch pie pan with non-stick cooking spray.
- Place hash browns in pan and drizzle with melted butter. Bake for 20 minutes.
- In a bowl combine eggs, milk and seasoning salt and whisk thoroughly. Set aside.
- On top of cooked hash browns, evenly layer cheddar cheese, Swiss cheese and finally the ham. Pour egg mixture over the top.
- Bake at 350 degrees for 40 minutes or until eggs are set. Remove from oven and let sit for 3 to 5 minutes. Serve warm.
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You can read more about the inspiration for this site 
This looks so good and easy! I’m excited to try it. We also do a breakfast for dinner night and I love trying new things. Thanks for the recipe.
AnneMarie´s deep thought ~ My Epic Post-Marathon Meal
[Reply]
Emily Reply:
June 14th, 2012 at 11:58 am
What are some of your other favorite breakfasts for dinner? We do the typical pancakes, waffles and French toast but I love trying new things.
Emily´s deep thought ~ Pretty Darn Funny: “Refiner’s Fire”
[Reply]