Delicious Hashbrown Quiche: My Recipe & Notes

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Discussion Overview

This thread centers around a recipe for hashbrown quiche, with participants sharing their experiences, modifications, and variations. Many contributors discuss their personal preferences and ideas for enhancing the dish.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, found the recipe to be a good base and suggested adding various fillings based on personal preference.
  • Another participant shared that omitting green onions made the dish taste flat and expressed a desire to try it with broccoli instead of meat.
  • Several users mentioned enjoying the recipe as is, with one noting that leftovers can be frozen for quick breakfasts.
  • One participant highlighted the versatility of the recipe, suggesting it could cater to both veggie and meat lovers.
  • Another participant shared their experience of making the dish with different meats and adding salsa, finding it enjoyable.
  • One user proposed the idea of transforming the quiche into a breakfast burrito by using tortillas.
  • Several participants discussed the need for additional seasoning or sharper cheese to enhance flavor.
  • One participant questioned the use of hashbrown patties instead of regular hashbrowns, noting it seemed like an extra step.

Areas of Agreement / Disagreement

Views differ on specific ingredients and modifications, with no clear consensus on a single preferred method or variation of the recipe.

Contextual Notes

Participants are sharing personal cooking experiences and preferences related to the hashbrown quiche recipe, exploring various adaptations and enhancements.

Who May Find This Useful

Consultants looking for recipe ideas and variations to share with their clients or at events may find this discussion beneficial.

KellyTheChef
KellyTheChef
Gold Member
Messages
7,533
Hi all! I just made these for lunch today...I thought they were good, but will make some adjustments/notes for next time:

1. Definately use the mix n chop for chopping up the hashbrowns...made that part very easy and sells another product!

2. I will season (salt and pepper) the hashbrowns next time...I thought that part was rather "flat" tasting.

3. Definately let the bottom crust start to brown during the first cooking. I thought mine was a little soft, and would have tasted better if I would have baked it a little longer.

I really like this recipe as a super "base" recipe. You can add/subtract any fillings that you like or have on hand! I made it with sausage (didn't have ham on hand) and on about 1/4 of it I added sauteed red onions and tomato dices before cooking. Of course the GOOD ones (with sausage, onion, and tomato) were MY pieces...LOL ;) since the rest of my family doesn't care for FLAVOR in their food!! :eek:

Has anyone else tried these and liked them and/or wanted to change it up slightly?
 
I definately like them. The first time I made them the grocery store didn't have the green onions so I left them out. It was very flat. It needed that extra kick. I would like to try it without any meat at all and put broccoli in instead.
 
Made them as directed ... they were awesome! The whole family loved them. If you have leftovers, cut them up, flash freeze them and toss them into a freezer bag. Then pull out what you need, nuke them for 1 minutes, maybe 1-1/2, and you have breakfast fast!
 
  • Thread starter
  • #4
Dawn4 said:
I definately like them. The first time I made them the grocery store didn't have the green onions so I left them out. It was very flat. It needed that extra kick. I would like to try it without any meat at all and put broccoli in instead.
Click to expand...
Yea, I didn't do the green onions either (cuz no one but me would like them) and I know it would have been better WITH them! That's why I added my sauteed onions...but those are so sweet they didn't add any kick!:love:
 
I think this is going to be one of my favorite recipes, only because there is going to be so many variations to it.
Veggie lovers, meat lovers or 1/2 & 1/2. I bought the Bob Evans seasoned hash browns for flavor to try at home and it was very good.
 
I'm actually thinking of doing brunch-type shows in the months of September and October. Obviously I can do these at any time, but I'm thinking that once the kids go back to school the moms will have some free time and I can suggest these early day parties. This is a great menu idea.
 
Does someone have the Brunch Squares recipe? I couldnt find it on here. Thanks,
 
feather18 said:
Does someone have the Brunch Squares recipe? I couldnt find it on here. Thanks,
Click to expand...
Heather - its in the New Seasons Best Cookbook, and also on CC under recipes!:thumbup:
 
I made these sans meat on Friday and they were yummy. I made them on Sat at a brunch show with ham, and they were yummy. Both times I added salsa to my serving. I think this is a great recipe that can be played with. I wonder about a pepper jack cheese?
 
  • Thread starter
  • #10
smallfarmmom said:
I made these sans meat on Friday and they were yummy. I made them on Sat at a brunch show with ham, and they were yummy. Both times I added salsa to my serving. I think this is a great recipe that can be played with. I wonder about a pepper jack cheese?
Click to expand...

Mmmmmm....good idea!

So is your salsa idea!!
 
  • Thread starter
  • #11
I was just thinking...if I cut these into thin "strips" I can stick them in a soft flour tortilla and heat them up...add some salsa and you have a breakfast burrito! I think my DS will love these for school mornings!
 
I love the burrito idea! I have made these three times now, once with sausage and twice with ham. I liked it with sausage better. I ususally do let the hashbrown brown a bit more and it's pretty good. I agree that it needs a little something more, the salsa idea is great!

Any idea why the recipe calls for the hashbrown patties instead of regular hashbrowns? It seems like an extra step to have to crumble them up.
 
  • Thread starter
  • #13
sfdavis918 said:
I love the burrito idea! I have made these three times now, once with sausage and twice with ham. I liked it with sausage better. I ususally do let the hashbrown brown a bit more and it's pretty good. I agree that it needs a little something more, the salsa idea is great!

Any idea why the recipe calls for the hashbrown patties instead of regular hashbrowns? It seems like an extra step to have to crumble them up.
Click to expand...


HO Test Kitchens said it's cuz the patties are pre-browned. If you used regular ones, they would have to cook a LOT longer...
 
i made them last weekend and used a bag of southern potato hashbrowns, the small chunked potatos and they were very good. That is probably how i will continue to make them.
 
KellyTheChef said:
Hi all! I just made these for lunch today...I thought they were good, but will make some adjustments/notes for next time:


2. I will season (salt and pepper) the hashbrowns next time...I thought that part was rather "flat" tasting.
Click to expand...


Using the salt & pepper mill - showing ANOTHER tool!!
 
Hmmm.... I think I will need to make this soon. Sounds great! I have SOOOOO many favorites in this SB and the new 29 minute cookbook!!:love:
 
Made these for cluster meeting Friday. We decided that they'd be good with some salsa on top, and made with sharper cheese. The colby-jack just didn't add much to it. And instead of ham, we'd try bacon. I think mushrooms would be really good, too.
 
KellyTheChef said:
HO Test Kitchens said it's cuz the patties are pre-browned. If you used regular ones, they would have to cook a LOT longer...
Click to expand...

That makes sense, thanks!:thumbup:
 
Oh ok thank you!!
 
I'm going to have to change my recipe up a little too. It was really, really good and I really, really like it, but I bet sharp cheese and a few other ingredients will make it much better.
 
Could you treat this recipe like an omlete. Adding things you like to it or your host might like to add in it? Thats how I look at this recipe. IMO. What do you think just curious to know.
 

Frequently Asked Questions

What ingredients do I need for the Delicious Hashbrown Quiche?

To make the Delicious Hashbrown Quiche, you will need hashbrowns, eggs, milk, cheese, cooked bacon or sausage, and your choice of vegetables such as bell peppers or onions. Seasoning like salt and pepper will also enhance the flavor.

How do I prepare the hashbrown crust for the quiche?

To prepare the hashbrown crust, preheat your oven and mix the thawed hashbrowns with melted butter, salt, and pepper. Press the mixture into the bottom and up the sides of a pie dish to form a crust, then bake it until it's golden brown before adding the filling.

Can I customize the ingredients in the quiche?

Absolutely! The Delicious Hashbrown Quiche is very versatile. You can customize it by adding different meats, cheeses, or vegetables according to your taste preferences. Just make sure to adjust the cooking times if you're using ingredients that require longer cooking.

How long should I bake the quiche, and how do I know when it's done?

Bake the quiche for about 30-40 minutes at 375°F (190°C). It’s done when the center is set and a knife inserted into the middle comes out clean. The top should also be lightly golden.

Can I make the quiche ahead of time?

Yes, you can prepare the quiche ahead of time! You can assemble it the night before and store it in the refrigerator until you're ready to bake it. Alternatively, you can bake it, let it cool, and then refrigerate it for up to 3 days. Reheat it in the oven before serving.

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