Hash Brown Quiche Bake

A sad but true fact, I am not Pioneer Woman or the Homesick Texan.  They lay their food out beautifully to take pictures.  I am sure they also use something besides their cell phone for this task!   You will not see Ham, Cheese or Bell Pepper in any of the pictures here <sigh>.  Here are my excuses (1) I am using Kielbasa Sausage tonight, not ham, (2) Cheese…ugh…I was supposed to have the cheese in the picture?  (3) The Bell Pepper is missing in action, I need to go to the grocery store.

Hash Brown Quiche Bake

As you can see, the potatoes are already lining the pie plate.  Bring the potatoes up on the sides of the dish.  Bake at 425°F for about 25 minutes, until lightly browned.  Remove from the oven; sitting on a rack to cool for 10 minutes. 

Reduce the oven temp to 350°F.


These are the onions and meat chopped. 

You should have green bell pepper here too.


Whisk together the milk, eggs, salt and pepper.



Onions, MIA Peppers and Meat are layered.



 Pour milk and egg mixture over the cheese.

Oh, you may realize that I use more than 1 cup of Cheese

…mmmm …… love Cheese!



Hot!  Hot!

Side Note:  Don’t you love my retro pink countertop???

…you should have seen the pink stove and oven when we moved in!






Hash Brown Quiche Bake

Preheat oven to 425°F

3 cups shredded potatoes thawed between paper towels – this is where I use 1 package of Simply Potatoes

1/3 cup melted butter

1/4 cup chopped onion

1/4 cup green bell pepper, chopped

4 ounces of Cheese, shredded (1 cup)

2 large eggs, beaten

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

Press potatoes in the bottom of a 9″ pie plate that has been sprayed with non-stick spray.  Bake for 25 minutes or until lightly browned; cool on a wire rack for 10 minutes.  After removing the hash browns, lower the oven to 350°F.

Layer bell peppers, onion, meat and cheese in the indention of the hash brown shell.

In a bowl or measuring cup, mix together the milk, eggs, salt and pepper until well mixed; pour over the veggie and meat layers.  Bake for 25 to 30 minutes, until eggs are set.  Let stand for 10 minutes before serving.

A tossed green salad is great with this.


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June 2010
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