Paula Deen’s Cheesy Hash Brown Quiche Recipe

This hash brown quiche is a simple, satisfying breakfast or brunch dish featuring a crispy hash brown crust and a creamy, savory egg filling. Using frozen shredded hash browns keeps prep quick, and the filling is easy to customize with leftover ham, bacon, sausage, or vegetables for a versatile meal that works for brunch, meal prep, or a hearty breakfast-for-dinner.

If you enjoy Paula Deen–style comfort food, try other favorites like Crock Pot Mac and Cheese or Pepper Jelly Glazed Ham. This recipe adapts well to different proteins and vegetables, so feel free to switch ingredients to suit your pantry.

Why You Will Love This Recipe

• Easy shortcut crust – No need for pie dough; shredded frozen hash browns form a quick, crunchy crust.
• Perfect for brunch or meal prep – Delicious hot or reheated, and easy to portion for the week.
• Crispy and creamy texture – A crunchy potato shell contrasts with a soft, custardy egg center.
• Customizable – Swap ham for bacon, sausage, or a mix of vegetables.
• Use leftovers – A great way to repurpose diced cooked ham or other cooked proteins.

Ingredients Needed

• 3 cups shredded frozen hash browns, thawed and drained – Squeeze out excess moisture so the crust crisps.
• 2 tablespoons butter – Melted and mixed into the hash browns to help them brown.
• 3 large eggs, beaten – Form the base of the quiche filling.
• 1 cup 1% milk – Use your preferred milk; lactose-free or higher-protein milks work fine.
• ¾ cup diced cooked ham – Or substitute cooked bacon, sausage, or diced vegetables.
• ½ cup diced green onions
• ½ cup reduced-fat cheddar – Any shredded cheese you like will work.
• Salt and freshly ground black pepper, to taste

How to Make Hash Brown Quiche

Step 1: Preheat the oven to 450°F (230°C). Pat the thawed hash browns with paper towels to remove as much moisture as possible. In a 9-inch pie plate, combine the drained hash browns with the melted butter.

Press the mixture firmly into the bottom and up the sides of the pie plate to form an even crust. Bake for 20–25 minutes, until the edges and top begin to turn golden and crisp.

Step 2: While the crust bakes, whisk the eggs and milk together in a large bowl. Stir in the diced ham, green onions, shredded cheese, salt, and pepper.

Once the hash brown crust is golden and crisp, reduce the oven temperature to 350°F (175°C). Pour the egg mixture into the prepared crust and return the quiche to the oven. Bake for about 30 minutes, until the top is lightly golden and the filling is set and puffed.

Step 3: Allow the quiche to rest a few minutes, then slice into 8 equal pieces. Serve warm with fruit, a simple salad, or breakfast sides.

How to Keep Hash Brown Quiche from Getting Soggy

• Squeeze out as much moisture as possible from thawed hash browns before forming the crust.
• Pre-bake the hash brown crust until it’s golden and beginning to crisp.
• Avoid adding excessive liquid to the egg mixture—use a standard egg-to-milk ratio.

Tips for Hash Brown Quiche

Thaw frozen hash browns in the refrigerator or a bowl of cold water, then press them between paper towels to remove moisture—this step is key to a crisp crust.

Swap the ham for cooked bacon, crumbled sausage, or sautéed vegetables like bell peppers, spinach, or mushrooms to change the flavor profile. If you prefer a firmer filling, add an extra egg or slightly less milk.

Recipe FAQs

More Paula Deen Recipes

• Paula Deen’s Crockpot Mac and Cheese
• Paula Deen Monster Cookies
• Paula Deen’s Corn Casserole
• Paula Deen’s Taco Soup
• Paula Deen Chicken and Dumplings

If you try this Hash Brown Quiche, please leave a star rating and a comment to share how it turned out. I love hearing feedback and tips from readers.

Recipe adapted from Paula Deen.

Hash Brown Quiche

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• Author: Jenna
• Prep Time: 10min
• Cook Time: 55 min
• Total Time: 1 hr
• Yield: 8
• Category: Easy
• Method: Oven
• Cuisine: American