Home - Recipes - Hash Brown Broccoli-Cheddar Quiche

Hash Brown Broccoli-Cheddar Quiche

Frozen shredded potatoes are the base of this twist on a classic quiche. Try making and freezing the crust ahead of time for an easy brunch recipe.

Serves 8
Ready in 75 mins
Prep time 10 mins
Cooking time 65 mins
215 calories per serving


> Cooking spray
> 1/2 (30 oz) bag frozen shredded hash browns, thawed
> 2 tbsp olive oil
> 1 1/4 cups reduced-fat shredded Cheddar cheese, divided
> 1/2 (16 oz) bag frozen chopped broccoli, thawed
> 6 large eggs
> 1 1/2 cups low-fat milk
> 1 tsp Dijon mustard


Preheat oven to 425°F. Spray a 9-inch pie plate with the cooking spray. Squeeze as much liquid out of the thawed potatoes as possible. To a medium bowl, add squeezed potatoes, oil, and ¼ cup cheese. Season with salt and pepper and toss to combine.
Firmly press potato mixture into prepared pie plate. Bake 25–30 min., until potatoes are starting to brown. Let cool slightly. Reduce oven to 350°F.
Meanwhile, microwave the broccoli according to package directions and drain very well. In a large bowl, combine the eggs, milk, and mustard. Whisk together until smooth. Season with salt and pepper.
Add the broccoli and ¾ cup cheese to crust. Slowly add the custard over the filling. Sprinkle remaining ¼ cup cheese over the quiche. Bake 35–40 min., until filling is just set. Let quiche cool 10 min. before serving.

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