The Deen Bros. Lighter Hash Brown Quiche

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By Bobby and Jamie Deen

The Deen Bros. Lighter Hash Brown Quiche

189 Fewer Calories
18 g Less Fat

1 tablespoon olive oil
1 onion, finely chopped
1 (8-ounce) package cremini mushrooms, sliced
1 cup refrigerated shredded hash browns (such as Simply Potatoes)
1/2 cup cooked diced ham
1 cup reduced-fat (1%) milk
3 large eggs
1/4 cup half-and-half
3 scallions, thinly sliced
1/4 teaspoon salt
Pinch ground nutmeg
2/3 cup shredded reduced-fat Cheddar cheese

Preheat the oven to 375°F. Spray a 9-inch round quiche dish or pie plate with cooking spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, until tender, 6 – 8 minutes.  Add the potatoes and ham and cook, stirring occasionally, until the potatoes are tender, about 10 minutes.  Spread the mixture into the prepared dish.

Whisk together the milk, eggs, half-and-half, scallions, salt, and nutmeg in a large bowl until blended. Stir in the cheese. Pour evenly over the potato mixture.  Bake until the top is golden and a knife inserted into the center comes out clean, about 25 minutes.

Prep Time: 15 min
Cook Time: 45 min
Difficulty:  Easy
Servings: 6

Original recipe courtesy Paula Deen: Hash Brown Quiche
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

Per Serving: 172 Cal; 13 g Protein; 7 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 14 g Carb; 1 g Fiber; 3 g Sugar; 151 mg Calcium; 1 mg Iron; 436 mg Sodium; 132 mg Cholesterol

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Reader Comments:


I miss you but watch you with your sons .just stay happy an your old self

By Bonita carmean on April 06, 2014


I make this last weekend and it was so good. I will so be making this one again.

By Jennifer on April 04, 2014


Every recipe of yours that I cook is better than the one before. The stuffed pork chops absolutely ROCK. Keep up the great work.

By Brenda C Johnson on November 15, 2013


Paula I have all your cook books and I have brought your blue berry muffins to work for a bunch of guys!!! they were gone in a minuet!!! I think you are a fabulous women and I miss you sooooo much on the food net work. they made a big mistake taking you off that. You were the show!!!! Just start your own up again and watch love you Paula my sisters name was Paula. She passed away from ovarian cancer I miss her dearly... Keep going Paula we all love ya xxxxxxoooooo Wendy from the north side

By wendy on October 20, 2013


Tried the quiche for dinner tonight...swapped out ham for hot Italian sausage (left over from grinders last night) and switched chedder cheese for fontina cheese. Was FANTASTIC!!! Loved the hash brown crust. **** be CAREFUL dircectons say bake 25 minutes in one part and 45 minutes in another, I baked around 40 minutes and it was perfect.

By Maggie on September 29, 2013


I am excited to try this. However, I am to watch my Fat grams. I have a heart conditon and the doctors want me to watch the fat grams. I am guessing the fat intake comes from the hash browns, ham and cream. I plan to make it your way. Then second try using real potatos, one egg then egg substitue to make the 3 eggs. What are your thoughts on this? By the way I miss Paula on tv. I had many of her shows tape then my DVD recorder had a problem and lost them all. The show in MN was cancelled so I wasn't able to see her. Bummer for me. Thank you for listening. Barb

By Barb R on September 28, 2013


the dishes were very tasteful! especially enjoyed that they were made with reduced fat ingredients!

By Flora bell pickett on September 28, 2013


? Does the Lighter Hash Brown Quiche freeze well? If so for how long and what is the best way to reheat? Thanks, Charlie Stricklin Charleston, SC

By Charlie Stricklin on September 27, 2013


I love your show and have been watching for some time now. I'm 65yrs old and my husband is 72 and has type 2 diabetes and has to take insulin everyday. I have made several of your (paula's) receipes and because of having to watching what you eat there is not alot of the receipes that I can make anymore. So glad to know that Bobby is doing the lighter side of these special dishes. I think Paula is a special and a giving person. I would love to talk with her sometimes. Keep up the good work.

By Dianne Talbert on January 19, 2012


i love you and all that you represent. your recipies are ausome.

By donna derr on December 30, 2011


best cooking family on t.v.i just love the show and would not missit also the mom of 2 adult sons .we also have a great time together . pray you have a great christmas.

By on December 23, 2011


I enjoyed the Shrimp Stuffed Poatoes. I cook a lot from your recipes. You are such a bubbly person. Enjoy watching you cook for us on your TV Programme.

By Desiree du Plessis on December 22, 2011

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm