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

Ingredients:
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

Directions:
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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Leave a Comment

Reader Comments:

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

By Bonita carmean on April 06, 2014

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

By Jennifer on April 04, 2014

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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

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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

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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

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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

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

By Flora bell pickett on September 28, 2013

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? 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

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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

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

By donna derr on December 30, 2011

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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 ljudd123@gmail.com on December 23, 2011

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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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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am