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Lighter Hash Brown Quiche

By Deen Brothers


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1 tablespoon olive oil
  • 1 finely chopped onion
  • 1 (8 oz) package sliced cremini mushrooms
  • 1 cup refrigerated shredded hash browns
  • 1/2 cup diced cooked ham
  • 1 cup reduced fat milk
  • 3 large eggs
  • 1/4 cup half and half
  • 3 thinly sliced scallions
  • 1/4 teaspoon salt
  • 1 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 to 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.

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