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About the Hash Brown Quiche.....
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Posted by
valorie (
My Page) on
Fri, Mar 19, 10 at 11:00
| Hi all! I have company coming in this weekend, and plan to make the Hash Brown Quiche that someone posted...Annie, maybe? I'm sorry if that's the incorrect credit.....
My question is...can I make this in advance? I want to have it for breakfast tomorrow, and thought to make it tonight, but didn't know if the hash browns would get soggy. Has anyone made it ahead of time?
Thanks in advance for any tips!
valorie |
Follow-Up Postings:
RE: About the Hash Brown Quiche.....
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| It's not mine, it's Sue's (cookingrvc). I'm sure it can be made ahead of time because Linda (doucanoe) made two of them and then brought them to Chicago from Minnesota. I think it was made the day before, but it could have been longer than that. And I'm pretty sure it was baked in advance because it would be too darned messy to bring an unbaked quiche by car! Good luck, it was very good, gooey and filling. I cut a slice in half and it was plenty... Annie |
RE: About the Hash Brown Quiche.....
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| Yes, it is Sue's recipe. I make it often, and the one I brought to Chicago was made several days in advance and frozen. Easy to reheat in the oven once thawed, and I don't find that the hash brown crust gets soggy at all, even if I don't freeze first. You're gonna love it! Linda |
RE: About the Hash Brown Quiche.....
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| Gosh...thanks for the QUICK responses!!! I will make it today then! |
RE: About the Hash Brown Quiche.....
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| K how did I miss this one? Recipe please........ sounds like something I'd like to have on hand for cottage weekends. |
RE: About the Hash Brown Quiche.....
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| I need the recipe too! It was wonderful and [erfect for a cottage weekend, or a city one. |
RE: About the Hash Brown Quiche.....
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| I think this might be it. It was posted earlier this week and Annie mentioned it was the one they had in Chicago. Hash Brown Quiche 3c frozen hash browns (Southern Style)
1 small onion, diced
1/3 c butter, melted
1 cooked ham steak, diced
8oz swiss cheese, grated
8oz muenster cheese, grated
2-1/4c milk or cream
6 eggs
Salt to taste Preheat oven to 425F. Mix together hash browns and onion
Press into 9x13 pan . Drizzle with melted butter. Bake 25-35 minutes until golden Reduce oven temperature to 325F. Toss together ham and cheeses, place into hot crust. Mix milk, eggs and salt and pour into crust. Bake uncovered for 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. I've made one that Woodie has posted too but can't find it on this computer. It used Tator Tots for the crust. Very good as I'm sure this one is too. I love these casseroles for breakfast or dinner for a crowd. My group has been known to toss them in the oven after a night of too much fun for a late night/early morning food fix. David |
RE: About the Hash Brown Quiche.....
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RE: About the Hash Brown Quiche.....
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| Thanks David. Linda did a great job of selling me on this recipe. And thanks to Sue. |
RE: About the Hash Brown Quiche.....
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| Thanks David and Linda and thanks valorie for bringing the subject up! |
RE: About the Hash Brown Quiche.....
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| I just wanted to report back that I made this recipe for my company and it was a HUGE hit!!! And yes, David...that's the recipe!! It was delicious!! I made it Friday afternoon, baked it, let it cool and then put it in the fridge to re-heat Saturday morning.....beautifully!! The only change I'd make would be to add more cheese....but then, one can never have enough cheese!! LOL!! Again, thanks for the quick responses and thanks to Sue for giving us all the recipe!!! |
RE: About the Hash Brown Quiche.....
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| Valorie how nice of you to report back. Sounds like you hit it out of the park! |
RE: About the Hash Brown Quiche.....
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| I have a question too, please. Before I get to the store & find myself in a quandry, are Southern-Style potatoes cubed rather than shredded? Or does it particularly matter? |
RE: About the Hash Brown Quiche.....
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| Yes, Kathleen. Get the cubed hash browns. Linda |
RE: About the Hash Brown Quiche.....
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| Oh! Thanks for asking the question Kathleen I probably would have bough the wrong thing. |
RE: About the Hash Brown Quiche.....
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| Thanks, Linda!! (Me too, Chase.) |
RE: About the Hash Brown Quiche.....
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| Does it have to be the cubed hashbrowns? I really like the shreds better, and usually have those on hand. Tami |
RE: About the Hash Brown Quiche.....
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| I've never tried it with the shredded, but I am not sure they would hold up as a "crust". If you do try them, let us know how they work out! Linda |
RE: About the Hash Brown Quiche.....
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I made it this a.m. and served it for lunch with friends. It was a big hit and a real keeper. I substituted 8oz. cooked sweet sausage for the ham and cut the cheese to 8oz.
Thanks for the great recipe. |
RE: About the Hash Brown Quiche.....
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| Oops! I used the shredded hash browns thinking they'd make a better crust. Guess I didn't realize the cubed were "southern" LOL!!! I sure didn't get any complaints, so I guess it was okay! LOL!!! |
RE: About the Hash Brown Quiche.....
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| Has anyone halved the recipe? I'd like to try it for just DH and me. jude |
RE: About the Hash Brown Quiche.....
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| This sounds great..... I want to have a Brunch Party jsut so I can serve it! LOL! Alexa |
RE: About the Hash Brown Quiche.....
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| Jude, For just the two of you, freeze the leftovers and reheat them for a meal later on. That's what I do for Tim and me. But most of the time we just eat it the next day and the day after that! LOL Linda |
RE: About the Hash Brown Quiche.....
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| That often happens with us, Linda. Thanks, jude |
RE: About the Hash Brown Quiche.....
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| Thanks to those who reported back. Most people don't report and we are left wondering. Sometimes I'm guily of that myself. Also, thanks for telling about any changes you made and how you thought they turned out. Beverly |
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