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Hashbrown Crusted Quiche
Ave. Rating is 4.25 (4 ratings) Add Your Comments and Ratings

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This potato crusted quiche was the surprise hit of my mothers Yom Kippur Break Fast. I used a few strips of soy "bacon" mixed in with the vegetable blend. You can substitute milk for the heavy cream. Enjoy!

Serves: 4-6

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Ashkenazi Dairy Entree
Yom Kippur

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1 package hash browns (from refrigerator section in grocery store)
3/4 cup melted butter
3 eggs
1/2 cup Heavy Cream
1/2 cup diced red peppers
1/2 cup sliced mushrooms
1 1/2 shredded mozzarella or white cheddar cheese
2 slices soy "bacon"


  1. Take a 9 inch pie pan and press hash browns on bottom and sides to form crust.
  2. Take melted butter and paint it over all exposed hash browns, sprinkle with kosher salt and bake at 425 degrees for 20-25 minutes until light golden brown.
  3. Saute onion, peppers and mushrooms.
  4. Cook 2 slices soy "bacon".
  5. Crumble cooked soy "bacon" in vegetable mix.
  6. Mix 1/2 cup of cheese with the vegetable mixture.
  7. When hash brown crust comes out of oven, put 1/2 cup of cheese on bottom of crust, then layer with sauteed vegetable/"bacon" mixture.
  8. Take 3 eggs and beat with 1/2 Cup heavy cream and mix remaining 1/2 cup of cheese in egg/cream mixture and pour on top of vegetable mix.
  9. Bake at 350 degrees until golden brown (approximately 20-25 minutes).

Reader Comments

yummy says...
Rating is 5

I just ate this delicious quiche recipe! :)
Oct 4, 2009 (report abuse)

yum says...
Rating is 4

this recipe was yummy HOWEVER, 3/4 cup of butter is waayy too much. try about 1/4 cup. also the ingredients list doesn't mention the onion. i put my soy bacon in the toaster oven and it worked very well.
Dec 30, 2009 (report abuse)

Holly says...
Rating is 4

This was delicious. I used the quarter cup butter recommended by another reviewer and that was plenty. It's easy to make and tastes great. I'm bringing one to school for the staff appreciation breakfast.
Aug 27, 2010 (report abuse)



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