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Potato-Crusted Quiche


Rate this recipe 4.5/5 (19 Votes)


  • 3 cups frozen hash browns, thawed
  • 1/4 cup butter, melted
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
  • 4 green onions,sliced


Servings 6
Preparation time 15mins
Adapted from


Step 1

HEAT oven to 375ºF.

PAT hash browns dry with paper towels; place in bowl. Add butter; mix lightly. Press onto bottom and up side of 9-inch pie plate.

BAKE 20 min. or until golden brown. Meanwhile, whisk eggs and milk in medium bowl until blended. Stir in sour cream, then cheese and onions.

REDUCE oven temperature to 350ºF. Pour filling into crust. Bake 30 min. or until center is set and crust is golden brown. Let stand 5 min. before serving.

Kraft Kitchens Tips

Special Extra

Cook and crumble 4 slices OSCAR MAYER Bacon. Add to egg mixture with cheese and onions.

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