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Crabmeat/Broccoli/Hash browns Quiche


8 Ounces
White select
1 Cup
Steamed until tender
1/2 Cup
Swiss Cheese
1/2 Cup
Cheddar cheese
1/2 Cup
Half and Half Milk
1 Cup
1 Cup
Whole of Reduced Fat
Green onion
1/4 Cup
Hash browns
3 Cups
1/2 Cup
Use with hash browns
Red/Green bell pepper
1/2 Cup
Use for hash browns
Stick (Use for hash browns)

Preparation mode:

As I began to make this crab meat quiche, I thought that hash browns sounded better as a compliment to eggs, instead of using a pie pastry, I thought of making the quiche with hash browns as its base.  I enjoy testing recipes in my kitchen to create a more exciting recipe that does not just call for  the usual ingredients. It took a little trial and error but I knew I wanted hash browns bursting with flavor. In this recipe you will smother down the hash browns with onion and bell pepper.  You might want to cook more because you will be tempted to taste these delicious hash browns.



Start off by cooking the hash browns. Put a stick of butter in a pan and add 1/2 cup of chopped onions and 1/2 cup of bell peppers.  Measure out 3 cups of  frozen hash browns. Add salt/pepper and cayenne to taste. Continue to move hash browns around and scrape up from the bottom of the pan. When hash browns have smothered down(about 10 minutes) remove from heat and set aside. Using a 9 inch pan, preferably a spring pan, add the hash browns to the pan making sure to press down until it is evenly distributed.

In a separate pan, saute’ 1/4 cup of green onion and cook in 2 pats of butter for about 2 minutes. Add the one cup of crabmeat and saute’ for about 2 minutes. Set aside.

In a bowl, add half and half, milk, scrambled eggs, provolone/mozarella/swiss cheese,and fold in crabmeat. Stir together and then add 1 cup of broccoli to the mixture.

Pour the milk and cheese mixture onto the hash browns. Add the 1/2 cup of cheddar cheese on top.


Bake in 350 degree oven for 40 minutes. The egg mixture on top should be firm when done. Let cool and serve.


Serves 6-8