Hashbrown Ham & Cheese Casserole: Comfort Food Meets Healthy For Brunch

Paula Deen's Hashbrown Quiche

MeIs there anything better than quiche for weekend breakfast or brunch?  Heck, I could eat quiche even for lunch and dinner.  But, it’s usually just too darn fattening for anything other than very special occasions.  Or so I thought.

Hashbrown Quiche

Make sure your frozen hashbrowns are thoroughly thawed; I run mine under water in a strainer.

Hashbrown Quiche

Gently press the drained hash browns between paper towels to dry them as best as possible. I actually like to do this the night before, and leave the hashbrowns sitting out all night — it’s the only way I can get them just right.

This warm cheesy comforting quiche is healthy enough to eat any morning — even for my fellow Weight Watchers.  And, surprise upon surprise, it is a Paula Deen recipe!  While I have yet to come across a Paula Deen recipe that does NOT taste delicious, most are just way too fattening for me to make on a regular basis (see my skinnied down version of her uber awesome cheesy gooey Slow Cooker Creamy Mac & Cheese).  But, by substituting out a few lower fat ingredients, this scrumptious dish is both healthy and delicious.

Hashbrown Quiche

In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust.

Hashbrown Quiche

Bake for 20 to 25 minutes until golden brown and starting to crisp. Yeah….I let mine get a little over done.

One key item that I did not have to substitute is frozen hashbrowns.  Yes, they’re hashbrowns. Yes, they’re potatoes.  But, unless fried, frozen hashbrowns are quite lean and Weight Watchers-friendly.  Paula ingeniously uses these for her quiche crust instead of a pie crust.  If sufficiently thawed and dried, then baked, this hashbrown crust turns out nice and crispy.  You don’t feel deprived.

Hashbrown Quiche

Meanwhile, in a large mixing bowl, combine the remaining ingredients.

Hashbrown Quiche

When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Our kids flipped over this quiche when I first made it, and I can’t wait to play around with the ingredients to come up with some additional tasty and healthy variations.

Hashbrown Quiche

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Paula Deen's Hashbrown Ham and Cheese Casserole
 
Weight Watchers Info: 5 PointsPlus (if divided into 6 servings), or 4 PointsPlus (if divided into 8 servings)
Author:
Recipe type: Brunch
Serves: 6-8
Ingredients
  • 3 cups, shredded frozen hash browns, thawed and drained
  • 4 tablespoons (1/2 stick) butter, melted
  • 3 large eggs, beaten
  • 1 cup half-and-half
  • ¾ cup diced cooked ham
  • ½ cup diced green onions
  • 1 cup shredded Cheddar
  • Salt and freshly ground black pepper
Instructions
  1. Preheat oven to 450 degrees F.
  2. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
  3. Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
  4. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

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