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Hash Brown Quiche 2

Hash Brown Quiche


  • Cooking spray
  • 6 eggs, divided
  • 3/4 teaspoon celery salt, divided
  • 2 cups (about 12 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups (about 12 ounces) frozen vegetable blend
  • 1/2 cup diced cooked chicken OR 1 can (5 ounces) chunk chicken
  • 1 cup skim or low-fat milk
  • 2 tablespoons sliced almonds

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  1. Evenly coat 9-inch pie plate with spray. Set aside.
  2. In medium bowl, beat together 1 egg and 1/4 teaspoon of the celery salt. Stir in potatoes until well combined.
  3. To form crust, press potato mixture onto bottom and up sides of lightly greased 9-inch pie plate.
  4. Bake in preheated 375 degrees F oven 5 minutes. Remove from oven. Sprinkle with vegetables and chicken.
  5. Beat together milk, remaining eggs and remaining celery salt until well blended. Pour over vegetables and chicken. Sprinkle with almonds.
  6. Bake in preheated 375 degrees F oven until knife inserted near center comes out clean, about 45 minutes.
  7. Let stand for 5 minutes before serving.

6 servings

Recipe and photo credit (used with permission): American Egg Board