Best 8 Ricotta Hashbrowns Quiche 5fix Recipes

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Discovering a tantalizing recipe for a ricotta hashbrowns quiche 5 fix can be an exciting culinary adventure. This delectable dish combines the crispy golden texture of hashbrowns with the creamy richness of ricotta cheese, eggs, and your favorite toppings, resulting in a savory and flavorful meal. Whether you're seeking a hearty breakfast, brunch, or lunch option, this tantalizing quiche offers a versatile and satisfying experience. As you embark on this culinary journey, let's delve into the world of ingredients and techniques, exploring the magic behind creating a perfect ricotta hashbrowns quiche 5 fix.

Check out the recipes below so you can choose the best recipe for yourself!

HASH BROWN QUICHE



Hash Brown Quiche image

A delicious breakfast/brunch recipe using hash browns, diced ham, eggs, etc. Easy to make and everyone loves it!

Provided by WOGSALG

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 9

3 cups shredded hash brown potatoes
⅓ cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
¼ cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
½ cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
  • In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
  • Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 15.9 g, Cholesterol 127.5 mg, Fat 28.9 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 15.5 g, Sodium 793 mg, Sugar 1.6 g

RICOTTA HASHBROWNS QUICHE #5FIX



Ricotta Hashbrowns Quiche #5FIX image

5-Ingredient Fix Contest Entry. This main dish is sure to please. It's mild and deliious loved by adults and children of all ages!

Provided by superlemonbalm

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

11 ounces Simply Potatoes® Shredded Hash Browns
1/2 cup olive oil or 1/2 cup melted butter
1 ounce green onion dip mix
10 large eggs
3 cups whole ricotta cheese

Steps:

  • Place oven rack in the center and preheat to 350 degrees.
  • Mix potatoes, one half onion dip and olive oil in a large bowl. Press it in bottom and sides of a 2 quart baking dish. Bake 15 minutes in preheated oven.
  • In a lg. bowl mix ricotta, eggs and second half onion dip well.
  • Pour egg mixture evenly over top potatoes.
  • Place back in the oven and bake for 40 more minutes until center is firm.

RICOTTA, HAM AND SCALLION TART



Ricotta, Ham and Scallion Tart image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4-6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 13.8-ounce tube refrigerated pizza crust dough
1/2 cup ricotta cheese
1/4 cup heavy cream
1 large egg
2 to 3 bunches scallions
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill or tarragon
Freshly ground pepper
5 ounces deli-sliced ham, cut into 1/2-inch pieces

Steps:

  • Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.
  • Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces.
  • Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.
  • Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 460, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 115 milligrams, Sodium 1,165 milligrams, Carbohydrate 51 grams, Fiber 1.5 grams, Protein 18 grams

RICOTTA AND ARUGULA QUICHE



Ricotta and Arugula Quiche image

Using Pillsbury pie crust as the base, this peppery quiche is a light and tasty choice for breakfast, brunch or dinner.

Provided by By Arlene Cummings

Categories     Breakfast

Time 1h5m

Yield 8

Number Of Ingredients 7

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
5 eggs
1 cup half-and-half
1 cup whole-milk ricotta cheese
Salt and fresh ground black pepper to taste
1 cup coarsely chopped fresh arugula (or baby spinach)
2 cups shredded Italian cheese blend or mozzarella cheese (8 oz)

Steps:

  • Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake about 8 minutes or until very lightly browned.
  • Meanwhile, in medium bowl, beat eggs, half-and-half, ricotta, salt and pepper with whisk or fork until well blended.
  • Alternately layer arugula and cheese in baked shell. Pour egg mixture over layers of arugula and cheese.
  • Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving. Cut into wedges. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

SPINACH-RICOTTA QUICHE



Spinach-Ricotta Quiche image

This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!

Provided by Kim's Cooking Now

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h20m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
⅓ cup finely chopped red onion
1 (8 ounce) package fresh spinach
½ (14 ounce) package pastry for 9-inch double-crust pie
4 large eggs
¾ cup whole-milk ricotta cheese
¾ cup heavy cream
⅓ cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
  • Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
  • Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
  • Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
  • Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
  • Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 13.9 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 11.2 g, Sodium 411.7 mg, Sugar 0.8 g

HASH BROWN QUICHE



Hash Brown Quiche image

We love to have guests stay with us, and this is a great dish to serve for breakfast. To save time in the morning, I sometimes make the hash brown crust and chop the ham, cheese and peppers the night before. As a teacher and farm wife, I'm always looking for easy recipes like this one. -Jan Peters, Chandler, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

3 cups frozen loose-pack shredded hash browns, thawed
1/3 cup butter, melted
1 cup diced fully cooked ham
1 cup shredded cheddar cheese
1/4 cup diced green pepper
2 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes. , Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 263 calories, Fat 20g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 747mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

RICOTTA QUICHE



Ricotta Quiche image

Bake up our double-crust Ricotta Quiche today and enjoy it with the family. This Ricotta Quiche is filled with eggs, Parmesan cheese, spinach and ham.

Provided by My Food and Family

Categories     Dairy

Time 1h45m

Yield 12 servings

Number Of Ingredients 9

1 pkg. (11 oz.) pie crust mix, prepared
4 eggs, divided
2 containers (15 oz. each) POLLY-O Original Ricotta Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup GREY POUPON Dijon Mustard
1/4 cup chopped onion
1/4 tsp. ground black pepper
1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped

Steps:

  • Preheat oven to 375°F. Shape 2/3 of the pastry into large ball; shape remaining pastry into small ball, pinching off small piece to use for decorating. Place larger ball on floured surface; roll out to 5-inch circle. Place on bottom of 9-inch springform pan; press pastry firmly onto bottom of pan to completely cover bottom of pan and about 1 inch up side of pan. Set aside.
  • Separate 1 of the eggs; set egg white aside. Place egg yolk, remaining 3 whole eggs, the ricotta cheese, spinach, Parmesan cheese, mustard, onion and pepper in large bowl. Beat with electric mixer on medium speed until well blended. Stir in ham; spoon into crust.
  • Place small ball of pastry on floured surface; roll into 9-inch circle. Place over filling; press lightly into top edge of pastry around side of pan to seal. Roll out remaining piece of dough; cut out leaf shapes from pastry with sharp knife. Arrange on top of pastry. Cut several slits in top of pie to allow steam to escape. Beat reserved egg white until foamy; brush over pastry.
  • Bake 1 hour or until golden brown. Serve warm. Store leftover pie in refrigerator.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 0.5786 g, Sugar 0 g, Protein 16 g

HASH BROWNS HAM QUICHE



Hash Browns Ham Quiche image

Make and share this Hash Browns Ham Quiche recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups frozen shredded hash browns, thawed
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup shredded monterey jack pepper cheese
1 cup shredded swiss cheese
1 cup diced ham
2 eggs, beaten
1/2 cup whipping cream
seasoning salt
pepper

Steps:

  • Get out the excess moisture by pressing the hash browns between paper towels.
  • Grease a 9-inch pie plate.
  • Press hash browns onto the bottom and up the sides of the pie plate.
  • Drizzle hash browns with melted butter.
  • Bake, uncovered, at 425 degrees, for 20-25 minutes or til the edges are browned.
  • Mix together the cheeses and ham; pour onto crust and spread evenly.
  • In a bowl, mix together the eggs, cream, seasoned salt, and pepper; pour over ham/cheese.
  • In a 350 degree oven, bake, uncovered for 20-25 minutes or until knife comes out clean.
  • Let stand 10 minutes before cutting and serving.

Tips:

  • Choose the right potatoes: Russet potatoes are the best choice for hash browns because they have a high starch content, which makes them crispy when cooked.
  • Shred the potatoes finely: This will help them cook evenly and prevent them from becoming mushy.
  • Season the potatoes well: Salt, pepper, and garlic powder are all good choices. You can also add other spices, such as paprika or cayenne pepper, to taste.
  • Cook the potatoes in a hot skillet: This will help them get crispy on the outside and tender on the inside.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the potatoes will steam instead of fry, and they won't get crispy.
  • Flip the potatoes frequently: This will help them cook evenly.
  • Use a quiche crust that is pre-baked: This will help prevent the crust from becoming soggy.
  • Fill the quiche crust with your favorite fillings: You can use any combination of fillings you like, such as cheese, vegetables, meat, or seafood.
  • Bake the quiche until it is set: The quiche is done when the center is no longer jiggly.

Conclusion:

Ricotta hashbrowns quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes and ricotta cheese, and it can be customized to your liking. With a few simple tips, you can make a perfect ricotta hashbrowns quiche every time.

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