Hash Brown Quiche


Yield: 8 (10-inch) pies/48 servings


  • 14 oz. frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg*
  • 1 oz. salt
  • 0.12 oz. pepper
  • 6 lb. frozen (thawed) shredded hash brown potatoes
  • 5 lb. frozen cut vegetable blend
  • 3 lb. cooked diced chicken
  • 4 lb., 8 oz. frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg**
  • 56 oz. milk
  • 0.25 oz. marjoram
  • 0.12 oz. celery seed
  • 2 oz. salt
  • 8 oz. sliced almonds

*3.5 oz. dried whole egg mixed with 10.5 oz. water

**1 lb. 2 oz. dried whole egg mixed with 54 oz. water

Total approximate weight: 23 lbs., 9 oz.


    1. Using a 3-speed mixer at second speed, mix 14 oz. egg, 1 oz. salt, and pepper for 30 seconds.
    2. Blend hash brown potatoes into egg mixture.
    3. Combine cut vegetable blend and cooked diced chicken in a separate bowl.
    4. Mix 4 lb., 8 oz of egg with milk, marjoram, celery seed, and salt (2 oz.) at second speed for 1 minute.
    5. Press approximately 13 oz. hash brown mixture into each bottom and up sides of 8 (10-inch) spray-coated pie pans. Bake at 375° F for 10 minutes.
    6. Portion 1 lb. chicken-vegetable mixture into each pan. Pour approximately 16 oz. egg mixture over each pan. Sprinkle each pan with 1 oz. almonds.
    7. Bake until knife inserted near center comes out clean, about 50-55 minutes.
    8. Let stand 5 minutes before serving.

Locate a U.S. supplier of REAL egg products


Main Dishes

Made with REAL Eggs


Egg facts



Jalepeno Quiche

Jalepeño Quiche


Pumpkin Pie