Frozen shredded potatoes are the base of this twist on a classic quiche. Try making and freezing the crust ahead of time for an easy brunch recipe.
Ingredients
- Cooking spray
- ½ (30 oz) bag frozen shredded hash browns, thawed
- 2 tbsp olive oil
- 1 ¼ cups reduced-fat shredded Cheddar cheese, divided
- ½ (16 oz) bag frozen chopped broccoli, thawed
- 6 large eggs
- 1 ½ cups low-fat milk
- 1 tsp Dijon mustard
Steps
- Preheat oven to 425°F. Spray a 9-inch pie plate with the cooking spray. Squeeze as much liquid out of the thawed potatoes as possible. To a medium bowl, add squeezed potatoes, oil, and ¼ cup cheese. Season with salt and pepper and toss to combine.
- Firmly press potato mixture into prepared pie plate. Bake 25–30 min., until potatoes are starting to brown. Let cool slightly. Reduce oven to 350°F.
- Meanwhile, microwave the broccoli according to package directions and drain very well. In a large bowl, combine the eggs, milk, and mustard. Whisk together until smooth. Season with salt and pepper.
- Add the broccoli and ¾ cup cheese to crust. Slowly add the custard over the filling. Sprinkle remaining ¼ cup cheese over the quiche. Bake 35–40 min., until filling is just set. Let quiche cool 10 min. before serving.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Wheat-free
Tags
- Nut Free
- February March 2023
- vegetarian
- Wheat Free
- gluten free
- Breakfast Favorites Cookbook
- Guiding Stars
- Meal Planning
- Celebration Moments
- Entertaining
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