Breakfast and Brunch Recipes
Hash Brown Quiche
Yield: 6 servings
Ingredients
- 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 (5 ounce) can chunk chicken
- 1 cup skim or low-fat milk
- 2 tablespoons sliced almonds
Instructions
- Evenly coat 9-inch pie plate with spray. Set aside.
- In medium bowl, beat together 1 egg and 1/4 teaspoon of the celery salt. Stir in potatoes until well combined.
- To form crust, press potato mixture onto bottom and up sides of lightly greased 9 inch pie plate.
- Bake in preheated 375 degrees F oven 5 minutes. Remove from oven. Sprinkle with vegetables and chicken.
- Beat together milk, remaining eggs and remaining celery salt until well blended. Pour over vegetables and chicken. Sprinkle with almonds.
- Bake in preheated 375 degrees F oven until knife inserted near center comes out clean, about 45 minutes.
- Let stand for 5 minutes before serving.
Attribution
Recipe and photo used with permission from:
American Egg Board