Hashbrown Crust Quiche

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix the thawed hashbrowns with melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form a crust.
3. Bake the crust for 15-20 minutes, or until it starts to turn golden brown. Remove from the oven and reduce the oven heat to 350°F (175°C).
4. In another bowl, whisk together the eggs and milk. Stir in the cheese, bacon or ham, mushrooms, and green onions. Season with salt and pepper.
5. Pour the egg mixture into the prepared hashbrown crust. Spread evenly.
6. Bake the quiche for 25-30 minutes, or until the eggs are set and the top is golden brown.
7. Remove from the oven, let it cool slightly, and garnish with fresh parsley if desired before serving.

Chef’s Tips

• Ensure the hashbrowns are well-thawed and dry before forming the crust to prevent sogginess.
• Feel free to add vegetables like spinach or bell peppers for extra nutrition and flavor.
• For a lower-fat version, you can use reduced-fat cheese and milk.

Nutrition (per serving)

Approx. 350 calories, 18g protein, 25g carbs, 20g fat

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