Hash Brown, Tomato and Mozzarella Quiche

By Susan52

Ingredients

• 2teaspoons2 teaspoons plus 2 tablespoons extra-virgin olive oil
• One16-ounce packageOne 16-ounce package frozen shredded hash browns, thawed, excess water squeezed out
• Kosher salt and freshly ground black pepper
• Cooking spray
• 6large6 large eggs, lightly beaten
• 3/4cup3/4 cup half-and-half
• 1 1/2cups1 1/2 cups red and yellow cherry tomatoes, halved
• 1/2cup1/2 cup fresh basil leaves, roughly chopped
• 1/4cup1/4 cup fresh chives, finely chopped
• 4ounces4 ounces part-skim mozzarella, shredded

Details

Servings 4
Preparation time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

Special equipment: a 9 1/2-inch deep-dish glass pie dish

Preheat the oven to 450 degrees F. Coat a 9 1/2-inch deep-dish glass pie dish with 2 teaspoons of the oil.

Toss the hash browns, the remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl to mix well. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 400 degrees F, and bake until golden brown, 20 minutes more; set aside until cool to the touch. Lower the oven temperature to 350 degrees F.

Beat the eggs, half-and-half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Place the tomatoes, basil and chives on the crust, pour the egg mixture over them and top with the mozzarella. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes. Let cool for 20 minutes, then slice and serve.