Hash Brown Quiche

By carlaschwartz

Ingredients

• Cooking spray
• 6 large eggs, divided use
• 3/4 teaspoon celery salt, divided use
• 2 cups (about 12 ounces) frozen shredded hash brown potatoes, thawed
• 2 cups (about 12 ounces) frozen vegetable blend
• 1/2 cup diced cooked turkey or chicken
• 1 cup nonfat or low-fat (1%) milk
• 2 tablespoons sliced almonds

Details

Servings 6
Adapted from cooksrecipes.com

Preparation

Step 1

Evenly coat deep 9-inch pie plate with spray. Set aside.

In medium bowl, beat together 1 of the eggs 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 pie plate.

Bake in preheated 375°F (190°C) oven 5 minutes.
Remove from oven.

Sprinkle with vegetables and turkey.

In medium bowl, beat together milk, remaining 5 eggs and remaining 1/2 teaspoon celery salt until well blended.

Pour over vegetables and turkey.

Sprinkle with almonds.

Bake in preheated 375°F (190°C) oven until puffed in center and knife inserted near center comes out clean, about 45 minutes.

Let stand 5 minutes before serving.