Veggie Quiche with Hash Brown Crust

Photo by Kathleen W.
Adapted from temp-tations.com

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

8

servings

Adapted from temp-tations.com

Ingredients

  • CRUST

  • 4

    cups frozen hash brown potatoes, defrosted

  • 2

    tablespoons olive oil

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • FILLING

  • 1

    teaspoon olive oil

  • 1

    sweet yellow onion chopped, about 2 cups

  • 1

    red bell pepper chopped, about 1 1/4 cups

  • 8

    ounces sliced mushrooms

  • 1/2

    teaspoon salt

  • 4

    large eggs

  • 5

    large egg whites

  • 1/2

    teaspoon hot sauce, optional

  • 1/2

    cup shredded low fat mozzarella cheese

Directions

1. Heat oven to 450 degrees. Make sure your defrosted hash brown potatoes are as dry as possible. (Lay them on paper towels and pat dry, or wring out in a dishtowel.) Mix dried potatoes with olive oil, salt and pepper. Spray a temp-tations® 9” pie dish with non-fat cooking spray, and pour in the potato mixture. Press potatoes evenly into the dish, making sure they go all they way up the sides. Bake 25 minutes, until crust is golden. Set aside. 2. Reduce oven temperature to 350 degrees. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onions and cook until beginning to brown, about 7 minutes. Add mushrooms and peppers and cook until vegetables are softened and no liquid remains in the pan, about 5 minutes. Add ½ teaspoon salt and cook for 1 minute more. Set aside. 3.Beat together eggs, egg whites and hot sauce in a large temp-tations® bowl. Add the vegetable mixture and stir to combine. Transfer mixture to the prepared pie shell and sprinkle with cheese. Bake until cooked through and slightly puffy, about 35-40 minutes. Let sit at least 5 minutes before slicing.

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