veggie quiche with hash brown crust

Why not combine two of the most delicious breakfast/brunch foods into one dish?! This recipe is as easy as can be- but don’t worry, it will still impress your guests!  Pick any of your favorite veggies/meats/cheeses, and toss them into the egg mixture for your own unique creation.

Here is how I made it:

Veggie Quiche with Hash Brown Crust Recipe:

3 cups frozen hash browns, thawed

3 tablespoons butter, melted

2 eggs

1/2 cup milk (I used low fat)

1/4 teaspoon salt

1/8 teaspoon black pepper

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1/3 cup chopped red bell pepper, roasted (roasting directions below)

1/2 cup shredded cheese (I used a blend of cheddar & Monterey jack)

steps:

1. Heat your oven to 425 degrees F.
2. Pat the thawed hash browns between paper towels in order to soak up excess water, then press them into the bottom/up the sides of a 9 inch pie tin.
3. Drizzle the hash browns with melted butter, and place into the oven for about 20 minutes, or until it begins to brown.
4. AT THE SAME TIME that you place the hash browns into the oven, place your full red pepper on the oven rack so that it can roast while the crust bakes.
5. Remove hash browns and pepper from the oven, and lower the heat to 300 degrees F. Once the red pepper is cool enough to handle, chop and set aside.
6. In a medium bowl, whisk together eggs, milk, salt, and pepper. Toss in the spinach, red pepper, and half of your cheese.
7. Bake the quiche for about 25 minutes or until the egg is cooked through (check by sticking a fork or toothpick into the center, and it should come out clean). During the last 5 minutes of baking, sprinkle the rest of the cheese over the top of the quiche. ENJOY!