Hash Brown ’n’ Veggie Quiche

This veggie-packed breakfast tart makes a great addition to any holiday brunch or potluck since it’s just as tasty at room temperature as it is warm.

Ingredients

• 1½ lb. peeled potatoes, shredded and squeezed
• 5 large eggs, divided
• 2 Tbs. butter, melted
• 1¼ cups shredded Swiss cheese
• 1½ cups low-fat milk
• 2 tsp. Montreal chicken seasoning
• 2 tsp. Dijon mustard
• 1½ cups cooked chopped broccoli
• ¼ cup minced scallions
• ¾ cup diced roasted peppers

Instructions

1. Heat oven to 425°F. Line sides of springform pan with parchment; grease. Wrap outside of pan with foil; place on baking sheet. Mix potatoes, 1 egg and butter; press into bottom and up sides of pan. Bake 30 min. or until browned. Sprinkle with 1 cup cheese. Bake 5 min. Let cool. Cover; chill overnight.
2. In bowl, mix milk, seasoning, mustard and remaining eggs. Add last 3 ingredients. Season with salt and pepper. Chill overnight.
3. Heat oven to 350°F. Pour custard into crust. Sprinkle with remaining cheese. Bake 40 min. or until set. Let sit 15 min. Remove from pan; slice to serve.