Already have an account?

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.

Serving Size:

8

Active Time:

30 min.

Total Time:

2 hrs.

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.

Conversation

All comments are subject to our Community Guidelines. First For Women does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.

More Recipes

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.