Description
A savory quiche with a crispy hashbrown crust filled with vegetables and eggs.
Ingredients
Scale
- 4 cups hashbrowns
- 1 cup shredded cheese
- 6 large eggs
- 1 cup milk
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- Press the hashbrowns into a pie dish to form the crust.
- Bake the crust for 20 minutes until golden brown.
- In a bowl, whisk the eggs and milk together.
- Add the bell peppers, onions, salt, pepper, and garlic powder to the egg mixture.
- Pour the mixture into the baked crust.
- Sprinkle cheese on top.
- Bake for an additional 25-30 minutes until the eggs are set.
- Let it cool for a few minutes before slicing.
Notes
- Use frozen hashbrowns for convenience.
- Feel free to add cooked meats like ham or bacon.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Crispy Hashbrown Crusted Western Quiche