Hash Brown Quiche
Yesterday was Pi Day. Last year was the first day I celebrated Pi Day, but since pie is one of my favorite foods I was happy to celebrate it again this year with a day long celebration. We started out the morning with quiche, dinner was pizza pie and our family favorite strawberry pie for dessert.One of my sons isn’t crazy about pie crust, which I find a little annoying since I make a fabulous pie crust. He loves the fillings, but just leaves the wonderful tasty crust on his plate. But since I didn’t really need the extra calories either, I went on an Internet search for a great crustless quiche recipe.
Allrecipes had a highly rated recipe for Hash Brown Quiche that sounded great. I made some changes after reading the comments and looking in my pantry. Everyone was really happy with the end result and I will definitely make this again. Here’s my lower fat version:
Hash Brown Quiche
Ingredients:
- 2 large potatoes, shredded
- 1 T. olive oil
- 3/4 cup egg beaters
- 2 eggs
- 1/2 cup milk
- 6 slices fully cooked bacon
- 2 green onions
- 1/2 cup shredded Cheddar Jack cheese
- 1/2 cup shredded Italian blend of cheese
- salt and pepper to taste
Directions:
Preheat oven to 350º.
Heat oil in non-stick pan, add potatoes and cook until tender and browned. Press hash browns onto the bottom and sides of a 9 inch pie dish.
Whisk together eggs, milk, salt, and pepper. Mix in remaining ingredients. Pour over hash browns.
Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
