Here it is: one of the best quiche recipes I know, and by far the easiest…and the crust is the best part! “Cheesy Veggie Quiche with a Hash Brown Crust” is from a colleague of mine at Healthy Veggie Meals. Here is her original recipe with my comments and modifications in parentheses.
1. Crust: Preheat oven to 450 F. Thaw 3 cups or 16oz of frozen hash browns (I use @alexiafoods brand from @wholefoods as suggested by her). Mix with 4 Tbsp melted butter. Season with salt and pepper to taste. Mix and press into buttered 9″ pie pan (with high edges or you may get overflow). Bake for 20 minutes (until golden brown). Take crust out and reduce oven to 375 F.
2. Eggs: While crust is cooking, in a bowl mix 6 eggs, 1/2 cup milk, 1 cup shredded cheese (she used @kerrygoldusa Dubliner cheddar; I also added some parmesan), 1 cup or so of veggies (she used sautéed asparagus, onion, and mushrooms), 1 clove minced garlic or 1/4 tsp garlic powder, and 1/2 tsp salt, 1/4 tsp pepper, other seasonings to taste.
3. Bake it: Pour egg mixture into cooked crust and cook at 375 F for 35 to 40 minutes until eggs are fluffy and lightly brown on top.
(For my first quiche I used chopped broccolini, onion, red bell pepper – all sauteed quickly prior to adding to egg mixture. For my second non-veggie quiche I used bacon, spinach and chopped green onion – bacon was microwaved first.)
A real crowd-pleaser. Or, in our current pandemic, you can have it all to yourself!
