Hashbrown Quiche
Try this Hashbrown Quiche recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup cream
- 1/2 cup whole milk
- 4 ounces goat cheese
- 5 large eggs
- asparagus
- about 1 1/2 cups shredded potato hashbrowns (i use
- a dash of pepper
- Carbohydrate 2.02341592411505 g
- Cholesterol 289.47657727959 mg
- Fat 14.8560729700453 g
- Fiber 0.295104153315226 g
- Protein 11.7113252624105 g
- Saturated Fat 7.61757581271066 g
- Serving Size 1 1 Serving (109g)
- Sodium 177.759355337459 mg
- Sugar 1.72831177079983 g
- Trans Fat 1.54208522455792 g
- Calories 187 calories
Heat your oven to 350 degrees. Generously butter a 9 inch pie pan. Pour the hashbrowns into the pie pan and press them into the pan to create a crust.Bake for 25 minutes - until the hashbrowns just start to brown.Beat the eggs, milk, cream, salt, and pepper together for 1-2 minutes, until frothy.Pour the egg mixture into the hashbrown crust.Arrange the asparagus and goat cheese over the egg mixture.Bake for 35-45 minutes, until the egg has set.Turn the heat to broil to brown the top of the quiche.Serve immediately.
