Breakfast

Hashbrown Quiche is for Breakfast.

Hashbrown Quiche takes 10 minutes to prepare.

Hashbrown Quiche takes 55 minutes to cook.

Hashbrown Quiche makes 6 servings.

The ingredients for Hashbrown Quiche are:

3 cups frozen shredded hashbrowns (use the fat-free)
2 tbs. light butter
3 large eggs or (egg beaters for lighter version)
1 cup non-fat milk
2-3 oz diced lean ham
1/2 cup diced green onions
1 cup low-fat cheddar cheese
1/4 to 1/2 tsp salt
1/8 tsp pepper

Here is how you make Hashbrown Quiche:

Shredd potatoes to make three cups or use frozen thawed hashbrowns. Gently press the drained hash browns between paper towels to dry them as best as possible. Spray a 9- inch pie plate, toss the hash browns with the melted butter and salt into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20-25 minutes until golden brown and starting to crisp.Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.Lower the oven temperature to 350 degrees and bake for about 30 minutes until the quiche is light golden brown on top and puffed.makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user SMILEE_EYES.

The nutritional information for Hashbrown Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 155.6

• Total Fat: 6.5 g
• Cholesterol: 123.0 mg
• Sodium: 461.1 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 0.7 g
• Protein: 12.4 g