Veggie Quiche with Hash Brown Crust

Veggie Quiche with Hash Brown Crust served on a dish

Brunch

  • Total Time: 1hr, 20 mins
  • Prep Time:  20 mins
  • Cook Time: 1 hr
  • Yield: 8 servings

Equipment

Ingredients

Crust

  • 4 cups frozen hash brown potatoes, defrosted
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper

Filling

  • 1 tsp olive oil
  • 1 sweet yellow onion, chopped (about 2 cups)
  • 1 red bell pepper, chopped (about 1¼ cups)
  • 8 ounces sliced mushrooms
  • ½ tsp salt
  • 4 large eggs
  • 5 large egg whites
  • ½ tsp hot sauce, optional
  • ½ cup shredded low fat mozzarella cheese

Directions

  1. Make sure your defrosted hash brown potatoes are as dry as possible (lay them on paper towels and pat dry or wring out in a dishtowel). Mix dried potatoes with olive oil, salt, and pepper.
  2. Spray a temp-tations® 9” pie dish with non-fat cooking spray and pour in the potato mixture. Press potatoes evenly into the dish, making sure they go all the way up the sides. Bake in a preheated 450°F oven for 25 minutes, until the crust is golden. Set aside.
  3. Reduce oven temperature to 350°F. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onions and cook until beginning to brown, about 7 minutes. Add mushrooms and peppers and cook until vegetables are softened and no liquid remains in the pan, about 5 minutes. Add ½ teaspoon salt and cook for 1 minute more. Set aside.
  4. Beat together eggs, egg whites, and hot sauce in a large temp-tations® bowl. Add vegetable mixture and stir to combine. Transfer mixture to prepared pie shell and sprinkle with cheese. Bake until cooked through and slightly puffy, about 35-40 minutes. Let sit at least 5 minutes before slicing.

    💜 Tara's Tidbits

    Wonderfully hearty and satisfying, Veggie Quiche with Hash Brown Crust will help get you into a healthy meal routine—whether you’re vegetarian, gluten-free, cutting back on fat or cholesterol, or just looking for another meatless meal to add to your rotation.

    The potato pie shell can be made 1 day ahead and kept in the refrigerator. When ready to continue with the recipe, place baker in oven, set oven to 350°F, and allow baker and oven to preheat together. Bake for 5 minutes, then proceed with the rest of the recipe.

    - Tara