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Hash Brown Veggie Quiche
Nb persons: 6
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| Hash Brown Veggie Quiche This quiche recipe uses breakfast potatoes to make a crisp, gluten-free crust. A great meal for vegetarians, the quiche works well with a salad or fresh fruit on the side. Ingredients | |
| 2 cups | shredded hash brown potatoes, defrosted if frozen and squeezed dry |
| 1 | egg white, (from 1 large egg), beaten |
| cooking spray | |
| 1 medium | onion, chopped |
| 1 | red pepper, chopped |
| 1 cup | broccoli florets, chopped |
| ½ cup | shredded low-fat Swiss cheese |
| 6 large | eggs |
| ½ cup | low-fat milk |
Directions
1. Heat oven to 375°F.
2. Toss potatoes with egg white until thoroughly coated. Press potato mixture evenly against the bottom and sides of a 9-inch pie plate or springform pan coated with cooking spray. Bake 12 to 15 minutes until set. Remove from oven and reduce heat to 350°F.
3. Coat a medium nonstick skillet with cooking spray and heat to medium-high. Sauté onion until brown, 7 to 9 minutes. Add red pepper and broccoli and cook until soft, 3 to 4 minutes. Layer vegetables and cheese over the prebaked crust.
4. In a medium bowl, beat 6 eggs thoroughly with milk and pour over crust. Return quiche to oven and bake 45 to 50 minutes or until eggs are firm.
5. Slice into wedges and serve.
Per serving: 191 calories, 20 g protein, 18 g carbohydrate, 7 g fat (2 g saturated fat), 193 mg cholesterol, 2 g fiber, 173 mg sodium. Calories from fat: 31%.
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