Broccoli Hash Brown Quiche

Name: Broccoli Hash Brown Quiche
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings.
Ingredients: 3 cups frozen shredded hash brown potatoes, thawed; 1-1/2 cups frozen broccoli cuts, thawed; 4 large eggs; 1 cup sour cream; 1/2 teaspoon salt; 1 cup shredded Colby-Monterey Jack cheese

In Goldsboro, North Carolina, Joy Vincent prepares this flavorful quiche for breakfast or dinner. "Since we have six children, I rely on quick nutritious dishes like this one," she says. "I like to vary it by adding ham or bacon."

Ingredients

3 cups frozen shredded hash brown potatoes, thawed
1-1/2 cups frozen broccoli cuts, thawed
4 large eggs
1 cup sour cream
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese

Directions

Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli.
In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli.
Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 231 calories, 15g fat (10g saturated fat), 185mg cholesterol, 382mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 11g protein.

Originally published as Broccoli Hash Brown Quiche in Quick Cooking September/October 2003

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kpkaren

Apr 30, 2016

Good recipe but had to make a few changes. Definitely needed a stronger cheese taste such as a sharp cheddar instead of the Colby. Also used fresh broccoli instead of frozen since I had it on hand. Other than that a good recipe.