Hash Brown Breakfast Quiche
Prep time
15 mins
Cook time
65 mins
Total time
1 hour 20 mins
Author: The Cooking Jar
Serves: 8
Ingredients
- 15 oz. frozen hash browns, shredded
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- ½ cup bacon bits
- 1 zucchini, coarsely shredded
- 8 oz. baby portobello mushrooms, diced
- 3 eggs
- 1½ cups milk
- 1½ cups cheddar cheese
Instructions
- Mix hash browns, olive oil and salt and pepper to taste in a mixing bowl
- Grease a 10" oven-safe skillet and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides forming a pie-like crust
- Bake at 425 degrees F or until the edges have browned, about 25 minutes
- Meanwhile in a separate non-stick pan over medium high heat, saute zucchini and mushrooms in 2 tablespoon of olive oil about 5 minutes until tender. Drain any excess liquid
- Once the hash brown crust is done, spread half the cheddar cheese along the bottom of the crust
- Arrange bacon bits, zucchini and mushrooms in the pan and top with remaining cheddar cheese
- Combine eggs, milk and salt and pepper to taste and whisk until frothy
- Pour egg mixture into the crust
- Bake for 40-50 minutes at 350 degrees F or until a knife inserted in the center comes out clean
- Let it cool for at least 10 minutes before serving
