The most deliciously moist and flavorful quiche, wrapped in a crispy cheese hash brown crust.
Course breakfast, main course
Cuisine American
Keyword hashbrowns, quiche
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Servings 4
Calories 285kcal
Author Steph
Equipment
frying pan
pie dish
Ingredients
Cheesy Hashbrown Crust
10ozhashbrownsI use the Simply Potatoes brand, it is sold in the refrigerated section near the eggs
1/4cupfat free cheddar
1/2tspkosher salt
fresh cracked pepper
Quiche Filling
2cupsshredded zucchinidrained of all excess water
1small onionchopped
4eggsI use Egglands Best
3/4cupliquid egg whites
1cupfat free cheddar
1tspkosher salt
fresh cracked pepper
Instructions
Cheesy Hashbrown Crust
Preheat the oven to 425F.
Combine the hashbrowns with 1/4 cup of the fat free cheddar in a mixing bowl.
Spray a pie dish (I use a 9" round dish) or baking dish with cooking spray.
Pour the hashbrown mixture into the dish and press firmly to the bottom.
Make sure there are no holes or gaps in the hashbrown layer, this will ensure it becomes a crust that holds the egg mixture in.
Bake for 15 minutes. Remove from the oven and set aside while you prepare the other ingredients.
Quiche
Lower oven temperature to 375F.
Squeeze all excess water from the shredded zucchini (zucchini holds a lot of moisture) - to do this, place the shredded zucchini in a paper towel or kitchen towel and ring it over the sink.
Saute the chopped onion in a small frying pan with olive oil spray until it starts to brown and get tender, just about 5 minutes. Add the cooked onion to a mixing bowl with the drained zucchini.
Add 1 cup of the fat free cheddar to the bowl with the zucchini and onion. Season with the salt and pepper.
In a small bowl, combine the eggs and egg whites, and whisk. Add the egg mixture to the zucchini mixture, stir to combine thoroughly.
Pour the mixture into the par-cooked crust. Make sure it is spread evenly on top of the crust. Bake for 40 minutes or until firm and set.