Hash Brown Quiche

Breakfast, brunch, light lunch or supper, this quiche does it all!

Recipe Ingredients:

Cooking spray
6 large eggs - divided use
3/4 teaspoon celery salt - divided use
2 cups (about 12 ounces) frozen shredded hash brown potatoes, thawed
2 cups (about 12 ounces) frozen vegetable blend
1/2 cup diced cooked turkey or chicken
1 cup nonfat or low-fat (1%) milk
2 tablespoons sliced almonds

Cooking Directions:

1. Evenly coat deep 9-inch pie plate with spray. Set aside.
2. In medium bowl, beat together 1 of the eggs and 1/4 teaspoon of the celery salt.
3. Stir in potatoes until well combined.
4. To form crust, press potato mixture onto bottom and up sides of pie plate.
5. Bake in preheated 375°F (190°C) oven 5 minutes.
6. Remove from oven.
7. Sprinkle with vegetables and turkey.
8. In medium bowl, beat together milk, remaining 5 eggs and remaining 1/2 teaspoon celery salt until well blended.
9. Pour over vegetables and turkey.
10. Sprinkle with almonds.
11. Bake in preheated 375°F (190°C) oven until puffed in center and knife inserted near center comes out clean, about 45 minutes.
12. Let stand 5 minutes before serving.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 182 calories, 7 gm total fat, 222 mg cholesterol, 195 mg sodium, 439 mg potassium, 16 gm carbohydrate, 14 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, iron, phosphorus.

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).