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Hash Brown Quiche

Cooking spray
6 eggs, divided
3/4 tsp. celery salt, divided
2 cups (about 12 oz.) frozen shredded hash brown potatoes, thawed
2 cups (about 12 oz.) frozen vegetable blend
1/2 cup diced cooked chicken OR 1 can (5 oz.) chunk chicken
1 cup skim or low-fat milk
2 Tbsp. sliced almonds

Evenly coat 9-inch pie plate with spray. Set aside. In medium bowl, beat together 1 egg and 1/4 teaspoon of the celery salt. Stir in potatoes until well-combined. To form crust, press potato mixture onto bottom and up sides of lightly greased 9-inch pie plate. Bake in preheated 375°F oven 5 minutes. Remove from oven. Sprinkle with vegetables and chicken. Beat together milk, remaining eggs and remaining celery salt until well-blended. Pour over vegetables and chicken. Sprinkle with almonds. Bake in preheated 375°F oven until knife inserted near center comes out clean, about 45 minutes. Let stand 5 minutes before serving. Makes 6 servings.

 


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