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.
