This amazingly delicious Veggie Quiche has so much going for it that I almost don’t know where to start 😉
Wonderfully hearty and satisfying, this Veggie Quiche with Hash Brown Crust is also light enough to get you off on the right foot – and into a healthy meal routine. And it will appeal to everyone – whether you’re vegetarian, gluten-free (note the hash brown crust!), cutting back on fat or cholesterol, or just looking for another meatless meal to add to your repertoire.
On top of all that, it’s the perfect recipe for a weeknight meal, as well as a yummy brunch dish. (Leftovers will travel well and make for a nice, hot lunch at the office, too.)
Packed with protein, this quiche starts with a crunchy hash brown crust. Frozen hash brown potatoes are defrosted, mixed with olive oil, salt and pepper, pressed into a temp-tations® 9-inch pie dish, and baked till golden. While the crust is baking, onions, bell peppers and mushrooms are sautéed till softened, and then combined with a mixture of both eggs and egg whites. The egg and veggie mixture is poured into the prepared crust, sprinkled with low-fat mozzarella and baked till cooked through and puffy.
Who knew something could be this delicious and downright good for you! Get the Veggie Quiche with Hash Brown Crust recipe now and get cookin’.