Once of my favourite things to make for any meal at any time is quiche. It is simple, quick and I can throw anything into it: vegetables, cheese, meat etc. Almost everytime I make this dish I make it a little differenly. This variation is one of my favourites. This is a great week night meal and its leftovers are delicious. During one of my experiments I decided to use leftover hashbrowns to make a crust and it worked out amazingly well!
6 eggs (for 1 pie plate)
1/2 cup milk
6 hashbrown patties (cooked, you can use tater tots mashed too)
3/4 cup-1 cup of cheddar cheese grated
6 strips of bacon cooked and diced
Bell peppers (1-2 depending on size) diced
1 tsp salt (or you can use seasoning salt for more flavour)
1 tsp pepper
1/2 tsp garlic powder
- Cook hashbrowns according to package instructions. Lightly season with salt and pepper to taste. Mash with potato masher.
- Spray pie plate with cooking spray or grease with butter.
- Press hashbrowns into the bottom of the pie plate to make a kind of crust (see picture)
- Mix the eggs, milk, cheese, bell peppers, salt, pepper, bacon and garlic powder.
- Pour into pie plate over the hashbrowns.
- Bake in oven at 375 degrees Fahrenheit, for 35-40 minutes until cooked through.
- Serve with buttered toast