Hash Brown Breakfast Quiche

• Gluten free

• Meat

  • 1/2 cup Bacon bits

• Produce

  • 8 oz Baby portobello mushrooms
  • 1 Zucchini

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 15 oz Hash, frozen browns

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 1/2 cups Cheddar cheese
  • 1 1/2 cups Milk

Found on thecookingjar.com

Description

Ingredients

• 15 oz. frozen hash browns, shredded
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• ½ cup bacon bits
• 1 zucchini, coarsely shredded
• 8 oz. baby portobello mushrooms, diced
• 3 eggs
• 1½ cups milk
• 1½ cups cheddar cheese

Directions

• Mix hash browns, olive oil and salt and pepper to taste in a mixing bowl
• Grease a 10 oven-safe skillet and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides forming a pie-like crust
• Bake at 425 degrees F or until the edges have browned, about 25 minutes
• Meanwhile in a separate non-stick pan over medium high heat, saute zucchini and mushrooms in 2 tablespoon of olive oil about 5 minutes until tender. Drain any excess liquid
• Once the hash brown crust is done, spread half the cheddar cheese along the bottom of the crust
• Arrange bacon bits, zucchini and mushrooms in the pan and top with remaining cheddar cheese
• Combine eggs, milk and salt and pepper to taste and whisk until frothy
• Pour egg mixture into the crust
• Bake for 40-50 minutes at 350 degrees F or until a knife inserted in the center comes out clean
• Let it cool for at least 10 minutes before serving