Broccoli and Cheddar Quiche with Hash Brown Crust

This is a tasty breakfast or dinner with protein, carbs, dairy, and veggies all in one dish. Feel free to substitute other vegetables or use egg whites for a lighter dish.

Ingredients:

½ bag 30 ounces hash browns thawed

6 large eggs

1 ½ cup milk

1 cup cheddar

2 cups broccoli roughly chopped

2 tablespoons olive oil

1 tablespoon ranch seasoning powder

Directions:

1. Preheat oven to 425 degrees.
2. Spray pie pan with nonstick spray.
3. Squeeze excess water out of hash browns.
4. Mix hash browns with olive oil and ½ cup cheddar.
5. Press hash browns down in the pie plate to make a crust.
6. Bake 25 minutes.
7. Whisk eggs and milk in a medium bowl.
8. Mix broccoli and remaining cheddar in a medium bowl.
9. Remove pie from oven when potatoes are beginning to brown.
10. Spread broccoli and cheddar over the crust.
11. Pour egg mixture over the broccoli.  (Optional top with more shredded cheddar)
12. Bake 30 minutes until eggs are set in the middle.
13. Let rest for 5 minutes before slicing.
14. Enjoy
15. Optional: You can also make this using 1 cup egg whites and 1 cup milk and add in any vegetables to fill the pie pan.  I used peppers, onions, broccoli, and topped mine with sliced tomatoes.