Sunday, April 1, 2018

Ham and Cheese Hash Brown Quiche

(Adapted from Emily Bites)

Serves 8
5 freestyle points per serving
183 calories per slice, 16g carbs, 1g sugars, 8g fat, 4g saturated fat, 11g protein, 2g fiber, 
20 oz bag of shredded, refrigerated hash browns (Simply Potatoes)
4 tablespoons light butter (Land o'Lakes)
sprinkle of salt
sprinkle of black pepper
4 large eggs
1/2 cup fat free milk
4 oz reduced fat cheddar cheese (used Sargento's)
5 oz diced deli ham
1/2 sweet onion diced

Preheat oven to 400 degrees. Lightly mist 9 inch pie pan with a non-stick spray. Set aside.

Place potatoes in a mixing bowl and drizzle with melted butter.  Sprinkle with salt and pepper. Mix well. Transfer the potatoes to pie pan.  Press them down across the surface of the dish and up the sides to form a crust. Place the dish in the oven and bake for 30 minutes.

While the potatoes are baking. Combine the eggs with the milk. Whisk until well-combined.  Add shredded cheese, ham, and onions.  Sprinkle salt and pepper into mixture.  Combine until thoroughly mixed.

When crust is complete, remove from the oven and pour the ham and egg mixture into the crust. Evenly distribute, leaving a raised edge of crust all around the outside.  Reduce the oven heat to 350 degrees, and cook for another 30 minutes until the eggs are set and the hash brown edges are brown.

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