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hash brown quiche

This crave-worthy, gluten-free alternative to traditional quiche has a crust made from shredded potatoes. Broccoli, mushrooms, and bell pepper are a winning combination, but you can make the filling with any veggies you like. Cast iron goes from stove top to oven and cooks eggs evenly.

Yield 6 servings • Prep Time 10 minutes • Cook Time 25 minutes

1 tbsp canola oil

3 cups shredded frozen hash browns

½ tsp kosher salt, divided

8 eggs

3 tbsp low-fat milk

½ tsp freshly ground black pepper

1 cup chopped broccoli

1 cup sliced mushrooms

1 bell pepper, any color, diced

1 cup shredded cheddar cheese

1. Preheat the oven to 400°F. In a cast-iron skillet, heat the canola oil over medium-high heat. Add the hash browns and sauté for 4 to 5 minutes. Season with ¼ teaspoon salt and spread the hash browns in an even layer at the bottom of the skillet. Remove from heat and set aside.

2. In a medium bowl, whisk the eggs and milk. Season with the remaining ¼ teaspoon salt and pepper.

3. Pour the eggs into the skillet, over the hash browns, and top with the broccoli, mushrooms, bell pepper, and cheese. Transfer to the oven and bake until the eggs are set, about 15 to 20 minutes. Remove from the oven and allow to cool slightly before slicing.

4. Cooled quiche can be stored in an airtight container in the refrigerator for 3 to 4 days and in the freezer for up to 1 month.

TIP Freeze individual portions and reheat in the microwave for a superfast breakfast.

VARIATION For a beautiful presentation, serve slices of quiche upside down so the crispy potatoes are on top.

NUTRITION PER SERVING

Calories 359 • Total Fat 14g • Saturated Fat 6g • Cholesterol 239mg • Sodium 470mg • Total Carbohydrate 41g • Dietary Fiber 6g • Sugars 2g • Protein 16g