Hash Brown-Crusted Mediterranean Quiche
3-1/2 cups frozen shredded hash brown potatoes 1 tbsp. butter 1 cup chopped onion 1 large clove garlic, minced 1 small zucchini, quartered, thinly sliced (2 cups) 1 cup chopped drained oil-packed artichoke hearts 1 cup diced red bell pepper 4 EGGS 1/2 cup milk 1/2 cup shredded part-skim mozzarella cheese (2 oz.) 1/2 tsp. dried basil leaves 1/2 tsp. dried oregano leaves 2 cups marinara sauce, warmed
Yields: 4 servings
- Nutritional Information
Excellent Source: Dietary Fiber, Protein, Vitamin A, Folate, Calcium, Iron and Choline
Good Source: Vitamin D
Total Fat: 17 g
Saturated fat: 6 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 4 g
Cholesterol: 206 mg
Sodium: 845 mg
Carbohydrates: 57 g
Dietary Fiber: 8 g
Protein: 19 g
Vitamin A: 2701.2 IU
Vitamin D: 60.2 IU
Folate: 81.5 mcg
Calcium: 233.5 mg
Iron: 3.8 mg
Choline: 158.4 mg
HEAT oven to 425°F. PRESS potatoes evenly against bottom and sides of greased 10-inch quiche dish or pie plate. COAT lightly with cooking spray. BAKE in 425°F oven until potatoes are lightly browned and crisp, about 30 minutes. Reduce oven setting to 375°F.
While crust is baking, HEAT butter in large nonstick skillet over medium heat until hot. ADD onion and garlic; sauté until tender, 3 to 4 minutes. ADD zucchini, artichokes and bell pepper; sauté until crisp-tender.
BEAT eggs, milk, cheese, basil and oregano in large bowl until blended. ADD zucchini mixture; mix well.
POUR vegetable mixture into potato crust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 45 minutes. LET STAND 5 minutes. CUT into wedges; SERVE with marinara sauce.
Try using bacon or sausage for a spicy twist on this Mediterranean-style quiche. Hash browns offer an exciting addition as crust.
How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiches containing cheese may continue to test “wet” even after they are done. Use the jiggle test.