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Turkey-Vegetable Hash Brown Quiche

Turkey-Vegetable Hash Brown Quiche
Turn Thanksgiving leftovers into a tasty new meal with this easy-to-prepare recipe using turkey, hash browns and your favorite vegetables.
Prep Time:  15 minutes
Cook Time:  50 minutes
Servings:  6 servings

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Ingredients

2 cups frozen vegetable blend (12 oz.), defrosted
1/2 cup diced cooked turkey OR chicken
5 EGGS
1 cup milk
1/2 tsp. salt
2 Tbsp. sliced almonds
HASH BROWN CRUST:
1 EGG
1/4 tsp. salt
2 cups frozen shredded hash brown potatoes (12 oz.), defrosted

Directions

Step 1 FOR CRUST: HEAT oven to 375°F. BEAT egg and salt in medium bowl until blended. ADD potatoes; mix well. PRESS evenly against bottom and sides of greased deep 9-inch pie plate. BAKE in 375°F oven 5 minutes.
Step 2 PLACE vegetables in crust; top with turkey. BEAT 5 eggs, milk and 1/2 tsp. salt in medium bowl until blended. POUR slowly over turkey. SPRINKLE with almonds.
Step 3 BAKE in center of 375°F oven until center is puffed and knife inserted near center comes out clean, about 45 minutes. LET STAND 5 minutes. CUT into wedges.

Insider Info

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.

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Nutrition Information

Per Serving

Excellent Source: Protein, Vitamin A and Choline

Good Source: Dietary Fiber, Vitamin D, Calcium and Iron

Calories: 198

Total Fat: 7 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

Cholesterol: 197 mg
Sodium: 416 mg
Carbohydrates: 18 g
Dietary Fiber: 3 g
Protein: 14 g
Vitamin A: 1103.3 IU
Vitamin D: 61.9 IU
Folate: 29.5 mcg
Calcium: 105.1 mg
Iron: 1.9 mg
Choline: 143 mg

Vitamin C: 8.4 mg
Vitamin E: 1.6 IU
Trans Fat: 0 g
Sugars: 2 g
Potassium: 336.7 mg
Magnesium: 25.1 mg
Selenium: 20.3 mcg
Phosphorus: 197.9 mg
Vitamin B12: 0 mcg
Vitamin K: 0.2 mcg
Vitamin B6: 0.2 mg
Copper: 0.1 mg
Vitamin B1 - Thiamin: 0.1 mg
Manganese: 0.2 mg
Zinc: 1.3 mg
Vitamin B2 - Riboflavin: 0.4 mg
Vitamin B3 - Niacin: 4.5 mg
Omega 3: 0.1 g
Omega 6: 1.2 g

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