Turkey-Vegetable Hash Brown Quiche

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

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 212

    Total fat: 8 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 201 mg
    Sodium: 476 mg
    Carbohydrates: 21 g
    Fiber: 4 g
    Sugar: 3 g
    Protein: 15 g
    Vitamin A: 244 mcg
    Vitamin D: 1 mcg
    Folate: 44 mcg
    Choline: 163 mg
    Calcium: 94 mg
    Iron: 2 mg
    Potassium: 495 mg

    This recipe is an excellent source of protein, vitamin A and choline, and a good source of folate.


  1. 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.

  2. SPREAD vegetables evenly in crust; TOP with turkey. BEAT 5 eggs, milk and 1/2 tsp. salt in medium bowl until blended. Carefully POUR over turkey. SPRINKLE with almonds.

  3. 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 before serving.

Insider Info

  • 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.