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Good Morning Hash Brown Quiche




Source of Recipe


wildoats.


List of Ingredients




3 cups Wild Oats Organic Hash Browns
2 Tbsp. Wild Oats Olive Oil
1 clove garlic, minced
1/2 cup onion, shredded
1/2 cup yellow squash, shredded
1/2 red pepper, thinly sliced into 2-inch long strips
3 to 4 mushrooms, sliced
3 Wild Oats Eggs
1/4 cup Wild Oats Organic Milk
1/2 tsp baking powder
1/2 tsp. tarragon
1/2 tsp. dill
1/2 tsp. thyme
salt and pepper
6 oz Wild Oats Sharp Cheddar Cheese, shredded


Recipe



Pre-heat oven to 425 degrees F. Press hash browns onto the bottom and sides of a 9-inch pie pan. Drizzle with 1 Tbsp olive oil. Bake hash browns for 20 minutes or until they just start to brown. In a skillet, heat 1 Tbsp olive oil. Add the garlic, onion, squash, red peppers and mushrooms. Sauté for about 3 to5 minutes or until the vegetables are soft. In a small bowl, whisk together eggs, milk, baking powder, tarragon, dill, thyme, salt and pepper. Stir in 4 ounces of cheese. Take hash browns out of the oven. Turn oven down to 325°F. Pour egg mixture into crust. Top with remaining cheese and bake for 25 to 30 minutes. Serve hot!