Southwestern Hash Brown Quiche
Recipe: #4256
January 22, 2012
Categories: Breakfast, Casseroles, Eggs, Southwest, Brunch, Fathers Day Mothers Day, Oven Bake, more
"Add biscuits and bloody mary's and you have a perfect brunch! Recipe can easily be reduced to serve 2 or 3."
Ingredients
Nutritional
- Serving Size: 1 (239.1 g)
- Calories 523.5
- Total Fat - 36.9 g
- Saturated Fat - 10.7 g
- Cholesterol - 198.2 mg
- Sodium - 636.8 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 2.2 g
- Sugars - 1.9 g
- Protein - 24.4 g
- Calcium - 79.8 mg
- Iron - 2.9 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees F.
Step 2
Gently press the drained hash browns between paper towels to remove any remaining moisture.
Step 3
Toss the hash browns with 1/4 cup of melted butter in a lightly greased 9 inch pie plate; pressing them into the bottom and up the sides for a crust. Bake for 20 minutes or until they are starting to get crisp.
Step 4
Meanwhile in a large bowl combine the salt, flour and the remaining 1/4 cup melted butter. Add eggs, cottage cheese, chilis and cheese. Mix well.
Step 5
When the hashbrown crust is ready pour the egg mixture over it and return to the oven, lowering the temperature to 375 degrees and bake for 25-30 minutes until the quiche is light golden brown and slightly puffed.
Step 6
Allow to set for 5 minutes before serving.
Tips
No special items needed.