Southwestern Hash Brown Quiche
Created by Galley_Wench on January 22, 2012
- Servings: 7
- Prep Time: 15m
- Cook Time: 45m
- Recipe #4256
Ingredients
- 3 cups frozen hash brown, thawed and drained
- 1/2 cup butter, melted (divided)
- 1/4 cup flour
- 1/4 teaspoon salt
- 6 eggs, beaten
- 1 cup cottage cheese
- 1 can (4 ounces) chopped green chilies, drained
- 8 ounces montery jack cheese, sheredded (or pepper jack)
How to Make
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Step 1: Preheat oven to 450 degrees F.
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Step 2: Gently press the drained hash browns between paper towels to remove any remaining moisture.
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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.
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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.
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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.
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Step 6: Allow to set for 5 minutes before serving.
Nutritional Facts
- 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