Ingredients
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Cooking spray
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1/2 (30 oz) bag frozen shredded hash browns, thawed
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2 tbsp olive oil
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1 1/4 cups reduced-fat shredded Cheddar cheese, divided
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1/2 (16 oz) bag frozen chopped broccoli, thawed
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6 large eggs
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1 1/2 cups low-fat milk
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1 tsp Dijon mustard
Steps
1
Preheat oven to 425°F. Spray a 9-inch pie plate with the cooking spray. Squeeze as much liquid out of the thawed potatoes as possible. To a medium bowl, add squeezed potatoes, oil, and ¼ cup cheese. Season with salt and pepper and toss to combine.
2
Firmly press potato mixture into prepared pie plate. Bake 25–30 min., until potatoes are starting to brown. Let cool slightly. Reduce oven to 350°F.
3
Meanwhile, microwave the broccoli according to package directions and drain very well. In a large bowl, combine the eggs, milk, and mustard. Whisk together until smooth. Season with salt and pepper.
4
Add the broccoli and ¾ cup cheese to crust. Slowly add the custard over the filling. Sprinkle remaining ¼ cup cheese over the quiche. Bake 35–40 min., until filling is just set. Let quiche cool 10 min. before serving.
