Crustless Asparagus Quiche
Add any of your favorite vegetables to this hearty breakfast.
Ingredients
- 1 c frozen hash browns shredded
- 1 c asparagus or vegetables of choice, blanched peppers, broccoli, summer squash, zucchini, cauliflower, snow peas,
- 1/2 c cheddar cheese
- 5 eggs beaten
- 1 t paprika
- 1 t salt
- 1/2 t onion powder
- 1/2 c milk
Instructions
- Preheat oven to 350° and spray a pie plate with non-stick spray
- Pat hash browns onto bottom of pie plate to form a base in lieu of a pastry crust.
- Add vegetables of choice on top of potatoes. Cooked leftovers, frozen, or softer varieties (spinach, summer squash, zucchini, peppers) of fresh vegetables work great.
- If using harder veggies (asparagus, broccoli, cauliflower), blanch them before adding to quiche by boiling a pan of water and placing the vegetables into the boiling water for 2-3 minutes. Remove with a slotted spoon, chop, and add to quiche.
- Crack your eggs into a bowl and add spices and milk. Beat with a hand beater until thoroughly combined. Pour over veggies in pie plate.
- Top with cheese. Bake for 40 minutes at 350°
- Allow to cool for 5 minutes before cutting into perfect triangles to serve.