Turkey-Vegetable Hash Brown Quiche

Ingredients

2 cups frozen vegetable blend (12 oz.), defrosted

1 1/2 cup diced cooked turkey

5 eggs

1 cup milk

1/2 tsp. salt

1/4 tsp. pepper

2 Tbsp. sliced almonds

Hash Brown Crust

1 egg

2 cups frozen shredded hash brown potatoes (12 oz.), defrosted

1/4 tsp. salt

1/4 tsp. pepper

Directions

Heat oven to 375 degrees. Beat one egg, salt and pepper in medium bowl until blended. Add potatoes and mix well. Press evenly against bottom and sides of a greased deep 9-inch pie plate. Bake in 375 degree oven for 5 minutes.
Spread vegetables evenly in crust and top with turkey. Beat 5 eggs, milk salt and pepper in medium bowl until blended. Carefully pour over turkey and vegetables. Sprinkle with almonds.
Bake in center of 375-degree oven until center is almost set, but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean (about 45 minutes). Let stand 5 minutes. Cut into wedges and serve.

Notes

How to tell if it’s done: Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Photo and recipe provided by the American Egg Board.

Turkey-Vegetable Hash Brown Quiche

Ingredients

Hash Brown Crust

Directions

Notes

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