Quiche always reminds me of my later college days. I had never had a quiche until my Junior year and I am so glad I was introduced! Quiches all look so delicious and fancy, but not everyone knows how EASY they are to make! Perfect recipe when you have random leftover vegetables and potatoes laying around. A vegetable quiche is perfect because you have crispy potatoes and creamy eggs in one dish!
Simple and tasty with crispy edges and a soft inside.
- 1 cup Whole Milk 2% or other
- 3 Eggs
- 1 Tbsp Garlic minced
- 3 Cups hash browns frozen or fresh (defrosted)
- 4 Tbsp Butter half stick - melted
- 1/4 cup Green Onions sliced
- 1/3 cup Red Bell Peppers finely diced
- 1/4 cup Red onion finely diced
- 1/4 cup Cheddar Cheese Shredded
- Salt & Pepper to taste
Grease a glass pan.
Pour the melted butter over the defrosted hash browns and mix until evenly coated. Season with salt and pepper.
Line the bottom and sides of the pan with the hash browns and cook for 25 minutes (until slightly golden) at 450 degrees.
While the potatoes are cooking, mix the milk, eggs, cheese, and vegetables together.
Remove the hash browns from the oven and carefully pour the mixture over the hash browns. Reduce oven to 350 degrees. Season the top with salt & pepper and return to oven for another 30 minutes (or until firm and golden).