Hash Brown Quiche

Makes 6 Servings

Cooking spray

6 eggs, divided

3/4 teaspoon celery salt, divided

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

2 cups (about 12 oz.) frozen vegetable blend

1/2 cup diced cooked turkey or chicken

1 cup nonfat or low-fat (1%) milk

2 tablespoons sliced almonds

1. Evenly coat deep 9-inch pie plate with spray. Set aside. In medium bowl, beat together 1 of the eggs and 1/4 teaspoon of the celery salt. Stir in potatoes until well combined.

2. To form crust, press potato mixture onto bottom and up sides of pie plate.

3. Bake in preheated 375° F oven 5 minutes. Remove from oven. Sprinkle with vegetables and turkey. 

4. In medium bowl, beat together milk, remaining 5 eggs and remaining 1/2 teaspoon celery salt until well blended. Pour over vegetables and turkey.

5. Sprinkle with almonds. Bake in preheated 375° F oven until puffed in center and knife inserted near center comes out clean, about 45 minutes.

6. Let stand 5 minutes before serving.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org

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