Opis
A savory quiche inspired by Spanish tortilla, featuring a crispy hashbrown crust.
Składniki
Skala
- 4 cups hashbrowns
- 2 tablespoons olive oil
- 6 large eggs
- 1 cup milk
- 1 cup diced potatoes
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup shredded cheese
- Salt to taste
- Pepper to taste
Instrukcje
- Preheat your oven to 400°F (200°C).
- In a bowl, mix hashbrowns with olive oil, salt, and pepper.
- Press the hashbrown mixture into a pie dish to form a crust.
- Bake the crust for 20 minutes until golden brown.
- In a separate bowl, whisk together eggs and milk.
- Add diced potatoes, bell peppers, onions, and cheese to the egg mixture.
- Pour the filling into the baked hashbrown crust.
- Bake for an additional 25-30 minutes until the quiche is set.
- Let it cool before slicing and serving.
Uwagi
- Feel free to add your favorite vegetables.
- Can be served warm or cold.
- Store leftovers in the refrigerator.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 50 minutes
- Kategoria: Breakfast
- Sposób: Baking
- Kuchnia: Spanish
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 250
- Cukier: 2g
- Sód: 300mg
- Kwasy: 15g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 20g
- Włókno: 2g
- Białko: 10g
- Cholesterol: 150mg
Słowa kluczowe: spanish tortilla inspired quiche, hashbrown crust, breakfast quiche