Hash Brown Quiche

Hash Brown Quiche

A great ahead of time quiche, just simply refrigerate and reheat!

 3 cups frozen hash brown potatoes, thawed

4 eggs

1 1/2 cups of milk

1 cup of of cottage cheese or sour cream

1/2 cup of butter

Filling of choice: green onion, mushrooms, broccoli, spinach, bacon, ham, sausage

Seasoning: salt, pepper, garlic herb spice

1 cup of grated cheese (cheddar, Monterey jack, your choice)

Directions: Spread the butter in a 9-inch pie plate. Press hash browns onto the bottom and up the sides to serve as a crust. Melt any remaining butter and drizzle over the potatoes. Next, saute veggies, spread over hash browns, in a medium sized bowl, beat eggs, milk, sour cream, seasonings, and cheese, stir well. Pour over the filling. Bake in a 350 degree over for 55 minutes or until a knife inserted comes out clean. Let rest for five minutes before cutting into the hash brown quiche. 

Good gluten-free dish!