Please consult the OU's guidelines for checking fruits and vegetables.

Hash Brown Quiche (dairy)

Eileen Goltz | Dairy

The crust for this quiche can be put together and baked and cooled the day before and each ingredient put into separate containers, so you are ready to assemble in the morning

Ingredients

One 24-ounce package frozen shredded hash browns, thawed
1/3 cup butter, melted
1 cup shredded cheddar cheese
1 cup shredded Jack cheese
1 cup smoked white fish, flaked
1/2 cup milk
2 large eggs
1/4 teaspoon seasoning salt


Instructions

Preheat oven to 450. Grease a 9-inch pie pan. Press the hash browns into pan to form pie crust. Brush with melted butter or pour butter very slowly around edges and bottom. Bake for 25 minutes. Reduce oven temperature to 350 degrees. Fill crust with cheeses and smoked fish. In a bowl whisk together the milk, eggs, and seasoned salt. Pour the egg mixture into the precooked crust and bake 30 to 40 minutes or until knife inserted in center comes out clean. Serves 6. 

The crust for this quiche can be put together and baked and cooled the day before and each ingredient put into separate containers, so you are ready to assemble in the morning


Please consult the OU's guidelines for checking fruits and vegetables.

Hash Brown Quiche (dairy)

Eileen Goltz | Dairy

The crust for this quiche can be put together and baked and cooled the day before and each ingredient put into separate containers, so you are ready to assemble in the morning

Ingredients


One 24-ounce package frozen shredded hash browns, thawed
1/3 cup butter, melted
1 cup shredded cheddar cheese
1 cup shredded Jack cheese
1 cup smoked white fish, flaked
1/2 cup milk
2 large eggs
1/4 teaspoon seasoning salt


Instructions

Preheat oven to 450. Grease a 9-inch pie pan. Press the hash browns into pan to form pie crust. Brush with melted butter or pour butter very slowly around edges and bottom. Bake for 25 minutes. Reduce oven temperature to 350 degrees. Fill crust with cheeses and smoked fish. In a bowl whisk together the milk, eggs, and seasoned salt. Pour the egg mixture into the precooked crust and bake 30 to 40 minutes or until knife inserted in center comes out clean.

The crust for this quiche can be put together and baked and cooled the day before and each ingredient put into separate containers, so you are ready to assemble in the morning