Veggie Quiche with Hashed Brown Crust 1

Veggie Quiche with Hash Brown Crust

Total Time:
1 hr, 20 mins
Prep Time:
20 mins
Cook Time:
1 hr
8 servings
Dish Size:
9" Pie Dish
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January 10, 2014
Tara’s Tidbits®

The potato pie shell can be made 1 day ahead and kept in the refrigerator. When ready to continue with the recipe, place baker in oven, set oven to 350 degrees, and allow baker and oven to preheat together. Bake for 5 minutes and then proceed with the rest of the recipe.

Wonderfully hearty and satisfying, Veggie Quiche with Hash Brown Crust will help get you into a healthy meal routine – whether you’re vegetarian, gluten-free, cutting back on fat or cholesterol, or just looking for another meatless meal to add to your rotation.



  • 4 cups frozen hash brown potatoes, defrosted
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • ¼ teaspoon pepper


  • 1 teaspoon olive oil
  • 1 sweet yellow onion chopped, about 2 cups
  • 1 red bell pepper chopped, about 1 1/4 cups
  • 8 ounces sliced mushrooms
  • 1/2 teaspoon salt
  • 4 large eggs
  • 5 large egg whites
  • ½ teaspoon hot sauce, optional
  • ½ cup shredded low fat mozzarella cheese


  1. Heat oven to 450 degrees. Make sure your defrosted hash brown potatoes are as dry as possible. (Lay them on paper towels and pat dry, or wring out in a dishtowel.) Mix dried potatoes with olive oil, salt and pepper. Spray a temp-tations® 9” pie dish with non-fat cooking spray, and pour in the potato mixture. Press potatoes evenly into the dish, making sure they go all they way up the sides. Bake 25 minutes, until crust is golden. Set aside.
  2. Reduce oven temperature to 350 degrees. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onions and cook until beginning to brown, about 7 minutes. Add mushrooms and peppers and cook until vegetables are softened and no liquid remains in the pan, about 5 minutes. Add ½ teaspoon salt and cook for 1 minute more. Set aside.
  3. Beat together eggs, egg whites and hot sauce in a large temp-tations® bowl. Add the vegetable mixture and stir to combine. Transfer mixture to the prepared pie shell and sprinkle with cheese. Bake until cooked through and slightly puffy, about 35-40 minutes. Let sit at least 5 minutes before slicing.
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