Turkey-Vegetable Hash Brown Quiche
- Serves: 6
- Hash Brown Crust:
- 1 egg
- ¼ teaspoon salt
- 2 cups frozen shredded hash brown potatoes (12 ounce), defrosted in refrigerator or microwave
- 2 cups frozen vegetable blend (12 ounce), defrosted in refrigerator or microwave, drained well
- ½ cup diced cooked turkey
- 5 eggs
- 1 cup milk
- ½ teaspoon salt
For crust: Preheat oven to 375 °F. Beat egg and salt in medium bowl until blended. Add potatoes; mix well. Press evenly against bottom and sides of greased deep 9-inch pie plate. Bake for 5 minutes. Remove from oven.
Place vegetables in crust; top with turkey. Beat 5 eggs, milk and ½ teaspoon salt in medium bowl until blended. Pour slowly over turkey.
Bake in center of oven about 45 minutes until center is puffed, set, and reaches an internal temperature of 160 °F, as checked by a food thermometer. When quiche reaches the proper internal temperature, remove from oven, and let stand 5 minutes. Cut into wedges. Refrigerate any leftovers immediately.