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Hashbrown Quiche Recipe

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This recipe for Hashbrown Quiche is from Angela's Awesome Edibles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Cooking spray 6 eggs, divided
tsp celery salt, divided
2 C (about 12 oz.) frozen shredded hash brown potatoes, thawed 2 C (about 12 oz.) frozen vegetable blend C diced cooked turkey or chicken 1 C nonfat or low-fat (1%) milk 2 Tbs sliced almonds

Preheat oven to 375 F.
Evenly coat deep 9-inch pie plate with spray. Set aside.
In medium bowl, beat together 1 of the eggs and 1/4 teaspoon of the celery salt.
Stir in potatoes until well combined.
To form crust, press potato mixture onto bottom and up sides of pie plate.
Bake in preheated 375 F oven 5 minutes.
Remove from oven.
Sprinkle with vegetables and turkey.
In medium bowl, beat together milk, remaining 5 eggs and remaining 1/2 teaspoon celery salt until well
Pour over vegetables and turkey.
Sprinkle with almonds.
Bake in oven until puffed in center and knife inserted near center comes out clean, about 45 minutes.
Let stand 5 minutes before serving.




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