Southwestern Hash Quiche

Southwestern Hash Quiche

Southwestern Hash Quiche
Hungry for an out-of-the-ordinary breakfast? Hash it out with this Southwestern medley that's loaded with potatoes, onions, mushrooms, ham, peppers, cheese and more. It's divine.
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Makes:
6 servings

Ingredients
1 frozen 9-inch pie crust
1 3/4 cups potatoes, peeled, shredded
1/4 cup green onions, chopped
1/2 cup mushrooms, sliced
1/4 cup red bell pepper, chopped
4 oz. low-sodium ham, chopped
1/2 cup low-fat, low-sodium Pepper Jack cheese, shredded
2 Tbsp. all-purpose flour
1/2 tsp. dry mustard
1/4 tsp. black pepper
1 1/2 cups nonfat milk
1 1/2 cups egg substitute

Methods/steps
Preheat oven to 350 degrees. Follow directions for piecrust. Coat large skillet with nonstick coating and heat over medium-high heat. Add potatoes, onions, mushrooms, bell pepper and ham. Saute 5 minutes or until potatoes are lightly browned. Remove from heat and add cheese, tossing well. Spoon into piecrust. Combine flour, dry mustard and pepper in a medium bowl. Gradually add milk and egg substitute and whisk until smooth. Pour over potato mixture in piecrust. Bake for 45 minutes or until set. Let stand 15 minutes before cutting.

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