Hash Brown Veggie Quiche (GF)

Hash Brown Veggie Quiche (GF)

(6-8 servings)

Ingredients:

2 cups Refrigerated Hash Browns

3 tbsp. Unsalted Butter, divided

1¼ cups Fresh Zucchini, shredded

½ cup Onion, chopped

4 large Fresh Eggs, lightly beaten

1 cup Half and Half

1 large Bell Pepper, seeded and chopped

1 tbsp. Fresh Italian Parsley, chopped

¼ tsp. Crushed Red Pepper

1 cup Gouda Cheese, shredded (4 oz.)

1 tbsp. Gluten-Free Flour (your choice)

Directions:

Gently pat hash browns dry with a paper towel to take out moisture.  This allows them to brown evenly and quickly.  In a large skillet over medium heat, melt 2 tbsp. butter.  Add hash browns and cook 12-14 minutes or until golden brown and crisp, turning just once.  Press hash brown mixture across bottom and up sides of a 9-inch pie pan.  Bake for 10 minutes in a pre-heated 400-degree oven.  Remove and reduce heat to 325-degree.  While hash browns are baking, pat zucchini dry with paper towel.  Add remaining butter to skillet still over medium heat.  Add zucchini and onion and cook for 3 minutes or until softened.  In a medium bowl, combine eggs, half and half, zucchini mixture, bell pepper, parsley and crushed red pepper.  In a small bowl, mix cheese and gf flour before adding to zucchini mixture.  Pour into hash brown lined pie pan and bake 40-45 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting and serving.

Notes:              Frozen hash browns can be used in
                        this recipe.  Thaw overnight so
                        their consistency is the same as the
                        refrigerated ones.

Note:               The bell pepper color is your choice.  Red, yellow or orange would be better than a green one.  But the green will work too.

Ideas for Future Efforts

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