Ingredients
Scale
- 1 lb frozen hash browns, thawed (about 3 cups, 1 package)
- 3 tbsp olive oil
- 1 cup broccoli, steamed and chopped
- 1 large red bell pepper, chopped
- 1/2 medium onion, chopped
- 3 cloves garlic, chopped
- 3 eggs
- 2 egg whites
- 3/4 cup milk (any milk works)
- 1/2 cup cottage cheese
- 1/2 cup shredded le greuye cheese
- 1 Tbsp seasoning of choice (21 seasoning salute)
- salt and pepper to taste
Instructions
- Sauté onion, bell pepper and garlic over medium high heat until tender and cooked. Should take about 5 minutes. Turn off heat and let cool.
- Preheat oven to 450 degrees. Spray a 9 inch pie pan with nonstick spray. Remove excess mixture from hash browns by pressing between paper towels. Place hash browns into pan and mix with olive oil, salt, pepper and seasonings. Press into the bottom and sides of the pan. Bake for 20-25 minutes until golden brown then remove.
- Set oven to 350 degrees. Whisk eggs, milk, cottage cheese and more salt and pepper then pour over hash brown crust. Pour steamed brocolli and sauted veggies over egg mixture and top with le gruyere cheese. Bake for 30 minutes or until eggs have set and cheese is nice and bubbly. Let cool for 10 minutes before serving. Top with avocado and enjoy!
Notes
Makes one 9 inch round quiche