Preheat oven to 400 degrees. Gently pat hash browns dry with paper towels. In a large skillet, melt 2 tablespoons butter over medium heat. Add hash browns and cook until golden brown and crisp, turning once, about 12 to 14 minutes. Press into bottom and up sides of a 9-inch pie plate.
A crispy potato crust adds character to this savory pie. Pat the potatoes dry to remove moisture and allow them to brown more evenly and quickly.
Servings and Ingredients
|2 c. refrigerated shredded hash browns|
|3 tbsp. Hy-Vee unsalted butter, divided|
|1 ¼ c. shredded zucchini|
|½ c. yellow onion, chopped|
|4 Hy-Vee large eggs, lightly beaten|
|1 c. Hy-Vee half-and-half|
|1 orange bell pepper, seeded and chopped|
|1 tbsp. Italian parsley, finely chopped|
|¼ tsp. crushed red pepper|
|1 c. shredded Gouda cheese, (4 oz)|
|1 tbsp. Hy-Vee all-purpose flour|
Things To Grab
- Paper towels
- Large skillet
- 9-inch pie plate
- Medium bowl
- Small bowl
Bake for 10 minutes. Remove from oven; reduce temperature to 325 degrees.
Meanwhile, pat zucchini dry with paper towels. In same skillet, melt remaining 1 tablespoon butter over medium heat. Add zucchini and onion and cook for 3 minutes or until softened.
In a medium bowl, combine eggs, half-and-half, softened zucchini and onion mixture, bell pepper, parsley and crushed red pepper.
In a small bowl, toss together cheese and flour. Add to egg mixture; mix well. Pour into hash-brown-lined pie plate. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting into 8 wedges.
Hyvee Culinary Expert TipTo serve later, place each wedge in a pint-size resealable plastic bag. Seal and refrigerate for up to 3 days or freeze for up to 1 month. Thaw wedge of quiche, if frozen. Microwave on HIGH for 20 to 30 seconds or until heated through.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 130mg
- Sodium: 240mg
- Total Carbohydrates: 9g
- Protein: 9g