One of the first things I learned how to cook (back when I was in med school) was QUICHE. It’s cheap, easy, and kinda fancy.
One day, my husband mused that my quiche was great, but he wondered how it would be with a hash brown crust?
Being a recovering competitive perfectionist, I took this challenge seriously. Recipe development commenced in my evil lair, and out emerged:
CHEESY VEGGIE QUICHE WITH A HASH BROWN CRUST!
1. Crust. 🥧 Preheat oven to 450 F. Thaw 3 cups or 16oz of frozen hash browns (I use @ brand from @). Mix with 4 Tbsp melted butter. Season with salt and pepper to taste. Mix and press into buttered 9" pie pan (with high edges or you may get overflow). Bake for 20 minutes (until golden brown). Take crust out and reduce oven to 375 F.
2. Eggs. 🥚 While crust is cooking, in a bowl mix 6 eggs, 1/2 cup milk, 1 cup shredded cheese (cheddar or feta and mozzarella are my favs), 1 cup or so of veggies (like chopped steamed broccoli or a few handfuls of fresh spinach), 1 clove minced garlic or a generous dash or garlic powder, and salt, pepper, other seasonings to taste.
3. Bake it! 👩🍳 Pour egg mixture into cooked crust and cook at 375 F for 35 to 40 minutes until eggs are fluffy and lightly brown on top.
4. Enjoy! Consider sharing with friends! 😋