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Photo: Photographer / Victor Protasio, Food Stylist / Karen Rankin, Prop Stylist / Kay Clarke
Active Time:20 minsAdditional Time:1 hr 40 minsTotal Time:2 hrsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:20 minsAdditional Time:1 hr 40 minsTotal Time:2 hrsServings:6Yield:6 servings
Active Time:20 mins
Active Time:
20 mins
Additional Time:1 hr 40 mins
Additional Time:
1 hr 40 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients16 ounces precooked shredded potatoes or frozen hash browns (thawed)1 3/4 cups liquid egg substitute, such as Egg Beaters, or 8 eggs, beaten, divided2tablespoonsall-purpose flour1 tablespoon canola oil or extra-virgin olive oil¼teaspoonsalt2cupsfinely chopped broccoli florets1cupshredded extra-sharp Cheddar cheese¾cupfinely diced smoked ham¾cupreduced-fat sour cream¼cupminced fresh chives⅛teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
16 ounces precooked shredded potatoes or frozen hash browns (thawed)
1 3/4 cups liquid egg substitute, such as Egg Beaters, or 8 eggs, beaten, divided
2tablespoonsall-purpose flour
1 tablespoon canola oil or extra-virgin olive oil
¼teaspoonsalt
2cupsfinely chopped broccoli florets
1cupshredded extra-sharp Cheddar cheese
¾cupfinely diced smoked ham
¾cupreduced-fat sour cream
¼cupminced fresh chives
⅛teaspoonfreshly ground pepper
DirectionsPreheat oven to 375 degrees F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1/4 cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.Fill the crust with broccoli, cheese and ham. Whisk the remaining 1 1/2 cups egg substitute, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.TipsMake Ahead Tip: Prepare crust; cool, wrap and refrigerate for up to 1 day. Let stand at room temperature while you continue with Step 3 and preheat oven.Equipment: 9-inch springform panOriginally appeared: EatingWell Magazine, September/October 2012
Directions
Preheat oven to 375 degrees F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1/4 cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.Fill the crust with broccoli, cheese and ham. Whisk the remaining 1 1/2 cups egg substitute, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.TipsMake Ahead Tip: Prepare crust; cool, wrap and refrigerate for up to 1 day. Let stand at room temperature while you continue with Step 3 and preheat oven.Equipment: 9-inch springform pan
Preheat oven to 375 degrees F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.
If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1/4 cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.
Fill the crust with broccoli, cheese and ham. Whisk the remaining 1 1/2 cups egg substitute, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.
Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.
Tips
Make Ahead Tip: Prepare crust; cool, wrap and refrigerate for up to 1 day. Let stand at room temperature while you continue with Step 3 and preheat oven.
Equipment: 9-inch springform pan
Originally appeared: EatingWell Magazine, September/October 2012
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Nutrition Facts(per serving)297Calories16gFat17gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
