Broccoli Hash Brown Quiche Food

HASH BROWN QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
• In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
• Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

HAM AND BROCCOLI QUICHE WITH HASH BROWN CRUST

Steps:

• Coat a 9-inch microwave-safe pie plate with cooking spray. Spread hash browns over the bottom and up the sides to form a crust. Press potatoes down lightly and dust with 1/4 teaspoon cracked black pepper. Cook in the microwave on high for 2 minutes; remove from microwave and again press potatoes down lightly.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large nonstick skillet over medium heat. Add onions and cook until soft, 5 to 6 minutes. Add broccoli and garlic; reduce heat to medium-low. Cover and cook until broccoli is crisp-tender, 4 to 5 minutes. Remove from heat and allow to cool.
• Beat eggs in a bowl using an electric mixer on medium speed until blended. Add cream cheese and beat until almost smooth. Stir in ham, Cheddar cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and remaining 1/4 teaspoon cracked black pepper. Stir in cooked broccoli mixture and pour into hash brown crust.
• Bake in the preheated oven until edges are puffed and a knife inserted in the center comes out clean, 45 to 50 minutes. Let stand 10 minutes before slicing.

HASH BROWN QUICHE

Steps:

• Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes. , Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

BROCCOLI QUICHE: COMFORT FOOD CASSEROLE

Steps:

• Thaw hash brown shreds and broccoli.
• Preheat oven to 450 degrees.
• If using refrigerated pie crust, place in pie plate according to package directions.
• Line pastry shell with foil and cook for 8 minutes.
• Remove pastry shell from oven and reduce heat to 325 degrees. Remove foil.
• Beat eggs lightly with a fork. Add remaining ingredients except fresh tomato.
• Spoon mixture into pastry shell. Slice tomato and layer around edges of quiche.
• Bake for about 45 minutes, or until knife inserted in center comes out clean.
• Remove from oven and let sit for 10 minutes before serving.

HASH BROWNS HAM QUICHE

Steps:

• Get out the excess moisture by pressing the hash browns between paper towels.
• Grease a 9-inch pie plate.
• Press hash browns onto the bottom and up the sides of the pie plate.
• Drizzle hash browns with melted butter.
• Bake, uncovered, at 425 degrees, for 20-25 minutes or til the edges are browned.
• Mix together the cheeses and ham; pour onto crust and spread evenly.
• In a bowl, mix together the eggs, cream, seasoned salt, and pepper; pour over ham/cheese.
• In a 350 degree oven, bake, uncovered for 20-25 minutes or until knife comes out clean.
• Let stand 10 minutes before cutting and serving.

BROCCOLI AND CHEESE QUICHE

Steps:

• Line a pie pan with the pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge. Prick the base with a fork several times and freeze for 20 minutes.
• Preheat oven to 375° F. Line the crust with parchment and fill with baking weights, rice or dry beans. Bake for 12 minutes.
• Remove the parchment and weights and bake for another 10 minutes until barely starting to brown on the edges.
• In a large bowl, whisk together the eggs and milk. Add the cheese, garlic, oregano, salt, pepper and chopped broccoli. Stir to combine.
• In the partially baked crust, transfer the custard and broccoli mixture in an even layer.
• Bake for 35-40 minutes until the crust on the edge is brown and the center is just set.
• Serve warm or at room temperature.

BROCCOLI POTATO HASH BROWNS (100% PLANT-BASED)

Steps:

• Preheat oven to 475 F. Line a baking sheet with parchment paper.
• Steam broccoli pieces for about 5-10 minutes or until fork tender. Then strain and add into a food processor. Pulse until the broccoli is all cut up into tiny pieces. Add the pulsed broccoli into a nut milk bag or dish towel and ring out all extra moisture.
• After ringing the moisture out of the broccoli, it should yield about 2 cups.
• Peel and microwave the potatoes until cooked through (about 8 minutes per potato). I microwaved two at a time.
• Use a handheld box grater or grater food processor attachment for the potatoes. Grate all of them.
• Add the broccoli and potatoes into a mixing bowl. Add garlic, salt and pepper and mix to combine well.
• Start forming into hash brown patties no more than 1/2 inch thick. Be sure not to make them too thin. Line them up on the baking sheet. Mine yielded about 15 patties.
• Bake for 40 minutes flipping them halfway through.
• Serve fresh and enjoy!

HEALTHY HASH BROWN EGG CUPS

Steps:

• Preheat the oven to 400F/200C and grease 6 moulds of a muffin tin with butter, oil or non-stick spray.
• Grate the potato with its skin on. Scoop all the grated potato into a large bowl filled with cold water and leave to soak for 10 minutes. This step helps remove the starch.
• Drain the grated potato then tip into a clean tea towel. Scrunch the tea towel up into a ball over the sink, so all the potato gratings get pushed to the bottom. Twist the top as much as you can to remove all the liquid. Squeeze, squeeze and squeeze until no more liquid comes out. This is how you get super-crispy hash browns.
• Place the dry grated potato into a medium-size bowl with the olive oil and stir. Evenly divide the raw hash brown mix between the 6 muffin moulds and press each one down and up the sides to create a cup-like shape. Place in the oven and bake for 15 minutes.
• Meanwhile, place the chopped broccoli into a microwave-safe dish with 1/4 cup water. Cook in the microwave for about 5 minutes, until soft.
• In a separate bowl, beat together the eggs, cheddar cheese and milk.
• Take the hash brown cups out of the oven and evenly fill them with broccoli. Pour the beaten egg mixture on top and bake for a final 15 minutes, until the tops are puffy and golden brown.

BROCCOLI HASH BROWNS

Steps:

• Preheat oven to 375 degrees F.
• Wash broccoli stalks well and trim off the bottom 1/2-inch of stem. Roughly chop the stems and florets. Wash potatoes and chop into 2-inch cubes.
• Run the potatoes and broccoli pieces through a food processor with the grater attachment.
• Transfer grated broccoli and potatoes to a large bowl and mix with eggs, spices, and olive oil.
• Divide mixture into 8-10 even mounds and space them out on baking sheets lined with parchment papers. Use your hands to shape them into rectangles. Try to make sure they are an even thickness, but they don't have to be perfect.
• Bake broccoli hash browns for 15 minutes at 375 degrees F. Then carefully flip with a sturdy spatula and bake for another 10 minutes (or longer if you want them really crispy).
• Serve hash browns while warm with eggs and other classic breakfast sides.
• These hash browns keep really well in the fridge for up to five days after they are baked. For best results, reheat them in a skillet with a little oil over medium high heat until crispy.

BROCCOLI HASH BROWN QUICHE

Steps:

• Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli. , In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli. , Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

BROCCOLI HASH BROWN CASSEROLE

Steps:

• Saute onions in 1/2 stick butter. Mix onions with broccoli, hash browns and soups, Salt and pepper to taste. Pour into a greased 9 x 13 pan. Top potatoes with the following, in order: sour cream, sharp cheddar cheese and Ritz cracker crumbs. Bake for 1 hour and 15 mins at 300 degrees.