Turkey Bacon Breakfast Quiche with a Hash Brown Crust
Ingredients
Instructions
  1. Preheat the oven to 425 degrees F
  2. Combine hash browns, 2 tablespoons olive oil, and salt and pepper in a mixing bowl
  3. Grease a 9″ pie plate with cooking spray and add the hash brown mixture, pressing evenly into the pie plate to form a pie crust. Cover the bottom and sides
  4. Bake for 25-30 minutes or until edges are golden brown. Reduce heat to 350 degrees F
  5. Meanwhile, in a non-stick skillet, sauté turkey bacon over medium high heat until brown (add a little olive oil if needed). Remove from the pan and set aside
  6. Add remaining tablespoon oil to the skillet and sautee chopped vegetables over medium high heat about 5 minutes, until tender. Dry the vegetables by wrapping in paper towel and gently squeezing – try to get them as dry as possible
  7. Add 1/3 of the shredded cheese and all of the turkey bacon to the bottom of the pre-baked crust
  8. Spread the cooked vegetables evenly on top and sprinkle with another 1/3 of the cheese
  9. Combine eggs, milk, salt and pepper and whisk until frothy. Pour egg custard into the crust
  10. Top with remaining cheese
  11. Bake for 40-50 minutes at 350 degrees F or until a knife inserted into the center comes out clean. Quiche should be firm on top but still jiggle a little when you shake the pan
  12. Let cool for 10 minutes before serving
Recipe Notes

If you have trouble digesting lactose, you can absolutely still make this recipe. I used lactose-free milk and cheddar is naturally very low in lactose!