I used to make this cheese and chive quiche recipe using two cans of corned beef hash, but I switched to a meatless version. I don’t miss the meat a bit, and my family loves generous portions. —Theresa Jerger, Holland, Indiana,
- 5 large eggs, divided use
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups frozen cubed hash brown potatoes, thawed
- 1 cup shredded Swiss cheese
- 1/4 cup chopped fresh chives
- 1 cup 2% milk
- 1/2 cup biscuit/baking mix
image/svg+xml Text Ingredients View Recipe,
In the same bowl, beat remaining 4 eggs and milk. Stir in biscuit mix; pour over potatoes. Bake on a lower oven rack until a knife inserted in center comes out clean, 25-30 minutes. Let stand 5 minutes before cutting.
1 piece: 208 calories, 11g fat (5g saturated fat), 175mg cholesterol, 418mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 13g protein.