Turkey-Vegetable Hash Brown Quiche


For the crust:

  • 1 egg
  • 1/4 teaspoon each salt and pepper
  • 1 teaspoon roasted herb and garlic prepared seasoning, optional
  • 1/4 teaspoon salt
  • 2 cups dehydrated hash brown potatoes that have been rehydrated to make 2 cups, (16 oz.); Or use fresh shredded potatoes, rinsed to remove starch then dried (roll potato shreds up in a paper towels or cotton cloth to remove excess moisture or spin out extra moisture using a salad spinner). Note: 2 cups dehydrated hash browns to 2 cup hot tap water yields 6 servings.

For the filling:

  • 2 cups frozen vegetable blend (12 oz.) – like mixed spring vegetable with asparagus - defrosted till all moisture is gone
  • 1-7.5 oz jar quartered marinated artichoke hearts, drained
  • 1/2 cupdiced cooked turkey OR chicken
  • 5 eggs
  • 1 cup cheddar cheese, shredded
  • 1 cup cream or half & half
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoon sliced almonds




For the crust:

  1. Preheat the oven to 375° F. Move one rack to lower third of the oven.
  2. Beat the egg and seasonings in a medium bowl. A
  3. dd the potatoes and blend together. Press mixture evenly against the bottom and sides of a greased, deep, 9 inch pie plate. Place on lower rack and bake for 10 minutes. 

For the filling:

  1. Spread the vegetable and artichokes evenly on top of the crust.
  2. Top with chicken or turkey.
  3. Top with cheddar cheese and carefully pour egg mixture over the vegetables.
  4. Top with sliced almonds.
  5. Return to the oven on lower rack and continue to bake at 375° F for about 45 minutes. The center should be slightly firm.
  6. Let stand 5 minutes before serving.
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Yield: 6
Calories: 198
Sodium: 416mg
Fat: 7g
Saturated Fat: 2g
Carbs: 18g
Fiber: 3g / 12%
Protein: 14g
Cholesterol: 197mg

Recipe courtesy of the American Egg Board.

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