Ingredients: |
|
| 16 oz. | Shredded Potatoes or Frozen Hash Browns, Thawed |
| 1¾ Cup, Divided | Liquid Egg Substitute |
| 8 oz. | Sour Cream, Light or Regular |
| 2 Tbsp | All-Purpose Flour |
| 1 Tbsp | Extra-Virgin Olive Oil |
| ¼ tsp | Salt |
| 2 tsp, Divided | California Garlic Pepper |
| ½ tsp | Coarse Ground Black Pepper |
| ¼ Cup | Fresh or Dried Chives |
| 2 Cups | Shredded Sharp Cheddar Cheese |
| 1 Cup | Smoked Ham, Finely Diced |
| 2 Tbsp | White or Yellow Onion, Finely Chopped |
Instructions:
1) Preheat oven to 375°. Line a 9-Inch pan with foil being sure to press it against the edges and in the creases of the pan, then spray generously with cooking spray.
*NOTE: You may also use a spring form pan. Be sure to spray the pan with cooking spray before lining it with foil and then once more on the foil. .
2) Squeeze any excess moisture from potatoes then place in a large bowl with ¼ Cup of the egg substitute, 1 tsp of the California Garlic Pepper, flour, oil and salt; mix thoroughly.
3) Press the mixture into the bottom and up the sides of the pan, similar to a pie crust. Bake for 35 minutes or until edges are browned.
4) Meanwhile, in a mixing bowl, whisk together the remaining 1½ Cup egg substitute, sour cream, chive, onion and black pepper; cover and place in fridge while potato mixture is cooking.
5) After 35 minutes, remove the potatoes from the oven and place the pan on a baking sheet. Sprinkle on the ham, then cheese and pour the egg mixture over the top. Use a spatula to spread the egg mixture evenly around the pan; place back in the oven for about 50 minutes.
6) After 50 minutes, the top of the quiche should be a golden brown. Remove from the oven and let stand 10 minutes. Garnish with your favorite herbs.
Slice and enjoy!
Products Used In This Recipe: