1-1/2 cups frozen broccoli cuts, thawed
4 eggs
1 cup (8 oz.) sour cream
1/2 tsp. salt
Colby-Monterey Jack cheese
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| BROCCOLI HASH BROWN QUICHE | |||
| Yields 6 servings | |||
| 3 cups frozen shredded hash brown potatoes, thawed 1-1/2 cups frozen broccoli cuts, thawed 4 eggs 1 cup (8 oz.) sour cream 1/2 tsp. salt Colby-Monterey Jack cheese |
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| 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 near the center comes out clean. Let stand for 5 minutes before cutting. | |||