Swiss and Chive Quiche

Taste of Home Editors

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

  • Total Time

    Prep: 15 min. Bake: 25 min.

  • Makes

    6 servings

Ingredients

  • 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

Directions

  • Preheat oven to 400°. In a large bowl, beat 1 egg, salt and pepper; stir in potatoes. Transfer to a 10-in. greased cast-iron or other ovenproof skillet. Sprinkle with cheese and chives.
    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.

Nutrition Facts

1 piece: 208 calories, 11g fat (5g saturated fat), 175mg cholesterol, 418mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 13g protein.

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