6 ea Eggs
1/3 c Heavy cream
3 ea Green onions
1 c Shredded montery jack cheese
1/8 ts Lite salt
1/4 ts Black pepper
1 1/2 c Frozen hash browns, shredded
This fun little quiche used a hash brown bottom crust and a well
scattered hash brown top. Suitable for reduced sodium diets and
quite frugal to cook.
In a mixing bowl, add cracked eggs, heavy cream, chopped green onions
(including most of bulb) in small dice, salt and pepper. Optional,
add 1/2c sliced mushrooms. Mix then add cheese reserving a little for
topping.
Place hashbrowns in greased pie pan and form a crust along bottom and
sides. Add egg mixture and top with well scattered reserved hash
browns and cheese.
Bake uncovered for 35 minutes at 375 and test for doneness with a
toothpich.
From the VB Kitchen of xxarol, typed up 9March2024
MMMMM
This will set you back 63cents on eggs, 25cents of heavy cream, and 15cents
green onions, 30cents hash browns (less if shred own and squeze out water) and
1$ in cheese. Total of 2.33 and 47cents a serving. Serve with fluffy drop
biscuits and a white pepper gravy.
