Ingredients for Chicken Quiche With Potato Crust
- 2 cups shredded frozen hash brown potatoes
- 1 tablespoon melted butter
- cups Monterey Jack Pepper Cheese
- 1 1/2 cups cooked, shredded chicken
- 4 large eggs
- cups Half And Half Cream
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
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How to Make Chicken Quiche With Potato Crust
- Preheat oven to 425°F (220°C).
- Pat 2 cups shredded hash browns dry with paper towels to remove excess moisture.
- Press the hash browns into a well-greased 9-inch pie plate, forming an even crust about 1/2 inch thick.
- Brush the potato crust with 1 tablespoon melted butter.
- Bake for 20-25 minutes, or until the crust is lightly golden brown.
- Reduce oven temperature to 350°F (175°C).
- Sprinkle 1 cup shredded cheddar cheese and 1 1/2 cups cooked, shredded chicken evenly over the crust.
- In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, and 1/2 teaspoon salt.
- Pour the egg mixture evenly over the chicken and cheese.
- Bake for 20-25 minutes, or until a knife inserted into the center comes out clean.
- Let the quiche stand for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
1g
Fat
58g
Carbs
7g
