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 ...
Swiss and Chive Quiche
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.
