WIC Approved Hashbrown Greek Yogurt Quiche

Updated at: Thu, 17 Aug 2023 04:52:39 GMT

Step 1

Peel and grate your potatoes (because of the sizes it will vary how many you need to get 2.5 cups). Rinse in a strainer and lay on a towel to dry. Squeeze and ring them out to get them as dry as possible.

Step 2

Once they are fairly dry, mix with cheese, salt and pepper.

Step 3

Grease a 9 inch cake pan.

Step 4

Add all of the potato mixture to the pan. Pressing firmly to the sides first and then the bottom.

Step 5

Place the pan in the freezer for 1 hour to set.

Step 6

Preheat oven to 425 degrees.

Step 7

Par bake the frozen crust for 15 minutes. Remove once your timer goes off and set aside to let cool slightly.

Step 8

In a medium sauté pan, cook off any meat and veggies you want to use. You can use as much or as little variety as you would like here. Make sure to follow the amounts listed in the recipe, that’s the most important part. Let cool slightly before adding to your eggs.

Step 9

Mix together the eggs, milk and yogurt until completely combined.

Step 10

Add in cooled meat and veggies.

Step 11

Add in salt and cheese. Fold all ingredients together.

Step 12

Turn oven down to 375 degrees.

Step 13

Add filling to your crust. Bake for about 30 minutes. After the timer goes off, check to make sure your quiche has set (not wobbly and an internal thermometer will read at least 160 degrees). If it has not set by this time, cover with aluminum foil and cook in additional 10 minutes increments until it sets and temps correctly.

Step 14

Let cool slightly before cutting. Top with sliced chives for service.

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