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Tomato Hashbrown Quiche Recipe

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The combination of tomatoes with hash browns creates a delightful and filling meal for any occasion.

Tomato Hashbrown Quiche Recipe (+)

Directions

Preheat oven to 425º F.
If using frozen hash browns, thaw and press out any excess moisture with paper towels. Press hash browns into pie plate to form a full crust. Brush crust with melted butter or margarine, making sure to cover top edges of crust.
Bake uncovered for 25 minutes. Remove from oven and immediately sprinkle 1 cup of shredded mozzarella cheese in bottom of hot crust.
Reduce oven temperature to 375º F. Cut each tomato into 8 wedges and remove the seeds. Arrange wedges over the melted cheese. In a blender or food processor, add basil leaves and garlic cloves, process until coarsely chopped and sprinkle over tomatoes. In a bowl, combine parmesan cheese, mayonnaise, 1 cup mozzarella cheese and pepper. Spread the mixture over the sprinkled basil.
Bake uncovered for 20-23 minutes or until cheese is lightly browned and bubbly.

Container: 10" quiche pan or pie plate

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 8

Enter desired servings:

Ingredients

-		20 ounces to 24 ounces hash browns, refrigerated or frozen
-		1/3 cup margarine or butter, melted
-		2 cups mozzarella cheese, shredded, divided
-		6 plum tomatoes
-		1 cup fresh basil leaves, loosely packed
-		2 cloves or 3 cloves of garlic
-		1/2 cup mayonnaise
-		1/3 cup parmesan cheese, shredded
-		1/8 teaspoon black pepper

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