Tomato Hash Brown Quiche Recipe

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The combination of tomatoes with hash browns creates a tasty, filling meal. This vegetable based quiche makes a tasty recipe for vegetarians. It is also a great dish in which to use your fresh garden tomatoes. Learn All About Tomatoes in our Tips and Advice.
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  • 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
Container:10" quiche pan or pie plate
15 mins
30 mins
  • Preheat oven to 425ºF.
  • If using frozen hash browns, thaw and press out any excess moisture with paper towels. Press hash browns into pie plate or quiche pan to form a full crust. Brush crust with melted butter or margarine, making sure to cover the top edges of crust.
  • Bake uncovered for 25 minutes. Remove from the oven and immediately sprinkle 1 cup of shredded mozzarella cheese over 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, and process until coarsely chopped. Sprinkle this mixture over the tomatoes.
  • In a bowl, combine parmesan cheese, mayonnaise, 1 cup mozzarella cheese, and pepper. Spread this mixture over the top of the quiche.
  • Bake uncovered for 20-25 minutes or until the cheese is lightly browned and bubbly.
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tomato hashbrown quiche

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