Ingedients:
16 ounces shredded potatoes
1 3/4 cups liquid egg substitute
2 tablespoons whole wheat flour
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
2 cups finely chopped broccoli florets
1 cup shredded Cheddar cheese
3/4 cup Black Forest ham
3/4 reduced fat sour cream
1/4 cup minced chives
1/8 teaspoon ground pepper
Directions:
- Preheat oven to 375 degrees and generously coat a 9 inch springform pan with cooking spray. Line a rimmed baking sheet with foil.
- Toss shredded potatoes with 1/4 cup egg substitute, flour, oil, and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 - 40 minutes.
- Fill crust with broccoli, cheese, and ham. Whisk the remaining 1 1/2 cups egg substitute, sour cream, chives, and pepper in medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.
- Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.
16 ounces shredded potatoes
1 3/4 cups liquid egg substitute
2 tablespoons whole wheat flour
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
2 cups finely chopped broccoli florets
1 cup shredded Cheddar cheese
3/4 cup Black Forest ham
3/4 reduced fat sour cream
1/4 cup minced chives
1/8 teaspoon ground pepper
Directions:
- Preheat oven to 375 degrees and generously coat a 9 inch springform pan with cooking spray. Line a rimmed baking sheet with foil.
- Toss shredded potatoes with 1/4 cup egg substitute, flour, oil, and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 - 40 minutes.
- Fill crust with broccoli, cheese, and ham. Whisk the remaining 1 1/2 cups egg substitute, sour cream, chives, and pepper in medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.
- Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.